A couple of pins by request: Gold Medal Sriracha - goo.gl/maps/shWfyR67rAKDBEwK9 and the kuay teow khua gai noodle shop where we finish: goo.gl/maps/kijAnn8pNjRNuKNU7
Chili sauce was fairly common in South Vietnam (like in other S.E. Asia countries) prior to David Tran's escape out of Vietnam; it just wasn't as famous as he made it to be. According to one video documentary in Vietnamese, Mr David Tran recounted that, while serving in the South's army before '75, he first learned the recipe of the sauce from a local lady in a town where the troops stationed. When the war ended in '75, he came back home and started the business making the sauce and already made a lot of money from it. I remember of eating the sauce way before it became famous with the name Sriracha; it was an unknown brand in various Vietnamese Pho restaurants in the Bay Area back then in early '80s but the taste was already very identifiable. I think he opted the name Sriracha when he expanded the business at least partly because there was already a Thai sauce named Sriracha being sold in Asian markets in Southern Cal at the time. I don't recall him mentioning passing thru Thai's Si Racha town at any time in the documentary. At least Sriracha is easier to say than Tương Ớt if he had to label it in Vietnamese. A bit of irony is, while Pho restaurants made his sauce popular initially, pure Pho enthusiasts would disavow any use of any sauce, hot or not. The best Pho broth would not need any Hoisin sauce or Sriracha at all; they would be used if the broth served by the restaurant was not very good -- which is often the case with most of the Pho places, especially in the early days of the Vietnamese food scene in California. Consistency has always been a big problem with producing the best Pho broth.
Of course, Thai restaurants by Thai owned only use sauce sriracha produced in Thailand because the taste of Thai food will be greatly distorted if using sauce sriracha produced from other countries.
to make it more confusing to another level, we have the other traditional sriracha sauce shop called ‘Hat-ta-kam-ma-karn’ and you can get it only at old town bangkok (maps.app.goo.gl/4VcuAusPDvWugeY2A) … oh, you went to the right place! and the reason thailand can’t claim the name ‘sriracha’ sauce, it’s only because thai IP law not allow you to register any productions or goods after the name of any real place in thailand - which is ‘sriracha’ (it’s quite irony, right?) so any entrepreneurs couldn’t register sriracha sauce in international level and overall history of ‘sriracha sauce’ was as you know.
I don’t begrudge the California company its success - it’s high quality and people seem to like it. (It’s not my favorite.) But yeah, it would have been better if they’d chosen a different name!
@@tookitogo agree, we cannot claim what we did not make it a success in the States. However, I have tried both, as my native tounge, objectively, I still Love the Sriraja Panich (Thai) Vesion😊
The real SriRacha sauce is made in Thailand, from an area called Sri Racha….about 90 KM southeast of Bangkok. I was eating this sauce since I was 4 years old, in 1972.
Growing up in Thailand, my parents sold the Sriracha Panich hot sauce by the case, where it was made not far from their store. I always knew that the Rooster brand hot sauce is not the same sauce I had growing up. The original sriracha sauce is sweeter-more rounded flavor you could say. My local Walmart has been selling the Panich brand. Another great video with lots of research.
When I first come to the US, I saw the Rooster Sriracha. I was excited to see that it has made its way into the US but then quickly disappointed because it doesn't taste the same. For a while, I just use it until I found there's Sriracha Panich here as well. Sriracha Panich is always my OG and go-to Sriracha sauce. I love my ground pork omelette (Kai jaew moo sub) and it's not complete without Sriracha Panich.
I'm in Louisiana and we are famous for our hot sauce too. I first tried Sriracha Panich a couple of years ago and it's the only Sriracha I eat now. It really does go great with everything!
Finally I found the most accurate history of Sriracha sauce. You did an incredibly great research. I grew up in Sriracha. Still remember the former location of Sriracha Panich store just in front of Sriracha fresh market (near the clock tower).
As a Thai, I think the reason why the city isn't celebrating the sauce like you said is because we're pretty much unaware of US Sriracha's fame up until a few years ago - and even then Thai people consider Huy Fong's taste to be so different that, even with the borrowed name, it's not the same sauce.
Thai's not celebrating because the sauce is not typcial Thai hot sauce...it's Chinese hot sauce been making chili garlic sauce for centuries, and Hong Kong company Lee Kum key have chili garlic sauce in their sauce line up for decades alteady... the crazy thing the Thai's used the hot sauce and bottle it under Sriracha, and allow of a sudden chili garlic sauce is from Thai?
@thastayapongsak4422 lmao so what it's "common" in Thailand, it doesn't make origin on the sauce from there.... have you been to China? Where this sauce is made at home... my uncle, aunt made their own hot sauce at home and they learned from there parents.... chili garlic sauce is NOTHING new... it's new to foreigners doesn't mean it's new to the Chinese people....SMH...
As a native to Chonburi province (Sriracha is a part of it), I grew up eating everything with Sriracha sauce including shumai, turnip paste or even fried rice. It was so popular in our family that other dipping sacues were virtually unknown to us.
American corporations are using xanthan gum as a thickener. The pathogenic bacteria's 💩 "Xanthan gum really doesn't sound that appetizing: The food additive is excreted by a strain of bacteria, Xanthomonas campestris, that is also responsible for the black slime that forms on broccoli and cauliflower when you leave them in the fridge too long." 💔💔💔
@@RandomUserX99 In China not have Sriracha and the chilli sauce from China doesn't taste the same. Don't forget that the story is focusing on Sriracha sauce. The point is, Mr. David, he probably came up with our own recipe. But why not use his own name (Vietnamese), or Chinese name. why use the name of Thailand? Because they know that names from Thailand can be sold? and inspired by Thailand.
