Can I please tell you that I love this stuff so much, I just slather it on bread and eat it? I love hot sauce in general, but this stuff is the bomb. Where have you been all my life, Huy Fong?
The first time I ever had this was when I was doing a week-long river rafting tour down the Middle Fork of the Salmon River in Idaho a few years ago. We had these awesome guides that would set up our tents each night and cook us three incredible meals a day while we fished , hiked and rafted all day. The first morning at breakfast, the main guide was putting out the spread and was worried because he couldn’t find ‘the chicken sauce.” I was getting worried because the last thing I’m eating for breakfast is eggs with chicken sauce as I have a serious problem with eggs and chicken in the same meal – it seems wrong on many levels. Turns out “the chicken sauce” was Huy Fong brand Siriacha chili sauce. He found it, I tried it, and I’ve probably consumed 10 gallons of it since then.
The sauce is a Vietnamese-inspired sauce made from red jalapeño peppers, garlic, sugar, salt and vinegar invented by Huy Fong Food’s founder, David Tran. He took the sauce one step further by making it his own concoction and marketed it a “sauce for everyone” instead of just for the Asian community. There have been many imitators over the years, but no one beats Huy Fong brand.
I eat it on everything: soups, sandwiches, pizza, potatoes, sushi – you name it. But, for some reason (must be the rooster on the label) it goes the best with eggs in any form. Now, if they make a cocktail out of this, I may have to give up the rum.
( If you’re interested, here’s an interesting article about the sauce, from the New York Times from last year._