East Asian sauces.............
Use
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.
[4] Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce,
[5] and sriracha-flavored potato chips have been marketed.
[6]
Origin
The origin and history of sriracha is debated. One report has it that the sauce was first produced by a Thai woman named Thanom Chakkapak in the town of
Si Racha (or Sri Racha).
[7] According to the Thai "Chomrom Rak Si Racha" (The Si Racha Lovers' Association) the sauce was first made in Sriracha by Burmese sawmill workers. The association interviewed 88 year-old Thawat Wiphisamakun, known locally as Ah Pae. Ah Pae's maternal grandmother had a small shop in Sriracha. The Burmese came to the shop to buy chillies, salt, vinegar, and sugar to pound in a mortar to make their sauce. Eventually she started making the sauce herself, both for family use and for sale to customers. Soon, another customer, Kimsua Thimkrachang, began to buy large quantities of chillies, salt, vinegar, and sugar. He was making the chilli sauce for sale, using the brand name, "Sauce Si Racha Traa Phukhao Thong" (Golden Mountain Brand Si Racha Sauce) with a picture of the Golden Mountain Temple on the label. Its name was "Si Racha Phanich".
[8]
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.[4] Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce,[5] and sriracha-flavored potato chips have been marketed.[6]
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