@@THAILANDSPACE Did you even watch this video, SMFH. The sauce is a copy of a Chinese sauce, and the Thai version taste the same as the original version. It's the US version that tastes different.
@@RandomUserX99 Have you ever eaten Chinese Chili Sauce and Sriracha Chili Sauce and compared them? You should try it first. In Thailand, there are many brands of chili sauce. It also doesn't taste the same. But now we're talking about sriracha chili sauce.
As a Hongkonger with a Thai-Chinese wife, this video made us very proud of our intertwined heritage. A sincere thank you, you do the justice long due to this famous sauce!
I was born, rise and now still live in Si Racha. The best Sriracha OG sauce that locals will recommend to you is the "Koh Loi" brand, the one with two chilies on a blue background label.
Exactly! I just wanted to write this comments. One of the best food doc, showing how complicated origins might be. I'm impressed how deep you went that rabbit hole. Now only question left is where it came from in 19th century. As a european i knew the story about the rooster one, but i'm surprised how everyone on the way back claims the sauce as theirs.
No matter where the origin of the sauce itself could be, Sri-racha is still the only one speific place in the world and the world knows it now. Thanks for your dedication persuing Sriracha sauce history. 👍🤟
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
When you mentioned "chili sauce with pickled garlic and vinegar" everything instantly connected in my head, that's the Cantonese sauce I knew and love! Chili, garlic, salt and vinegar is the golden quartet, a flavor profile that tune your appetite straight to the eleven, just think about kimchi and Tabasco.
Wildly underrated. This is a really cool documentary style video. One piece of constructive criticism is that at points in your commentary your mic pops.
Yep- we’re doing the best we can on the ultimate shoestring budget. I did get a pop filter though, which we’ve used in the last couple videos (I don’t remember which one we started using it for- maybe Khlong Toei). It should be a pretty clear difference
Actually, in Thailand we did not just call it "Sri Racha Sauce" but "Sri Racha Chili Sauce" (ซอสพริกศรีราชา - sauce prik Sri Racha) which refer to a recipe originating "Sri Racha Panich Brand" I don't know about other hot sauce or chili sauce out there that claim their "Sri Racha Sauce" is authentic but I believe that authentic "Sri Racha Sauce" is named after the store called "Sri Racha Panich" (Panich means Trade, Business or Commerce) not a Sri Racha town but the brand name. Just like many homemade versions of "Nutella" they might call their a "Nutella" too. What I'm going to say is that "Sri Racha" is not a type of sauce. But it's the brand of the aforementioned chili sauce. which may have other similar recipe that older than this one that were cooked at home or sold widly at that time but no brand is as famous and popular as Sri Racha Panich.
That’s what I thought. It’s just a kind of chili sauce, which sour and sweet but not too spicy, but the most famous one accidentally called Sriracha. However, there are some people who just called it “Sri racha sauce” like me and my friends.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Chili sauce is eaten all over the world. There are regional differences and styles. This particular sauce has its origins in Sri Racha, Thailand. It in turn had its influence from Cantonese cooking, which the Chinese diaspora brought to Thailand when they migrated there. The owner of Hong Fuy Foods was a Vietnamese refugee who temporarily stayed in Sri Racha on his way to the US. He had it and liked it so replicated its flavors to produced the world renown rooster brand Sri Racha sauce. He did not say he invented it, but even named the sauce from town where he got the sauce from. Great story. It doesnt matter who invented it, but the Vietnamese refugee gave it to the rest of the world and paid his respects to the town of Sri Racha where he first had it.
Sriracha is a Thai brand of a chinese hot sauce, he should not copy the existing brand and make it as his own brand. In 1949, the.Thai family first created that hot sauce, and named it, Sriracha before.Mr.Tran did.
In 2022 there was a jalapeno crop failure due to drought conditions. This caused Huy Fong Foods to pause production of Sriracha for a time. As soon as news of this got out, people here in Canada started buying and hoarding Sriracha. I remember buying the ONLY bottle on a grocery store shelf, and feeling the relief that only an addict can understand. I love pretty much all variations of this sauce. Without it, life is just bland.
Imagine how I feel when my favorite hot sauce (Crazy Gringa Ghost sauce) stopped being made because the lady retired and I didn't find out until it was impossible to find a single bottle. Nothing even comes close to it. Never got the chance to stock up.
@@chiclett Tran the owner of Huy Foods, formed a side company to bring other suppliers, essentially getting rid of Underwood Farms, and tried to Poach the right hand man of Underwood Farms for the new Company Huy foods formed.
I heard that Underwood demanded a share of Huy Fong as they had a verbal promise of partnership and Underwood tried to take ownership of part of the company. In retaliation, Huy Fong looked for new suppliers. @@chiclett
Tran whole life is a lie. He tried to trademark Sri Racha in the 80s but fail. Then he used underhand tactic along with their Vietnamese Asian Grocery Mafia buddies. You can ask the elder at most asian grocery they will tell you the same story. Those gaew mafia control what can be put on the shelf or not. Now the dispute with Underwood farm become more well known.... hopefully, more people will be willing to speak against them.
Yes as a child I lived next door to the man who poured his heart and soul into hand grinding chillies to make the original Sriratcha Thai chilli sauce. I remembered hating it so much because I remembered that it my eyes and nose use to burn from the snell permeated from his house. I felt so sad when the Sriracha sauce name no longer use by Thais as he had never trademarked it.
@@Vinh616Yes. And he took the name of Sriracha sauce to a patent in the US to claim and eliminate the original sauce manufacturer from competing with his product in the US.
