It’s become one of America’s favorite condiments. I’ve seen it used in all sorts of recipes: cocktails, omelets, bean dip, deviled eggs, and more. And now, Huy Fong’s Sriracha Hot Chili Sauce has found its way into a beer recipe. Rogue Ales plans to release Sriracha Hot Stout Beer this month. You can already order it online
The brewery describes it this way: “ROGUE Sriracha Hot Stout Beer, made from Huy Fong original hot chili sauce and sun ripened Rogue Farms ingredients, is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”
In American pop culture, one of my personal favorite Sriracha references occurred during an episode of King of the Hill. At an all-Asian country club, Peggy Hill meets a man who describes himself as the inventor of Sriracha Hot Sauce.
Peggy says, “Oh, you do not look anything like the picture on the label.”
He says, “There is a rooster on the label.”
“Exactly,” replies Peggy.
I don’t know why I think that’s so funny. Maybe because I love the sauce.
Did you know…
Huy Fong Foods, which produces Sriracha Hot Chili Sauce, is an American company based in California, founded by David Tran, who developed the original recipe and founded the company in 1980.
The company is named for the freighter, the “Huey Fong,” that carried David Tran and 3,300 other refugees out of Vietnam in December 1978.
The rooster logo? Tran was born in the Year of the Rooster according to the Vietnamese zodiac.
It is really a simple recipe, consisting of chili peppers, vinegar, garlic, sugar, and salt.
It is based on a Thai sauce, most commonly used in Thailand as a dipping sauce.
It is named after Sri Racha, Thailand.
In Thailand, it is known as sot Siracha.