||It has been suggested that Sriracha sauce (Huy Fong Foods) be merged into this article. (Discuss) Proposed since July 2013.|
Horseshoe crab served with sriracha sauce in the town of Si Racha
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. The American version has a heat rating of around 2,200 scoville units, or less than half that of jalapeño peppers.
In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai Sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions. Non-Thai sauces are different in flavor, color, and texture from Thai versions.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (Chả giò), and in sauces. 
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