How do YOU use Sriracha sauce?
I love it in any kind of soup, mixed with rice, and on eggs. What's your favorite way to use it?
DB
May 03, 2006 04:58PM
45 Replies so Far
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I love to use it to create my own dipping sauces... I make one with Sriracha, Hoisin Sauce and Rice Cooking Wine that is just out of this world... :)
--Dommy!
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On mangoes or pineapple or corn on the cob with some lime juice too.
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That reminds me! I like to make a dipping sauce with sriracha, mayo, and a tiny bit of soy sauce that's awesome. It's a twist on the fry sauce I grew up with in Utah.
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Scrambled eggs.
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I like a little on beef, instead of steak sauce.
But my favorite thing is to mix it with sour cream for a dip that's good with anything. I usually eat it with tortilla chips or even meat, but when I put it out with some veggies for a BBQ, everyone raved. It's embarassing to admit all I did was open the carton of sour cream and squirt in some Sriracha!
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So, does it work as a dip if you use it in yogurt?
I feel so out of it. I wasn't aware this stuff existed until I started reading Chowhound?
So what is the best brand?
I read there are hot and mild versitions? I read that the taste can vary from batch to bactch of the same label. True?
How do you pronounce sriracha?
One site said
"The brands that you get that are made in the US differ from the Thai brands in their ingredients, flavor and hotness."
True?
I DON'T want a recipe since this isn't the board for it. Just curious if anyone makes their own.
Is this the red sauce added to pho? It seems that is two colors.
My contribution to this thread is that while looking for information, one guy said he uses it to make McDonalds and other fast food edible.
Anyone know the origins of this sauce. The link below (which does have a gratuioutous recipe) says that it is named after a town in Thailand. How did this town come to make this sauce? Anyone ever been there?
Link: http://www.fiery-foods.com/dave/hotsa...
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Let's see how many of those I can answer ....
I've never done it with yogurt, but I think it would be good.
Sriracha is one of the red sauces served with pho (the other is usually one that has dried chile flakes/seeds instead of being a puree of fresh chiles).
Since both main ingredients (tomatoes and peppers) can vary pretty widely, I wouldn't be surprised if it varied from batch to batch.
It's pronounced Sree-rah-cha.
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Don't think it contains any tomatoes
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You're right, of course! It just looks like it.
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It's sometimes called "rooster sauce" so look for the clear plastic bottle w/ the rooster. Places like Safeway even carry it.
I believe the co. that makes it is something like Huy Foods. Might they have a monopoly on sriracha? I don't recall any other brand.
I remember reading an article in the LA Times a while back about this whole underground market of fake sriracha. Unfortunately, that's all I really remember.
My #1 use for sriracha is def. w/ homemade pho. My #2 is on nachos. I want to find some creative uses for it so this thread has been very helpful!
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Their website, linked below, explains.
Link: http://www.huyfong.com/frames/index.htm
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There are other brands. I bought one once, and it is quite different: the color is darker and it's hotter and more vinegary (the ingredients are the same but in a different order: Chile, vinegar, garlic, sugar, salt vs. chile, sugar, garlic, salt, vinegar -- no tomatoes, I don't know why I thought it had tomatoes!). It's closer to American-style (Tobasco, Crystal) hot sauce. The label has a rather stylized drawing that can best be described as a tulip with Santa Claus whiskers. It also has an additional word in its name: Tuong ot *ngot* sriracha.
One of my favorite things about sriracha is the way the bottle is a Rosetta stone, with the info in five different languages.
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I buy Huy Fong Sriracha Sauce in 3 bottle packs at Costco stores in the SF Bay Area.
Link: http://www.huyfong.com
Image: http://www.huyfong.com/images/srirach...
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you know how popular it is if COSTCO carries it
of course that is a west coast thing - they don't stock it here on the east coast. Just out of
curiousity - how much is it for the 3 bottles?
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Huy Fong is great stuff! I have that brand of Sriracha sauce AND their chili garlic sauce also in my fridge from the Asian market here in Naples.
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I buy the Huy Fong brand which is widely available here in California. Most of the sushi bars use it to "heat up" their spicey rolls. It's in a clear squeeze bottle with a green top; a push-closed pull-open type cap, like elmer's glue.
