Sriracha (red sauce on the left) used as a topping for phở]
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, and comes in at 2,000 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, sweeter, 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.
See also 
- Edge, John (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. Retrieved 15 February 2013.
- "What is sriracha?". Cookthink. 2013. Retrieved 15 February 2013.
- "Scoville Scale Chart for Hot Sauce and Hot Peppers". Scott Roberts. Retrieved 15 February 2013.
- Sytsma, Alan (2 February 2008). "A Rooster’s Wake-Up Call". Gourmet. Retrieved 15 February 2013.