Sriracha hot sauce

S

Spottie D.

New member
Anyone like this Sriracha Chinese(?) hot chile sauce? I heard about it
somewhere recently, maybe during NPR news, and it received rave reviews.
Supposed to be good with many foods. I just bought some yesterday and will
likely give it a try on a bit of bean burrito tonight at supper.

Your opinion? Maybe TOO hot? Wasn't expensive and a bottle will likely last
me for years.



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner
 
On 13 Feb 2011 17:22:18 GMT, KenK wrote:


We talk subject to death every few months.

It's generally a well regarded sauce. Made in California to be a
that-style hot sauce/paste, and heavily used in Vietnamese and Thai
restaurants as well as numerous American kitchens. It was chosen as
Gourmet Magazine's "Ingredient of the Year" last year.

You have some, try it.

-sw
 
On 2/13/2011 7:22 AM, KenK wrote:

I like it cause there is a sweet garlic taste under the fire and the
crystal clear bottle that shows off it's brilliant hue with the green
cap is visually appealing. The stuff is evidently Vietnamese in origin
although it's made in the US. Some people call it "cock sauce" although
I wouldn't do that in mixed company.

The stuff used to be ridiculously cheap with the big bottle going for
less than $1.50. I bought my first bottle because it seemed like such a
good deal and was hooked from then on. I use mayo mixed with Sriracha
and a little sesame oil as a sauce for ahi.
 
KenK wrote:

Too hot straight out of the bottle, but if used in a cooked dish or
sauce its is better imo.

Now a days i prefer the Louisiana style "Red Rooster" hot sauce.

Fortunately i came to this conclusion before my paranoia with Chinese
food products set in.
--
JL
 
dsi1 wrote:



From some members here at rfc, I was convinced to buy a bottle. I
applied it to a hamburger like ketchup. After one bite I threw it in the
trash. NO WAY! In an instant I was pouring snot, sweat and tears!!!

Good luck! I'd suggest starting miserly by putting a small puddle on the
plate to dip from.

Andy
 
"KenK" wrote in message
news:[email protected]...

It is Vietnamese style hot sauce. I like it. It has more flavor than
ordinary chili sauce. I love it with eggs. I add it as an ingredient to
meatloaf and meatballs. Hot is relevant. On an American scale it is
probably too hot but on an Asian scale it is very tame. You get used to the
heat pretty quick. It has less heat than your average Tabasco sauce.

Paul
 
On Sun, 13 Feb 2011 09:17:50 -1000, dsi1 wrote:


Sriracha mayo is good on most anything, including fingers. most of
the spicy sushi sauce used to make rolls and sold as extra dipping
sauce is simply mayo and Huy Fong sriracha. At least around here it
is. We have very refined sushi tastes around here.

-sw
 
On Sun, 13 Feb 2011 17:50:44 -0800, Paul M. Cook wrote:


Huy Fong Sriracha is manufactured in California by a Vietnamese born
Chinese guy and is named after a town in Thailand.

It is more of a Thai sauce than Vietnamese, but is really neither..
In fact, Thai manufacturers have started to try and formulate their
own srirachas to emulate the Californicated version.

-sw
 
On Sun, 13 Feb 2011 20:32:09 -0800, Paul M. Cook wrote:


It's not Vietnamese-style. But I will grant you that it tastes good.

What other Vietnamese hot sauces are you comparing it to? Just the
fact that is most prominent in Vietnamese restaurants here in the US
does not make it "Vietnamese style". There is nothing comparable to
it in Vietnam except for imported Siracha sauce from Thailand (and now
Huy Fong). I know this from speaking to people who actually live
and/or were born in Vietnam (and who cook). And even beside that I'd
bet anything I know more about Vietnamese (and Thai) cooking than
yourself.

OTOH, Thai people say it's similar to their hot sauces/pastes, but
it's a product/style all it's own. Just like Sambal Badjack would be
for Indonesian cooking (for example). They have sauces of similar or
same composition and consistency in Thailand, even called - get this -
"Siracha", but the tastes are different because of the type of peppers
used and the quantities of other ingredients (palm sugars, mostly).

And like most Asian condiments, most of therm are made in small
batches at home or by restaurants that each have their own
"proprietary" nuances. When Vietnamese buy commercial hot sauce, it's
usually from Thailand or California. They have no "style" of
commercial hot sauce - it's on loan from Thailand.


It's my most used and recommended hot sauce. I just used about 6"
(2ts) on my avocado with lime juice and salt about 10 minutes ago.

Hurry, you better ditch yours before someone should associate my
tastes with yours.

-sw
 
On 2/13/2011 4:37 PM, Sqwertz wrote:

The great thing about this mix is that you have control over the fire
from mild to just about right. The folks here will mix in little fish
eggs that pop when you bite into them but I don't care much for fish eggs.
 
"Sqwertz" wrote in message
news:[email protected]...

It was made to be what it is. A good tasting chili sauce in the tradition
of the founder's country of origin. I also see it at almost every
Vietnamese restaurant I have ever eaten at. It is commonly served as a
dipping sauce for egg rolls wrapped in lettuce. If they love it, what more
do I need to know?

I am however impressed that you claim to speak for the majority of the Asian
people. I am sure they'd be flatered.

Paul
 
On Sun, 13 Feb 2011 19:11:37 -1000, dsi1 wrote:


I've never seen the orange eggs mixed in with the mayo, but they're
popular rolled into and topped onto other sushi. Flying fish roe,
IIRC. Pretty cheap at the Korean grocers but not usually a very high
quality or tasty roe, most of it. Looks "pretty" though.

The orange eggs would seem kind redundant with the orange sriracha
mayo

-sw
 
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