Link: http://www.firegirl.com/hs1223.html
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What I really love about Sriracha is that, unlike a lot of hot sauces that only have one flavor: HOT, Sriracha is slightly sweet and garlicky. I like it on Mexican foods like tamales, tortilla chips, and quesedillas.
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I mix it into softened butter, add a few drops of Liquid Smoke and use it on corn on the cob. I keep a container of this in the fridge at all times of year. It's nice to finish off a soup just before dishing up, too.
Sriracha mixed with Mexican crema fresca is a nice drizzling sauce for plated quesadillas, etc.
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Husband likes it on burritos.
1/3 soy sauce, 2/3 sriracha = dumpling dipping sauce.
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On a hotdog! with relish and onions mmmmmmmmm
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I agree! the mustard-is-the-only-acceptable-condiment-on-hotdogs faction is going to be horrified!
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(Sorry 'bout the measurements, this is how I cook)
1/4 cup molasses
garlic powder
catsup - maybe 1 cup
Sriracha sauce - a good solid squirt (1-2 Tbs)
Sugar or Sweet N Low to taste
= quick, cheap and yummy BBQ Sauce
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I use it on just about everything!
I hadn't had a bottle for a while (brain cramp!) but just purchases a large bottle of the stuff. I consider it one of the best medium hot sauces there are. I too like the fact that the flavor is not just hot, but somewhat complex.
I like it on *anything* grilled... hotdogs, burgers, tips, chicken, potatoes.... whatever. I use it extensively on takeout chinese...any noodle or rice dish is great with the stuff. Breakfast.... eggs, homefries, hash... all great with sriracha. Finally, like many have said... any dipping sauces, aoli or compound butters are great with a shot of sriracha.
On a similar note... I like "Scorned Woman" hot sauce for the same reason... it's not just hot, but has several layers of flavors to it.
Cheers.....
Gusman
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Yes, I *love* it on a cheeseburger!
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I use it on practically everything. Today I squirted it on my pizza. :) I love it on turkey sandwiches. I also love to mix butter into hot rice and then the sriracha. It's great on scrambled eggs, as has been mentioned. I also dip French fries into it. :)
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Cocktail sauce (esp good for cherrystones/little necks and shrimp):
Ketchup
Lemon juice
Horseradish
Fish sauce
Sriracha
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A small swirl on New England Clam Chowder.
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I make my own version of NY Coney Island style onion sauce with it. I saute chooped onions and sriracha with some added water, a teaspoon of vinegar, and a teaspoon of sugar until the onions are fully coked to a thick sauce. Then I put it o the hot daogs with some mustard. The sauce keeps in the fridge for several weeks.
I add some to a lot of dishes such as stir frys, msarinades, and to my homemade spaghettl sauce.
I have tried every brand I have seen and picked up some from SE Asia including the town of Sriracha in Thailand.
My favorite is the good old Huy Fong brand made in Rosemead, California, the one nicknamed "Rooster Sauce"
I actually like the Huy Fong Chili Garlic sauce even better. It has the same flavor with more garlic to it and is chunky, with fine pieces of the peppers and whole seeds.
They also make Sambal Oelek, which is chunky but without the garlic.
Has anyone tried the flavored Sriracha sauces? There are several types, I think they have ginger, galangal, and wasabe. I am not sure if Huy Fong makes them or not.
Link: http://www.huyfong.com/
Image: http://www.huyfong.com/images/srirach...
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They aren't listed on the Huy Fung site.
Ten minutes ago I didn't know it existed, now my life won't be complete without wasabi-flavored sriracha! Any ideas where I can get it? Googling it just brings up sites that discuss both wasabi and sriracha.
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The brand is the "Flying Goose" one. I am not sure about the wasabi. I saw lemongrass, galangal, garlic, ginger, and some others today.
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I tend to use the sriracha in the squeeze bottle as a condiment and the chili-garlic sauce as an ingredient, mostly in marinades and dressings (non-sweet Chinese chicken salad dressing = rice vinegar + soy sauce + toasted sesame oil + chili-garlic sauce - though sriracha would certainly do just fine - and I also have used it as a marinade for the chicken if I'm cooking it for that vs using leftovers).