Thank you! Yeah this was one where we honestly had no idea what we'd find. There's actually even another layer to the story that we've found since completing this video- working on taping that one soon as a follow-up.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Cheers. The report is very well researched. I am Thai born in 1957 and Sriracha sauce has been with me since I can remember. I also lived in the US and I am happy for the success of the Rooster Sriracha. The name Sriracha as a sauce identifies the taste of the sauce with slight variations of course. There are younger brands that appeal to eaters today. But that should not be an issue. I like Kosol brand from the town of Sriracha which you included in the video for the beautiful chili fragrance as well as its moderate hotness. In Thai, the name is pronounced "See-Rah-Cha" . The letter 'r' in Sri is silent. But my American friends tend to pronounce "Shree" the way they say Sri Lanka.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@jameshenrysmith since the Sri Racha shortage, I have been trying some versions of gochujang, a Korean style of hot sauce used as the base for many dishes. It has a bit of miso in it , I believe
Sri Racha WAS a resort town. Several of my friends, all born and raised in Bangkok, have fond memories of summering in Sri Racha. I grew up in the rural north and so never vacationed in Sri Racha, but the Sriraja Panich sauce was a staple of my childhood and I still love it.
Thank you for disclosing the true story. When I was in the UK, I was shock that our chili sauce (the rooster band ones) were not made in Thailand (instead the Vietnam). I really hope this video would spread out the true story of our Sri Racha sauce.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
The most common Sriracha in the UK isn't Huy Fong its Thai Dragon which advertises themselves as Thai, though I have no idea if they actually do have any thai connections. I've never seen the Rooster stuff here.
I love sriracha and was excited to visit Si Racha a few years ago to discover the original stuff... as you might guess I was underwhelmed, but thankfully you have persisted to uncover much of the history! This was great
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
I didn't realize Sriracha was based on a cantonese sauce. Now that I think about it, it really does look like the sauce you get at the fancy cantonese banquet halls. However, the taste is very different. I find sriracha to be way too sweet and yet the spiciness is also very harsh. The cantonese sauce i think tastes a bit fermented and i just think it tastes really good. The spice level may sting depending on the restaurant but it's worth it for the flavour.
This content goes DEEP! I love it. It's also kinda funny how this kind of stuff works sometimes because this is by all means a Chinese sauce in origin, but the name that made it famous is from a small town in Thailand where the people immigrated to instead of where it came from. It's just fascinating.
There is a slight translation error @7:24. Jig-Cho the the lady shop owner mentions is worcestershire sauce, not vinegar. I'm glad someone finally made a video about this. I used to argue with my Viet friends in the US that the Sriracha sauce was in fact invented in Thailand.
Great channel! And this is probably unexpected, I used to watch Steph and Chinese Cooking Demystified but had somehow forgot the name of the channel and YT stopped recommending them in my feed. I’m glad you guys are friends and through this episode, I found their channel again. Now I’m subscribed to both channels.
This is also the kind of chilli that is eaten in Hainanese chicken rice except it is not sweet. Chilli sauce is usually made at home as an enhencer to the food. This chilli sauce can come in versions that is created for certain types of dish. The sweet version is particularly prefered by the cantonese and Teochews.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
As you know, Sriracha is name of urban district in East of Thailand (near Pattaya). That's reason why this sauce is original from Thailand. I ate this sauce more than 44 years and when I grow up, I knew oh! why USA-Vietnam use this our local name "Sriracha" as their sauce. We ate this sauce with simple dish long time ago. Chinese and many countries use their original chili sauce, but Sriracha is Thai district and Thai sauce name.
We don’t need to know whether you’re a Thai or not. Quite absurd to see tons of comments of Thai people commenting on videos that they’re “Thai” when nobody asked.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Original Sriracha chili sauce is a old brand of Thailand. Best taste of Sriracha sauce in the world ❤ thanks for telling the truth of the real story 🇹🇭
This video is very well made. It's like a craft. Congrats to the creator! I'm very sure the channel will be very well noticed soon. Pairing the sauce with Dim Sum reminds me so much of when I went to Indonesia. They also have their version of chili sauce that's very unique and goes so well with everything! I really wish the channel goes even further to explore the chili sauce in other parts of the region like Indonesia, Malaysia and even in Singapore.
100%. I actually know more about Indonesian food than Thai- by far- or at least I did before moving to thailand, as I used to cook in Indonesia and have spent a lot of years on-and-off in sumatra. All three places you referenced are definitely on our list.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
This is a cool documentary - finding it on UA-cam app was a nightmare as there are so many videos that pretend to know the history of the sauce but really they are just regurgitating Huy Fung story. Well done! It looks like you landed lucky, but I imagine there was a little more research and knowledge. So, other than restaurant scene, there was little to shoot in Sri Ratcha? The taxi driver was another find, he’s a gem.
Ha- I'll pass that along to Adam (the driver)...and yeah actually I'm planning to post a supplemental video tomorrow from the last stop in this one (the noodle shop)...will run the mostly-unedited taste test of all 11 of them, in large part to give more screen time to Adam. And really appreciate the kind words, thanks for taking the time.
@@recom273 Yeah I'm pretty brutal with my spoken Thai. Noted. Also I forgot to respond to the first point also about where we went in Si Racha- no, there were several other stops, but nothing that made the final cut of the video. Most of the "noted" places in town seem catered towards tourists, and other places we stopped didn't fit into the edit without pushing this to like an hour long video
@@OTRontheroad it’s ok .. no one would notice - long story .. I was seeing a girl, i thought her name was ‘nush’, but it was ‘nut’ .. I only found out until after, felt like a right dick. OK .. so next time some one posts on Reddit about making a pilgrimage to Sri Ratcha - better to send them to China town.
