Sriracha Chili Sauce
Originally named after the town of Si Racha in Chonburi province of Thailand, Sriracha chili sauce has become somewhat of an iconic condiment, spawning a variety of fan-based and comedic websites lauding its multi-use virtues. While the original Thai versions of Sriracha chili sauce have a more fluid consistency and a tangier taste than its now more well-known siblings created by such companies as Huy Fong and Lee Kum Kee in the United States, all types of Sriracha have become staples across Asian cooking.
Created from varying compositions of red chili peppers, garlic, sugar, salt and vinegar, Sriracha has a glowing, bright orange-red hue, familiar to its legions of fans across the world. Sriracha’s use is nearly as widespread as its popularity, featured often as a hot dipping sauce to all types of fried foods to being part of a stir-fry and most often, used as a spicy condiment to Vietnamese Pho soups.
The non-Thai versions of Sriracha boast a thicker consistency and savory flavor with a spice factor considered to be pretty high even by native tasters. Though it cannot be described as sweet, non-Thai versions do have a higher sugar content than the stronger vinegar components in the original Thai versions, which were meant to accompany seafood dishes.