Thai Sriracha sauces reviewed

[Jingthing]

Some of you may know that American made Sriracha sauce, specifically the Huy Fong "Cock" brand has become a super trendy and super popular condiment there being used in all kinds of unlikely dishes ... rivaling Mexican hot salsa and traditional ketchup as an American condiment.

I lived in the USA prior to this craze and I only used the sauce as a dip with my Vietnamese pho there. It is always included on tables at Vietnamese restaurants in the U.S. (along with a brown hoison sauce). Some people put it in the broth ... but it's much better to not do that and just dip meat items in it.

But we're here in Thailand, where the city of Si Racha in Chonburi province (the province of Pattaya) is of course located ... so what about Thailand made Sriracha sauces?

Well, just posting to share this review of some of them.

Also some information on uses for this sauce in Thai food.

Personally I've only used it for fried seafood / hoy tod type dishes here though.

http://www.austinchronicle.com/food/2014-08-22/cock-of-the-walkhuy-fong-ruling-the-roostsriracha-alternatives-ruffling-feathers/

Of the available Thai brands, several can be found locally at MT Supermarket (10901 N. Lamar) and Hana World Market (1700 W. Parmer), or ordered online. Shark is complex and very well balanced; not too sweet, vinegary, or spicy hot, and complimentary to everything. Good enough to drink – and the favorite of most serious Thai food aficionados. Sriraja Panich is garlicky, with a delicate balance of sweet-tangy, and loaded with complexity. Grand Mountain has balanced vinegar and sugar and plenty of garlicky support. Chuew Huad is thinner and sweeter than most, but has good chile punch. Polar is thicker and spicier than the norm; fresher-tasting than rooster sauce, but similar in profile. Double Chicken is a Shark knock-off in a rooster-copy bottle; a smart business move, but it is loaded with preservatives. Por Kwan is thicker and spicier, with a slight chemical after-taste; the clear loser of the lot. If you're a rooster fan, you should really give Polar a try, but in my practiced view, my top three trump the rooster brand any day, on anything.

Edited August 27, 2014 by Jingthing

[Chicog]

Have you noticed how trendy and popular it is in America to use the word "super" to describe everything?

[Jingthing]

Have you noticed how trendy and popular it is in America to use the word "super" to describe everything?

No, I haven't really noticed that.

I wouldn't know ... as like I've said haven't lived there for many years now.

One thing I have noticed by watching U.S. media is that some usage previously associated with Britspeak have creeped in, probably due to the popularity of a lot of British television shows.

For example: SPOT ON.

http://www.bbc.com/news/magazine-19670686

Anyway, any comments on these different brands of made in Thailand Sriracha sauces?

Edited August 27, 2014 by Jingthing

[schondie]

The wife and I have found the Sriracha sauces (red and yellow) go better with western food such as pizza. For Thai food we both prefer the Srirachapanich (Golden Mountain?) brand.

I really don't like that chilli sauce they have in most restaurants - too much of an overpowering garlic taste and too runny.

[rice555]

The Co ran into problems as the neighbors complained about the smell

coming out of the processing plant, they may have to relocate plant.

Made with red Jals.

rice555

[tifino]

the only Sriracha sauce I ever consider now, for myself, is the Lingham brand. Comes from SeberangPrai, Malaysia, and Exported throughout S.E.Asia and Australia.

http://4.bp.blogspot.com/_2zwYOhyWSfQ/TUx4P5i-_ZI/AAAAAAAABKo/HJii4yvgSwM/s1600/Lingham%2527s+Hot+Sauces+lh_us.gif

[Jingthing]

That looks interesting.

I've don't recall seeing that for sale in Thailand though.

I like the "Extra Hot" part of it.

[tifino]

depends whether you want to risk a trip South to Hatyai, though my brother in law did find some in a Big C near Samut Songkhram.

I often needed to go to Penang, so would stock-up, just in case...

but with a bit research, this might be fruitful if you can't travel:

http://www.21food.com/products/linghams-chilli-sauce-311322.html

[AyG]

Some of you may know that American made Sriracha sauce

No they don't. The American formulation is different; very different flavour profile. They just stole the name.

[Jingthing]

Some of you may know that American made Sriracha sauce

No they don't. The American formulation is different; very different flavour profile. They just stole the name.

Stolen is a strong word. I don't think the name of the sauce is protected very well but of course any Thai producers are free to pursue that issue in court.

As far as the flavor, I totally agree the Cock brand has a different flavor. I like it a lot with Vietnamese Pho and frankly would prefer that with Pho over any other flavor profile, probably because of a taste built up over decades.

But I am curious to use these Thai sauces more and experiment a bit with them in my own cooking. I make a boiled Chinese chicken served with ginger scallion oil. I think a really good hot (not too sweet) Thai Sriracha sauce would be great with that. Also a variation of egg foo yung that I make, Sriracha would be perfect ... just as in Thai fried foods.

I also can see how any Sriracha could work on some western dishes, like sandwiches ... but the type of western food I tend to make (like pasta with vegetables), probably not so much.

Edited August 28, 2014 by Jingthing

[recom273]

There is a docu-movie .. http://srirachamovie.com

It explains the story.

Im down with the Three mountains brand - Yellow Super variety myself.

[californiabeachboy]

Some of you may know that American made Sriracha sauce

No they don't. The American formulation is different; very different flavour profile. They just stole the name.

Stolen is a strong word. I don't think the name of the sauce is protected very well but of course any Thai producers are free to pursue that issue in court.

As far as the flavor, I totally agree the Cock brand has a different flavor. I like it a lot with Vietnamese Pho and frankly would prefer that with Pho over any other flavor profile, probably because of a taste built up over decades.

But I am curious to use these Thai sauces more and experiment a bit with them in my own cooking. I make a boiled Chinese chicken served with ginger scallion oil. I think a really good hot (not too sweet) Thai Sriracha sauce would be great with that. Also a variation of egg foo yung that I make, Sriracha would be perfect ... just as in Thai fried foods.

I also can see how any Sriracha could work on some western dishes, like sandwiches ... but the type of western food I tend to make (like pasta with vegetables), probably not so much.

Maybe a bit off-topic, but Siracha is in a bit of trouble here in the US. See this aritcle:

http://www.businessinsider.com/sriracha-plant-shut-down-in-california-over-spicy-odor-concerns-2013-11

I love the stuff, because when I returen from my visits to Thailand I find the food here a bit bland, and siracha can can flavor to almost anything (especially soups and tuna sandwiches).

But having read this thread I am really curious about the differences between siracha in Thailand and the US. I must do a taste test.