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8/14/12 Afternoon OT

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.[1] It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt.[2] 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.[citation needed] Non-Thai sauces are different in flavor, color, and texture from Thai versions. The Huy Fong Foods brand ("Rooster Sauce") dominates in the USA.[1]

Sriracha used as a topping for phở (note the red sauce on the left; the black sauce ishoisin 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.


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