I don't know if I've tasted any brand but Huy Fong (the CA-made rooster brand); it's ubiquitous in Asisan markets of all stripes and I can buy it (for more $, of course) at my local Raley's, and in restaurants, Vietnamese and otherwise. A local Indian place that serves a bunch of Chinese-Indian dishes (though I don't know if that's the reason) and has a mostly south Asian clientele keeps bottles of sriracha on the tables, and they definitely get used, by the often-depleted looks of them.
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Yeah, there's nothing in sriracha that I think of as a specifically Asian ingredient or flavor. A sauce made from peppers, garlic, sugar and vinegar could be from any one of many, many different cultures/cuisines.
Sriracha is becoming ubiquitous because (1) it's delicious (as many people mentioned, it has a good balance of heat and flavor); (2) it's cheap; (3) it's conveniently packaged (those squeeze bottles mean it can be put directly on a restaurant table and it's easy to just grab it and squirt it in/on something); and (4) it's made in the US (both the "rooster" brand and other brands) and widely distributed here.
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Instead of wasabi on my sushi-maki.
Have to confess-this one's lifted from several local sushi vendors making spicy crunchy tuna rolls, etc.
They try to keep a low profile on the bottle, but that rooster crows pretty loud.
BTW, Trader Joe recently tested a crummy version of Sriracha sauce that sucked and went south, pronto.
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On potato chips or garlic roasted cauliflower
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Garlic roasted cauliflower? Sounds wonderful.
Granted, this question might belong on the Cooking board, but if I put it there, I'm afraid I'll lose ya, jetlag.
How do you do garlic roasted cauliflower?
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I often sub it in recipes that call for dicing a hot pepper. Lazy? Sure, but it provides a good kick and i don't get the pepper on my fingers and thus later in my eyes!
otherwise, to add kick to just about anything: pho, eggs, sweet potato soup, salsa, guac...
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Another use that is very versatile is to think of Sriracha as a way to deepen the flavor of other sauces. Just a very small squirt kicks up the flavor of other sauces a notch. In non-Asian dishes that you want to have a little, slightly sweet, slightly garlicky, red pepper kick that isn't as sharp or vinegary as, for example, Tabasco. Really, anything you add Tabasco to - it just tastes like Tabasco. Sriracha is the hot sauce that you stealthily add to other hot sauces to give them more subtlety and depth. Also, it's very nice (not a lot, just a little) in melted butter for, say, crab or shrimp, and salad dressings.
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In canned soup. Helps make it more flavorful.
Actually as other posters have said: "on anything".
In mayo on sandwiches. In lentils, blackbeans, chickpeas etc.
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Pasta + Red Sauce + Sriracha = Asian Arrabbiata
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I use it in my marinades for grilled chicken and grilled shortribs. I also use it as a dipping sauce for the shortribs. It's wonderful to use instead of Frank's Hot Sauce when making Buffalo wings. It also adds a lively taste when added to eggs before scrambling them or when sprinkled on over medium fried eggs. And it adds a very nice spicy flavor to Asian soups -- I love it with the duck, noodle and wonton soup that I get at one of my favorite SF Chinese/Vietnamese restaurants.
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I use it as a substitute for ketchup on everything. Great thread, Ruth!
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Oops, I meant great thread DB!
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A few of my fav...
Bacon Fried Rice
Chicese Chicken Salad
Dumplings (Crispy deep fried kind)
Cup of Noodles (chicken flavor)
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Mix raw cubed Ahi tuna, mayo, Sriracha and Togarashi. Place Japanese seaweed salad in a bowl and top with the spicy tuna.
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-Mixed with ketchup (great with sweet potato fries).
-Mixed with mayo (great on sandwiches).
-Plain mixed in with various dishes (rice, noodles, asian inspired dishes).
-Mixed with soy, rice wine, sesame oil & green onions as a dip for potstickers or spring rolls.
-Mixed with lots of different things for various marinades (I sometimes add it to my teriyaki marinade).
-Really good in noodle soup, I used it for my Thai inspired chicken noodle soup.
-I use it on sushi, mixed with soy & wasabi & dip the rolls in (california rolls either purchased from the grocery store or sushi shop) Not authentic by any means but still good & a fairly healthy, quick lunch when I am in a hurry.
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