Some of you may have already read my story called ‘From Saigon to Texas‘. It’s a story of journey from one land to another and finally to the place of my dreams. It is a story known to immigrants coming to America from many distant shores from the Irish, to the Italians, to yes, even the Vietnamese.
Let me tell you another story of a Vietnamese immigrant whom you
may already know through his food. Actually, it is through his spicy invention he calls Sriracha Sauce. It is the deep red, very spicy sauce you find in most Asian restuarants.
David Tran came to the USA from Vietnam in 1980 and settled in Los Angeles. He missed the spicy chili sauce of his homeland and couldn’t find anything he really liked. David decided to make his own. And he did. Selling what he made at markets and from the back of his van.
Tran’s story sounds very similar to Michael Dell building computers in his dorm room and selling them out of the trunk of his car. Seems entrepeneurs are just irrepressible no matter where they come from. It’s in their DNA and they are compelled to create.
David Tran grew his business from the back of his van to a full fledged processing facility in an LA suburb and that is where the famous Srirachi sauce came into prominence. The fiery sauce was named after a traditional Asian chili sauce from the town of Si Racha, Thailand. Huy Fong Foods, Inc. sells more than 10 million bottles of the famous sauce a year now. According to the bottle, the sauce is good on everything from hot dogs and hamburgers to pastas, pizzas, and soups. It is on virtually every table in Asian restuarants.
Today, David Tran’s plant is located in Rosemead, California and the sparkling food processing facility is managed by his son, William Tran. William explained that his father invented to the sauce to satisfy his own taste. That assessment is disagreed with according to one food critic who says it is the same sauce he grew up with and is nothing new.
No matter about the so called controversy, David and William Tran’s sauce is a clear winner in American sauces and condiments across a wide range of tastes. It is the sauce of choice in a large majority of Asian food establishments.
Some folks call David Tran’s sauce ‘Rooster Sauce‘. That is what I knew it by when it was mentioned in conversation. It is a staple in Vietnamese cuisine and I usually add a few drops to my family famous Pho. My native Texan husband likes to add ‘Rooster Sauce‘ to a variety of dishes when he wants to spice things up a bit.
I’m anxious to try and make my own homemade sauce and here is the recipe I will use.
I use fresh Fresno Peppers, but you can use Red Jalapeño Peppers too.
Fresno Pepper: Bright green, changing to orange and red when fully matured. Similar to jalapeno peppers, but are higher in the heat index. Fresno peppers are available in the summer. In the fall, hotter red peppers are available.
Red Jalapeño Pepper: Green Jalapeños mature in the late summer, while red Jalapeños are not ready until the fall.
I hope you enjoy my Vietnamese Sriracha Sauce!
Vietnamese Sriracha Sauce Recipe
Here is a wonderful Sriracha Sauce cookbook:
From My Vietnamese Kitchen,
Ramona Werst
Bringing you fresh hot and spicy sauces….
{ 8 comments… read them below or add one }
Love the video! And of course I love Sriracha! I’ve been a fan of the “rooster sauce” for over a decade now and like to make my own on occasion (even though I’ve always got bottles of Huy Fong and Shark brand Sriracha in my cupboard at all times!).
Great site! Viva la Sriracha! 😉
I’m adding a link to your Fantastic cookbook!
Have you subscribed to the blog. I will then keep you updated by email whenever I post a new article.
Ramona
My boyfriend often speaks of a sauce that he tasted as a boy. Friends of his father would make it. He says it was made of several different kinds of vegetables, including horseradish root, that were buried underground for a period of time, then unearthed and used. He says they utilized all of it, but his biggest memory was the clear sauce they harvested from it that according to him was the hottest thing he had ever tasted. Could you tell me what this sauce is called and how it is made?
Thankyou
I’m sorry, but I’m not familiar with this type of sauce. I was adopted by American parents and am just know learning to cook Vietnamese. This is why I have the twist, Cooking Vietnamese Food with an American Twist.
I also make a lot of Texas (Tex-Mex) recipes, but don’t use a lot of horseradish in those recipes either.
Mint essence will stop the burning. Capsicum is countered by Menthol. Any kind of Menthol will do it if you get a skin burn from Capsicum it numbs your sense of cold so stuff feels hot. It’s a illusion that it burns a but Psychosomatic reaction Histermean as it floods the skin. You can get real blisters. And that is real. Menthol numbs your sense of hot so everything feels cold. Doing the opposite. (it takes a while to kick in ) But it will stop the burning Ice waters a BIG MISTAKE as cold water will activate Capsicum. So dry your fingers!!! Ramona the ICE feels great but then it just gets hotter and hotter as 1 your activating more chemical thats now in you shin and 2 preventing recovery to the nerves .
So best to wash with warm soapy water (it hurts) then Dry them with salt or dry rice.Then soak in anything with Menthol in in to the shin! Like bengay! In your mouth or eyes use mint tea well stained !!! It hurts as water activates it but then the mints Menthol kicks. I hope this helps. I like to grow Very Hot Peppers. So I done this a lot.
bad typist,Bad eyes sorry ***
Then soak in anything with Menthol in IT to the SKIN! Like bengay! In your mouth or eyes use mint tea well STRAINED !
I love your post about the Vietnamese Sriracha hot sauce. Some TV cooking show hosts kept getting it wrong by referring to it as a Thai hot sauce.