Thanks for such careful and detailed story of Sriracha sources. I learned quite a bit from your video. Related to the story, we have been going back to the Sriracha town for the past few years. We just love the town so much.
To be honest I prefer Thai sriracha than the other one, the test are totally different. I’ve living in Australia right now and it hard to find the Thai sriracha. It’s go very well with Thai omelet with rice and some deep-fried food.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Years ago when I knew Sriracha sauce was patented by Vietnamese American tycoon I fell out of chair laughing. But yes that is the way business works. I still prefer Sriracha sauce of Sriracha town. It goes so well with soft-shell crab in fried garlic.
@@ohreallyandthen189 Vietnamese modified their recipe to go well with their traditional food, Phở, and they knew the sauce only as Sriracha so they kept calling it sriracha. David Tran changed the less vinegary vietnamese Phở version when he came to the United States because thai chilis were not available in abundance but Jalapeno peppers were. Let's just accept that food and culture can evolve through time and not all be so stubborn about it.
Such a great documentary. Very in depth of intricated chinese - thai - vietnamese cultures. I would like to give you more than 3 thumbs up if I have. Cheers!🎉🎉
I'm glad I've finally found this video. We moved to Bahrain island when I was young, they had a slim bottle of a really lovely chilli/garlic sauce with a rooster on the label. I was only about six at the time but really loved it, when we moved on again I lost the name. There were two kinds, one with a white/green label and one with a whire/red label but I never really found them again until I came across sriracha sauce in a Vietnames restaurant in Australia. Thirty plus years later the flavour brought back every memory from back then. I *thinkl* Johnsons or something may have been on the label...
I am Thai living in the US. I used to buy Sriracha, vietnamese version since I could not find the Thai version here. But I found one now and the taste is alot better, no kidding.
เป็นสารคดีที่ดี จากผู้ชมชาวไทย ซอสศรีราชา เป็นของคู่ครัวคนไทยมายาวนานตั้งแต่ฉันเกิด is a good documentary From the Thai audience, Sriracha sauce has been a staple in Thai cuisine since I was born.
I am Thai studying in the US. I wanted to use a chilli sauce (Sriracha) like in my country for my omelette. Found out that they have Sriracha sauce (Plastic bottle) exactly like in the video. It tastes so different from what I used to have. I thought I got scammed Lol, then I found out this video. Thanks for information :)
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Superb! Last time I was in Thailand, I brought home a few bottles of Three Mountains Siracha. Is that still around? I’d love to see you do a collab with Gary Butler btw. This is a great channel 🌶
Thanks for the comment. And yeah, three mountains is still a big brand here....I think it's made by the same company (Thai Theparos) that makes Sriracha Panich but I need to double check that
@OTR I think you confuse with the Golden Mountain. Three mountains is from a different maker (Bangkok Sauce). It was very similar to "Shark" before rebranding and was popular in Phra Pradaeng Area (happen to be my hometown lol).
Very interesting. I learned a lot. I'm heading to the Asian market to see if I can find some different brands to compare. I'm from Falls Church, VA. Cheers to a fellow Virginian!
Great video and quite a bit of new info for me, I make my own hot sauce based on the Sri Racha recipes but I'm still working on perfecting it, but, I've read a lot of different articles about the origin. One thing you missed is the original name for the sauce by the grandfather was "Three Mountains". Some have suggested this alludes to 3 people being involved but I think he had a different meaning. In one of the articles interviewing some of his relatives, they mentioned he was trying to capture and balance 3 of the 5 flavors of Thai cuisine in one bottle so he didn't have to have so many bottles on the table for each meal. The 5 flavors are Hot(spicy), Sour, Sweet, Salty, and Savory(creamy). Sweet and Salty are easy to add in the cooking process which would be salt or fish sauce for the salty part and sugar, honey, or oyster sauce for the sweet part. Then all he needed was one bottle to perfectly balance his meal. I think when he finally perfected it he called it Three Mountains. Three for the 3 flavors and mountain which is the translation of their Chinese family name. Anyway, that's my two cents. Thanks for a great video. Anyone that knows more details please share.
Nice documentary. Sriracha sauce will always conjure up the Huy Fong bottle for me. It put the sauce on the map. The orange chili sauce they put on the oyster omelets in Taiwan, where Chiang Kai Shek ended up, will just be chili garlic sauce.
I was so confused in the beginning and thought this must be chinese food demistified, because Adam has a very similar way of speaking and I was smiling when he mentions them and met with Steph.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
The lady at 8 minutes made me happy. Her pride reminds me of when my Thai aunt explains why she will never buy a ready-made boullion. Why? Because while it might be a lot of work it's just tastier. I like Huy Fong sauce, it's got a great taste flavour. But as a Thai person I do have some issues with their use of the Sri Racha name. Not so much a big issue, just a little thing. Thing is really, mr Tran was, as I understood, overseas chinese and so were the creators of the thai Sri Racha sauce (and indeed my auntie above). At a certain point the modern national borders just become silly when we're talking about Tei-Chiew or any other chinese ethnicitys culinary culture. As long as it's tasty I'm all for it. Because I am Thai and tasty food is far too important to argue over. Great video as always.
I just learnt that the sauce recipe of Sriracha could be originally from Cantonese and it really makes sense because the history of real Thai food didn't really relate to this chili sauce, and nothing was served with the sauce back in the day. I just realized that most food that are served with chili sauce are chinese related, even the omelette too. Thanks for researching and making this video.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
let try Sriracha panich Chilli Sauce. You will see What is real Chilli sauce. i am 47 years old Thai- Chinese . we ate Sriracha panich chilli sauce since we were a child. no another Chilli sauce could compare with it. unless you love a copy ones.
