Sriracha

This article is about Sriracha sauce as a general product. For the specific product by Huy Fong Foods, see Sriracha sauce (Huy Fong Foods). For other uses, see Si Racha (disambiguation).

File:Sriracha "Rooster Sauce".jpg

Sriraja Panich chili sauce by Thai Theparos Food Products (left) and Tương Ớt Sriracha by Huy Fong Foods (right)

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐrātɕʰā]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central 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. 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. The Huy Fong Foods brand ("Rooster Sauce") dominates in the USA.

Sriracha used as a topping for phở (note the red sauce on the left; the black sauce is hoisin sauce)

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.

In the United States, Sriracha is added to mayonnaise to make the condiment in banh mi sandwiches.

See also

• List of hot sauces
• Nam phrik (Thai chili pastes)
• Nam chim (Thai dipping sauces)