Amoeblog

Sriracha 101: Dispelling myths and misinformation about Sriracha

Posted by Eric Brightwell, June 5, 2013 08:40pm | Post a Comment

Huy Fong sriracha (source: NPR)


As much as I try to resist the urge to be a know-it-all (and recognize the fact that I don’t, in fact, even know that much – especially about the very things most worth knowing), occasionally I have to get all Bobby Fletcher (the famous checkersmaster) and drop some science of the sort that's right under your nose. It's 2013 and everyone loves sriracha now, dear but few have their facts straight.



THE RISE IN VIETNAMESE FOOD'S PROFILE


The Hanoi Cooking Center (image source: Global Travel Mate)

In the last decade or so, masses of semi-adventurous, non-Vietnamese Angelenos discovered Vietnamese cuisine. While many non-Vietnamese Asian-Americans had long known about Vietnamese food (and the rooster sauce that is ubiquitous at Southern California Vietnamese restaurants), Vietnamese food's profile skyrocketed when they it when white folks declared it the new Thai.