Like many other Thais I imagine, I initially felt resentful that an American is making a sauce called Sriracha but has no significant link to the town or the originally named sauce. There is no doubt however that David Tran's story is inspiring, and no denying that it was he who made the name Sriracha sauce a household name in America and famous worldwide. I first tasted Huy Fung sriracha sauce a few years ago. I liked it, it's very nice, but I still prefer the locally made brands, which is a staple in most Thai households. At over 5 times the price of local brands, I don't keep the American sauce in the house, but I'm not mad at it. Now of course many Thai brands are mimicking American Sriracha, putting their sauces in bottles identical to the American brand except for the logo and text. There are also global multinational brands like Heinz, which I haven't tried and probably won't bother with.
Actually, since David Tran is Chinese, he has closer ties to the sauce than Thai people since it's originally a Cantonese sauce, and even the Thai version is a derivative version of the Cantonese one.
great video... the US Rooster Sri Racha shortage has forced me to turn to other alternatives and I have found each of them delicious in their own way. Certainly, the Thai version most common in the US is Shark Brand, which is much sweeter than Huy Fong. I used to live in Thailand, so I know Thais prefer sweet stuff. The best product that Huy Fong made, was their garlic chili sauce, which is really hard to find now. Hopefully, things will get back to normal soon
In Australia we had the Thai Sriracha sauce way before the American one came over a few years ago and basically took over the market. It was less known in standard grocery stores but you could get traditional Thai Sriracha in the international food aisle. Now many people who don't know much about Asian culture just know of the American Vietnamese sauce that is sold everywhere. American capitalism and marketing is just superior - it's sort of sad.
"American" Rooster Huy Fung sriracha isn't like some corporate thing. It was created by a Vietnamese immigrant. It's still a privately owned business built from the ground up with zero marketing.
@@ThatManWasRightThereISwear The main detractor argument against the Huy Fong Sriracha is that it's more popular and Americanized. Like, if you claim that your product is superior, then try to market it better than Huy Fong. Not at all an easy task, but that's a large part of the success.
Thais know the story of SriRacha sauce and we known that we make a mistake don’t get the patent or trademark of it. We just let it go. It’s the same story as Thai jasmine rice. But now we knew …we try to protect the rest “Muay Thai “ “Khon” “songkran” etc And you know redbull also come from Thais
Okay Thai is my favourite cuisine and now I find out that my favourite energy drink is also from there. I just bought a coffee mug with redbull logo on. 😊
Actually redbull still own share with the original founder, 30% I think. It's became famous because of the Australian and Austria share holder are smart invest in extreme sports
Know what I love most about this video? Its the 21:56 when the auntie came in (and of course how you kept it there)! Just captured the life of some 50% of Thai married men in one stroke dude.
Haha! I didn't catch it while we were doing the interview, but Jaspar (the videographer) is Thai and when he sent me the translation, it was just perfect. I'd say it could be anyone's grandparents- not just Thai
My wife and I loved the episode! Well done. Her preference is the HK brand but ... your two favourite, especially the spicier one, we'd love to know the brand (and link?). Also, more importantly, where you ate, as the Butler had been there before, I'd love to pin that one in Google Maps. The Butler tsumani is coming! lol
So those are both from the old man's shop (the guy in the very beginning of the video). The name on Google Maps is Hattakamamakarn and it's in the old Rattanakosin district and only open from like 9-noon or something. Brand is called Gold Medal sriracha and I don't know if it's sold outside that shop? Re: where we ate, which place are you referring to specifically? I'll put a map link here.
@@OTRontheroad Adam, we recently returned from Bangkok. Owing to your review, we were determined to purchase the Gold Medal brand. On our second attempt the front doors were again shut. As it was before midday, I knocked. The doors opened and I was moved as Lakut stood there. A gentle, beautiful man. We purchased 4 bottles. Two of each. Thanks for the heads-up. For those interested, if the doors are closed, gently knock. Many thanks for another great episode and good luck on the anniversary episode. (Oh, and sorry Lakut didn't quite remember you when I showed a clip from your siracha episode!)
Yep. As a Thai and living in Thailand and I bought once American Sriracha sauce that I don't even know its from America. It name Sriracha and I thought it's Thai Sriracha Sauce with small plastic version. After ate it I felt like WTH it's not like Sriracha Sauce that we used to eat and the quality dropped, not delicious as usual, no spicy and more sweet. I am so disappointed and insult them and thinking they cut cost to produce it which make flavor dropped, never buy it again. Now I know it's Vietnamese sauce and imported from America. I have to choose the Thai version only.
The Name of Sriracha Sauce originally be famous in Thailand The First. It tastes differ from Chili Sauce. It came be famous before Kasem Pochana which be famous in Duck Noodle and Sriracha brand in America. We insists because we started to work at Sriracha Feedmill in 1981, which came before Kasem Pochana. At that time, my staff also pour a lot of Sriracha Sauce in Ladna ( Heavy thicken Gravy of Pork or Chicken or Seafood Noodle that also be popular food in Thailand)
Kasem Phochana was most definitely not the first, it's been served since way before they opened. We visited them for this show because they still make their own, which is rare now.
