'Sriracha' on Serious Eats

Taste Test: The Best Sriracha

As condiments go, sriracha is one of the great American success stories. Until David Tran, the 68-year-old Vietnamese immigrant who founded Huy Fong Foods, started marketing his familiar green-capped, rooster-emblazoned version of the Thai hot sauce (named after the coastal city of Si Racha), it was virtually unknown in the United States. Now, you'd be hard pressed to find a supermarket that doesn't stock it or a hipster restaurant that doesn't employ it in one dish or another. But there are many more brands on the market. How would our panel of tasters feel? Would we go for a thicker, spicier, bolder American version, or would our palates lead us to a thinner, sweeter, more vinegary Thai sauce? We gathered together nine different brands and a panel of 16 tasters to find out. More

Poll: Sriracha on Pizza, Way or No Way?

Sriracha is quite the controversial condiment, especially when it comes to slathering it on a food as controversial as pizza. Some people simply adore a splash of pizza with that bottle o' Sriracha; others will cry blasphemy at the mere question of such a pairing, even with the lowliest of pies. Can you handle the heat? And, more importantly, do you want to? More

Bar Bites: Stir-fried Garlic and Sriracha Shrimp

This lively glaze of garlic, sugar, lime, and Sriracha lends a robust flavor to the shrimp snack. Just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer. More

Stir-fried Garlic and Sriracha Shrimp

Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer. More

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