HOME > Chowhound > General Topics >

Discussion

How do YOU use Sriracha sauce?

  • d

I love it in any kind of soup, mixed with rice, and on eggs. What's your favorite way to use it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I love to use it to create my own dipping sauces... I make one with Sriracha, Hoisin Sauce and Rice Cooking Wine that is just out of this world... :)

    --Dommy!

    4 Replies
    1. re: Dommy!

      On mangoes or pineapple or corn on the cob with some lime juice too.

      1. re: Dommy!

        That reminds me! I like to make a dipping sauce with sriracha, mayo, and a tiny bit of soy sauce that's awesome. It's a twist on the fry sauce I grew up with in Utah.

        1. re: Dommy!

          Would you share your recipe - it sounds wonderful!

          1. re: Dommy!

            I like Sriracha in soups, on scrambled eggs, in certain sandwiches, on chinese dumplings or on any Asian food that needs a zing. I also like to mix it with low-fat (not fat-free!) ranch as a dip for chicken nuggets, fries and fried fish. (The ranch is more stable than yogurt and sour cream and not as fattening as mayo.)

            Warning though: What I usually do is pour some ranch dressing and sriracha into small ramekins the first few times I make a batch, and then when the ranch bottle is about 1/3 empty I pour in some sriracha, cap it and shake so I have it all ready to go in it's own squirt bottle. It's around the color of Thousand Island Dressing, which a friend mistook it four. I was plating up food and wasn't paying attention and he squirted a very generous amount of my ranch/sriracha concoction onto his salad and took a large bite. He was stuffing a second bite into his mouth when the heat caught up with him and he started hacking and coughing lettuce leaves everywhere! Funny thing is that I don't even buy Thousand Island dressing. I loathe the stuff. :)

          2. Scrambled eggs.

            1. I like a little on beef, instead of steak sauce.

              But my favorite thing is to mix it with sour cream for a dip that's good with anything. I usually eat it with tortilla chips or even meat, but when I put it out with some veggies for a BBQ, everyone raved. It's embarassing to admit all I did was open the carton of sour cream and squirt in some Sriracha!

              12 Replies
              1. re: Ruth Lafler

                So, does it work as a dip if you use it in yogurt?

                I feel so out of it. I wasn't aware this stuff existed until I started reading Chowhound?

                So what is the best brand?

                I read there are hot and mild versitions? I read that the taste can vary from batch to bactch of the same label. True?

                How do you pronounce sriracha?

                One site said

                "The brands that you get that are made in the US differ from the Thai brands in their ingredients, flavor and hotness."

                True?

                I DON'T want a recipe since this isn't the board for it. Just curious if anyone makes their own.

                Is this the red sauce added to pho? It seems that is two colors.

                My contribution to this thread is that while looking for information, one guy said he uses it to make McDonalds and other fast food edible.

                Anyone know the origins of this sauce. The link below (which does have a gratuioutous recipe) says that it is named after a town in Thailand. How did this town come to make this sauce? Anyone ever been there?

                Link: http://www.fiery-foods.com/dave/hotsa...

                1. re: rworange

                  Let's see how many of those I can answer ....

                  I've never done it with yogurt, but I think it would be good.

                  Sriracha is one of the red sauces served with pho (the other is usually one that has dried chile flakes/seeds instead of being a puree of fresh chiles).

                  Since both main ingredients (tomatoes and peppers) can vary pretty widely, I wouldn't be surprised if it varied from batch to batch.

                  It's pronounced Sree-rah-cha.

                  1. re: Ruth Lafler

                    Don't think it contains any tomatoes

                    1. re: Sam B

                      You're right, of course! It just looks like it.

                      1. re: Ruth Lafler

                        I love sriracha and we got thru quite a bit of it at our house. I like to mix it into things (mayo, A1 for dipping fried chicken, tzatziki) as well as using it straight up on almost everything mentioned here. The one thing I don't add it to is pho. I prefer to add the garlic chili sauce with the dried seeds. It's mellower than sriracha and doesn't overpower the subtle flavor of the broth.

                  2. re: rworange

                    It's sometimes called "rooster sauce" so look for the clear plastic bottle w/ the rooster. Places like Safeway even carry it.

                    I believe the co. that makes it is something like Huy Foods. Might they have a monopoly on sriracha? I don't recall any other brand.

                    I remember reading an article in the LA Times a while back about this whole underground market of fake sriracha. Unfortunately, that's all I really remember.

                    My #1 use for sriracha is def. w/ homemade pho. My #2 is on nachos. I want to find some creative uses for it so this thread has been very helpful!

                    1. re: Carb Lover

                      Their website, linked below, explains.

                      Link: http://www.huyfong.com/frames/index.htm

                      1. re: Carb Lover

                        There are other brands. I bought one once, and it is quite different: the color is darker and it's hotter and more vinegary (the ingredients are the same but in a different order: Chile, vinegar, garlic, sugar, salt vs. chile, sugar, garlic, salt, vinegar -- no tomatoes, I don't know why I thought it had tomatoes!). It's closer to American-style (Tobasco, Crystal) hot sauce. The label has a rather stylized drawing that can best be described as a tulip with Santa Claus whiskers. It also has an additional word in its name: Tuong ot *ngot* sriracha.

                        One of my favorite things about sriracha is the way the bottle is a Rosetta stone, with the info in five different languages.

                      2. re: rworange

                        I buy Huy Fong Sriracha Sauce in 3 bottle packs at Costco stores in the SF Bay Area.

                        Link: http://www.huyfong.com

                        Image: http://www.huyfong.com/images/srirach...

                        1. re: Nancy Berry

                          you know how popular it is if COSTCO carries it

                          of course that is a west coast thing - they don't stock it here on the east coast. Just out of
                          curiousity - how much is it for the 3 bottles?

                          1. re: Nancy Berry

                            Huy Fong is great stuff! I have that brand of Sriracha sauce AND their chili garlic sauce also in my fridge from the Asian market here in Naples.

                          2. re: rworange

                            I buy the Huy Fong brand which is widely available here in California. Most of the sushi bars use it to "heat up" their spicey rolls. It's in a clear squeeze bottle with a green top; a push-closed pull-open type cap, like elmer's glue.

                            Link: http://www.firegirl.com/hs1223.html

                        2. n
                          Niki Rothman

                          What I really love about Sriracha is that, unlike a lot of hot sauces that only have one flavor: HOT, Sriracha is slightly sweet and garlicky. I like it on Mexican foods like tamales, tortilla chips, and quesedillas.

                          1. I mix it into softened butter, add a few drops of Liquid Smoke and use it on corn on the cob. I keep a container of this in the fridge at all times of year. It's nice to finish off a soup just before dishing up, too.

                            Sriracha mixed with Mexican crema fresca is a nice drizzling sauce for plated quesadillas, etc.