Different between David Tran Sriracha and Thai Sriracha is that Thai people don’t claim it as a Thai authentic sauce because it wasn’t since the beginning. That explain why there is no Sriracha sauce statue in town.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
I am a student in the Assumption College Sriracha (it’s a school that is really near where you filmed) and I honestly don’t know that Sriracha is a really popular sauce in other countries since I never knew that there’s Sriracha sauce in America. Edit: Also, nice video. This video is really well done.
to trace back and look for a monument/ statue of this hot sauce is like looking for a statue of Salsa in Latin America countries, or hit sauce called “Sambal” in The Nederland, Malaysia and Indonesia that are similar with Salsa also. All are just hot sauce that everyone forgot the history about it until this channel showed us how some people care about the history of some kind of hot sauce. I love it.
Great food history being told here. I am Thai and live & eat both version of this sauce. Like many other food recipe there is another origin where it’s all begin. Thank You for this great story.
I'm in Sweden. The story I had heard was that the guy making it in the US did so because he missed the chili sauces of Thailand after arriving to the US, and made something similar to it. Hearing this story it seems fairly accurate
Sriracha Panich Chili Sauce is perfect dipping sauce. It has a perfect blend of spicy, salty, sweet, and sour. The Huy Feng sauce lacks sweetness and sour so it is more suitable for cooking, not dipping.
YES! I'm a Chonburian and seeing the world calling that Huy Fong(?) Sriracha as the Sriracha is......kinda a slap in the face tbh when Sriracha area is right there in Chonburi. The real Sriracha hot sauce is a bit underrated even in Thailand. Other brands that are made in Chonburi is better than Sriracha Panich imo but it's very local, I haven't ever seen one outside of Chonburi
I'm a Thai person. I'm 55 years old. Sriracha chili sauce I've been eating since I can remember. It comes in 3 colors: red, orange and yellow. Which divides the color according to the level of spicy threat. until 2 years ago I saw sriracha chili sauce shipped from America. So I bought it. Currently, I haven't finished the bottle yet because I personally don't like it. Because it's salty and sour It's not mellow. which I think is not tasty And not suitable for my children. Harmful to the kidneys. If you study about the eating culture and food of Thailand is focusing on colorful, fragrant and mellow. and Japan. Food emphasizes art.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@jameshenrysmithif you really wanted to, you could trace it all the way to the importation of chilli peppers from S. America (circling back again to America) as remedies for fatigue and stuff. It would have been in dried form, then rehydrated and mixed into a sauce to make it palatable because dried chilli is too potent for empty stomachs. The conclusion in the video got one thing right; that it's impossible to trace chilli sauce origins because that is all our ancestors can make if you don't want to dry cure it.
Thanks to your work, you've completed a history of a food product that'd put it to one of the most well-researched and documented items on the list, right with ketchup (in all its genealogical variations). Well done!
Thailand = country. Chonburi = province in Thailand. Sriracha = a district in the province of Chonburi. Your driver Mr. Adam Maji got a lot of the stories mixed up, if not wrong. The town/district of Sriracha was a "nothing" town. It became "known" only after Laem Chabang Deep Sea Port, another small town, next to Sriracha. Actually, Sriracha was better known for its pineapple. Why Thailand never tried to "claim or fight" for the Sriracha name? Well, it's the nature of Thai people ... calm, easy going, forgiving...
I think you might have misunderstood, that's more-or-less exactly what he said. Even about the town developing heavily after the Laem Chabang port opened. And re: the last point, 1) yes, Thai people in general are wonderful and friendly- but let's not get carried away, as another poster mentioned, Thai companies did sue the pants off of an American farmer for trying to market Jasmine Rice, and 2) the sauce is Cantonese originally, as this video explains, and first sold commercially in Hong Kong.
@@OTRontheroad I've replied in the other comment that Sri Racha was not a fisherman village. It's been a city for may be hundred years. It was the logging industry center in the past once the lowland jungle spread all over the inland eastern region. Laem Chabang Port was just constructed almost 40 yrs ago. I've seen once the Laem Chabang was just a beach, no any port facility has ever started construction.
Awesome video... If you have not already, give the the Tabasco brand Sriracha a try 👍 I enjoyed the Huy Fong (Cock/Rooster) sauce quite a lot but after trying the Tabasco its just a whole new level and trying to go back the Huy Fong now just tastes like puree bell pepper/capsicum.
Since I was little in 1971 the Thai Sriracha was in my mom kitchen the Vietnam version I was first used in 1991 in Michigan and its taste differently from Thai version and the bottle were not the same the Thai version was using the glass bottle... Very nice story
Thank you for dig deep into the chilli sauce, I believe it is originally from Canton , however Cantonese already moving to south east asia since Ming dynasty to get rid of tyranny ，there is similar chilli sauce in Indonesia too, so i guess it is hard to justify which is original
sriracha is a generic term in the US, means that every brand has their own version of sriracha, that include McDonald, Taco bell, Chick-fil-A... but the reason why Huy Fong version is widely use is because they mass producing it in US in the 90 iirc
it was also used in Viet cuisine and as Viet food got more popular, so did the Huy Fong version. After all, the Huy Fong version was originally made to cater to Vietnamese tastes
The first time I ever had Sriracha was in Atlanta at the DeKalb International farmers market in '93. It was not very widely known for most of the nineties, Some Chinese restaurants in my area began to put it on the table, but not in the green top bottle, rather it would be in a little sauce container with a little spoon since they served the one that had chile seeds in it as well as garlic. Seems around 2007ish or so Sriracha skyrocketed in popularity. Great video!😁👌👍👊🤙
Great documentary! Sriracha sauce has existed in Thailand well before 1975 (the inception of Vietnamese version). My family ran a grocery in northern Thailand and had sold dozen and dozen of such sauce in the early 70s. I still use Sriracha today and the 'extremely hot' version is my favorite.
