Stealing CK's thread title on Ramen a bit... But this morning, was finishing up a leftover beef pancake roll and smeared some sriracha on it. Ate it as I normally would, but walked away thinking "hmm, sriracha kind of sucks". Yeah, its spicy, but its sort of one note and doesn't really add much flavor. I've especially noticed this recently with Pho, where sriracha is always the hot sauce available and I find myself sometimes bringing some of my lao gan ma chili flakes to add to the Pho. Now granted, Lao gan ma is full of MSG, i'm sure, but that adds a depth of flavor to any noodle soup or frankly any application i'd typically use Sriracha for that Sriracha cannot come close to.
I ask is it a hype in that we've seen an explosion of Sriracha usage over the past few years and when people in the US think "asian hot sauce", i would imagine sriracha is what comes to mind. Yet, I feel as if there are so many better and undiscovered options.