In America, you must have seen this transparent bottle of red sauce with a rooster on it in a restaurant. It is Sriracha. The founder of Sriracha Sauce is a Vietnamese refugee in the United States. Its sweet and spicy taste is not only loved by Vietnamese and other Asian communities. Many western restaurants or American burger restaurants will also attach this eye-catching green-cap sauce bottle to the table.
AP_926616600041 Photo Credit: AP / Dazhi Image America's Favorite Sriracha Sauce David, a Vietnamese refugee with a soft spot for hot sauce Born in Soc Trang, Vietnam, David Tran, a former South Vietnamese major, started making chili sauce while working in the army kitchen, and occasionally sold his homemade chili sauces grown by his brother to neighbors. In order to escape the communist regime, David left his hometown in 1978 with 3,317 other refugees on a freighter named "Huey Fong"; he stopped in Hong Kong first, then flew to Boston, USA, and finally settled in Los Angeles. He once said in an exclusive interview that when he was in Hong Kong, he called his brother-in-law who was already in Los Angeles to ask if there were fresh Shadow Making chili peppers there. After arriving in the United States, he made up his mind to make sauces that could satisfy the tastes of immigrants from Southeast Asia, and used them in 1980.
In the name of the freighter that left Vietnam that year, the company was named "Huy" Fong Foods" (Huy Fong Foods). David's sauces are all familiar to Southeast Asian immigrants, including Indonesian Sambal Oelek, Vietnamese chili garlic sauce and the nationally popular Sriracha. "It's Sriracha Sauce" originally originated from Si Racha, a coastal town in Thailand. Compared with the Thai version , the Sriracha Sauce is b More about this source textSource text required for additional translation information Send feedback Side panels