Sri(Si) Racha is THAI word not Vietnamese . The original one belong to THAI not just Vietnamese immigrant who claim the word because of greedy. There is NO word " Sri(Si) Racha " in Vietnam language.We don't mind if you may change you sauce name to Vietnamese name.
Wow, what a great tale, so many twists and bends! Great work from you with, as you said, some significant luck in learning the many connections. Thank you.
I live in Malaysia and have never had the panich. But I have tasted the rooster sriracha and I thought it tasted terrible. I thought this can't be the world-famous Thai chili sauce. Now I know it's only "famous" because it is American. I'm going to find that panich sauce.
A couple of pins by request:
Gold Medal Sriracha - goo.gl/maps/shWfyR67rAKDBEwK9
and the kuay teow khua gai noodle shop where we finish: goo.gl/maps/kijAnn8pNjRNuKNU7
Chili sauce was fairly common in South Vietnam (like in other S.E. Asia countries) prior to David Tran's escape out of Vietnam; it just wasn't as famous as he made it to be. According to one video documentary in Vietnamese, Mr David Tran recounted that, while serving in the South's army before '75, he first learned the recipe of the sauce from a local lady in a town where the troops stationed. When the war ended in '75, he came back home and started the business making the sauce and already made a lot of money from it. I remember of eating the sauce way before it became famous with the name Sriracha; it was an unknown brand in various Vietnamese Pho restaurants in the Bay Area back then in early '80s but the taste was already very identifiable. I think he opted the name Sriracha when he expanded the business at least partly because there was already a Thai sauce named Sriracha being sold in Asian markets in Southern Cal at the time. I don't recall him mentioning passing thru Thai's Si Racha town at any time in the documentary. At least Sriracha is easier to say than Tương Ớt if he had to label it in Vietnamese.
A bit of irony is, while Pho restaurants made his sauce popular initially, pure Pho enthusiasts would disavow any use of any sauce, hot or not. The best Pho broth would not need any Hoisin sauce or Sriracha at all; they would be used if the broth served by the restaurant was not very good -- which is often the case with most of the Pho places, especially in the early days of the Vietnamese food scene in California. Consistency has always been a big problem with producing the best Pho broth.
Of course, Thai restaurants by Thai owned only use sauce sriracha produced in Thailand because the taste of Thai food will be greatly distorted if using sauce sriracha produced from other countries.
to make it more confusing to another level, we have the other traditional sriracha sauce shop called ‘Hat-ta-kam-ma-karn’ and you can get it only at old town bangkok (maps.app.goo.gl/4VcuAusPDvWugeY2A) … oh, you went to the right place!
and the reason thailand can’t claim the name ‘sriracha’ sauce, it’s only because thai IP law not allow you to register any productions or goods after the name of any real place in thailand - which is ‘sriracha’ (it’s quite irony, right?)
so any entrepreneurs couldn’t register sriracha sauce in international level and overall history of ‘sriracha sauce’ was as you know.
I'm Thai and l love this episode, we lost the name of this sauce which is very sad. So I'm glad that you tell the world about the truth.
thank you!
I don’t begrudge the California company its success - it’s high quality and people seem to like it. (It’s not my favorite.) But yeah, it would have been better if they’d chosen a different name!
@@tookitogo agree, we cannot claim what we did not make it a success in the States. However, I have tried both, as my native tounge, objectively, I still Love the Sriraja Panich (Thai) Vesion😊
@@MattMJM08 I need to try it! I’m going to see what the local Thai and Chinese shops carry.
Live in Thailand nothing compares to the original I’m from nyc originally
The real SriRacha sauce is made in Thailand, from an area called Sri Racha….about 90 KM southeast of Bangkok. I was eating this sauce since I was 4 years old, in 1972.
That's what this video is about, you're right
The real Sriracha is the friends we made along the way
Yes
...yap but U.S. market it better.
Fun fact: there's no such thing as ethnic Chinese or ethnic Vietnamese or ethnic Japanese, or ethnic Korea, or ethnic Thai...😂
Growing up in Thailand, my parents sold the Sriracha Panich hot sauce by the case, where it was made not far from their store. I always knew that the Rooster brand hot sauce is not the same sauce I had growing up. The original sriracha sauce is sweeter-more rounded flavor you could say. My local Walmart has been selling the Panich brand. Another great video with lots of research.
I don’t like that very salty taste of sriracha. I look forward to Panich.
Sriracha Panich is also my favorite Sriracha sauce
What a wonderful memory. Thank you for sharing that. Cheers from Florida United States.
When I first come to the US, I saw the Rooster Sriracha. I was excited to see that it has made its way into the US but then quickly disappointed because it doesn't taste the same. For a while, I just use it until I found there's Sriracha Panich here as well. Sriracha Panich is always my OG and go-to Sriracha sauce. I love my ground pork omelette (Kai jaew moo sub) and it's not complete without Sriracha Panich.
I'm in Louisiana and we are famous for our hot sauce too.
I first tried Sriracha Panich a couple of years ago and it's the only Sriracha I eat now. It really does go great with everything!
Finally I found the most accurate history of Sriracha sauce. You did an incredibly great research. I grew up in Sriracha. Still remember the former location of Sriracha Panich store just in front of Sriracha fresh market (near the clock tower).
As a Thai, I think the reason why the city isn't celebrating the sauce like you said is because we're pretty much unaware of US Sriracha's fame up until a few years ago - and even then Thai people consider Huy Fong's taste to be so different that, even with the borrowed name, it's not the same sauce.
