The New York Times beat me to the punch! This has long been a story I would've loved to cover..the mysterious and fascinating story of Rooster-brand Sriracha. Beloved condiment for Asians and gwai-lo alike, one of my favorite parts of this story is the "State-by-state" listing of restaurants and dishes that utilize this ubiquitous sauce.
AFTER-HOURS calls to Huy Fong Foods, here in the suburbs of the San Gabriel Valley east of Los Angeles, are intercepted by an answering machine. One recent day, 14 messages were blinking when Donna Lam, the operations manager, hit “play.”
A woman told of smearing Huy Fong’s flagship product, Tuong Ot Sriracha (Sriracha Chili Sauce), on multigrain snack chips. A man proclaimed the purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar to be “the bomb,” and thanked Ms. Lam’s employers for “much joy and pleasure.”
Another caller, hampered by a slight slur, botched the pronunciation of the product name before asking whether discount pricing might be available. Finally, he blurted, “I love rooster sauce!” (A strutting rooster, gleaming white against a backdrop of the bright red sauce, dominates Huy Fong’s trademark green-capped clear plastic squeeze bottles.)
“I guess it goes with alcohol,” deadpanned Ms. Lam, who, like David Tran, the 64-year-old founder of Huy Fong and creator of its sauce, is both proud of the product’s popularity and flummoxed by fans’ devotion.
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.
Read the full article here.