Wow, that's one of my favorite sauces. I knew there was a southeast Asian influence in the mix but I never noticed it came from the US of A. I love rolling chicken wings in this stuff and dip fries in it all the time. Whenever I have something that needs a red sauce I try it and usually like it. I've mistakenly also picked up the Flying Goose (it's in my fridge now) but always prefer the Tuong Ot Sriracha. When I stop for a bowl of phở on the sidewalk near the Asian grocery stores in Paris, it's always there on the tables.
Anyone else use it? What do you do with it and do you prefer the red or green or both? Mixing it with other condiments makes perfect sense but it never occurred to me to try. It makes me hungry just thinking about it. NY Times:
The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
It’s become a sleeve trick for chefs like Jean-Georges Vongerichten.
At the restaurant Perry St., in New York City, Mr. Vongerichten’s rice-cracker-crusted tuna with citrus sauce has always relied on the sweet, garlicky heat of sriracha. More recently, he has honed additional uses. “The other night, I used some of the green-cap stuff with asparagus,” Mr. Vongerichten said. “It’s well balanced, perfect in a hollandaise.”