A little too vinegary for my taste, I like Flying goose Sriracha
Thai's not celebrating because the sauce is not typcial Thai hot sauce...it's Chinese hot sauce been making chili garlic sauce for centuries, and Hong Kong company Lee Kum key have chili garlic sauce in their sauce line up for decades alteady... the crazy thing the Thai's used the hot sauce and bottle it under Sriracha, and allow of a sudden chili garlic sauce is from Thai?
@@Vinh616 Not typical? how? It's the most common form of hot sauce in Thailand.
@thastayapongsak4422 lmao so what it's "common" in Thailand, it doesn't make origin on the sauce from there.... have you been to China? Where this sauce is made at home... my uncle, aunt made their own hot sauce at home and they learned from there parents.... chili garlic sauce is NOTHING new... it's new to foreigners doesn't mean it's new to the Chinese people....SMH...
ไม่ได้เถียงว่าใครทำ แต่เขามาตั้งชื่อแบบเดียวกันคือ"ซอสศรีราชา"ทำไมไม่ตั้งชื่ออื่นไปก็สิ้นเรื่องมาเอาแบรนด์เรามาใช้เพื่ออะไร
This channel is criminally underrated
Cheers and thanks.
super high quality and well research documentary
As a native to Chonburi province (Sriracha is a part of it), I grew up eating everything with Sriracha sauce including shumai, turnip paste or even fried rice. It was so popular in our family that other dipping sacues were virtually unknown to us.
American corporations are using xanthan gum as a thickener. The pathogenic bacteria's 💩
"Xanthan gum really doesn't sound that appetizing: The food additive is excreted by a strain of bacteria, Xanthomonas campestris, that is also responsible for the black slime that forms on broccoli and cauliflower when you leave them in the fridge too long."
💔💔💔
@@KellyKelly-qd7my You'd be horrified if you found out where alcohol and vinegar come from.
@@releasethebogus8581 From pathogenic bacteria?
@@KellyKelly-qd7my Nothing wrong with Xanthan gum. Lots of things are made from things that sound or are 'bad'.
Literally anything fermented has bacteria in it. @@KellyKelly-qd7my
No matter what happen to Sriracha source. The true still the fact that Sriracha was originated in Thailand.
Yes the town sriracha originated in thailand but not the sauce u idiot
No it originated in China.
@@RandomUserX99 In China not have Sriracha and the chilli sauce from China doesn't taste the same. Don't forget that the story is focusing on Sriracha sauce. The point is, Mr. David, he probably came up with our own recipe. But why not use his own name (Vietnamese), or Chinese name. why use the name of Thailand? Because they know that names from Thailand can be sold? and inspired by Thailand.
@@THAILANDSPACE Did you even watch this video, SMFH. The sauce is a copy of a Chinese sauce, and the Thai version taste the same as the original version. It's the US version that tastes different.
@@RandomUserX99 Have you ever eaten Chinese Chili Sauce and Sriracha Chili Sauce and compared them? You should try it first. In Thailand, there are many brands of chili sauce. It also doesn't taste the same. But now we're talking about sriracha chili sauce.
I love people like you who are extremely enthusiastic about wildly specific and obscure topics like this.
As a Hongkonger with a Thai-Chinese wife, this video made us very proud of our intertwined heritage.
A sincere thank you, you do the justice long due to this famous sauce!
Cheers and thanks! I can't wait to get back to HK. Been more than a year- I desperately miss proper charsiu and roast goose.
I was born, rise and now still live in Si Racha. The best Sriracha OG sauce that locals will recommend to you is the "Koh Loi" brand, the one with two chilies on a blue background label.
Did you watch the video? Is that the one that we purchased in Si Racha town? I believe it is- I still have a bottle of it at home and it's delicious.
@@OTRontheroad It's the one you holding at 6:23
@@山川みさみさ 24:15
Local here too. I have fond memories going to เกาะลอย as a kid.
I live in thailand and this is probable the most in depth video about the history of Sri Racha
I’m really impressed by your work. You definitely deserve more attention.
Thank you so much!
This was by far the best example of investigative food journalism I have watched in a long, long time. Kudos!
Exactly! I just wanted to write this comments. One of the best food doc, showing how complicated origins might be. I'm impressed how deep you went that rabbit hole. Now only question left is where it came from in 19th century. As a european i knew the story about the rooster one, but i'm surprised how everyone on the way back claims the sauce as theirs.
No matter where the origin of the sauce itself could be, Sri-racha is still the only one speific place in the world and the world knows it now. Thanks for your dedication persuing Sriracha sauce history. 👍🤟
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
When you mentioned "chili sauce with pickled garlic and vinegar" everything instantly connected in my head, that's the Cantonese sauce I knew and love!
Chili, garlic, salt and vinegar is the golden quartet, a flavor profile that tune your appetite straight to the eleven, just think about kimchi and Tabasco.
Wildly underrated. This is a really cool documentary style video. One piece of constructive criticism is that at points in your commentary your mic pops.
Yep- we’re doing the best we can on the ultimate shoestring budget. I did get a pop filter though, which we’ve used in the last couple videos (I don’t remember which one we started using it for- maybe Khlong Toei). It should be a pretty clear difference
The one and only for Thai fried omelets,
everything else is just not it compares to Sriracha.
it turns any plain omelets into a 10/10 breakfast.
Actually, in Thailand we did not just call it "Sri Racha Sauce" but "Sri Racha Chili Sauce" (ซอสพริกศรีราชา - sauce prik Sri Racha) which refer to a recipe originating "Sri Racha Panich Brand" I don't know about other hot sauce or chili sauce out there that claim their "Sri Racha Sauce" is authentic but I believe that authentic "Sri Racha Sauce" is named after the store called "Sri Racha Panich" (Panich means Trade, Business or Commerce) not a Sri Racha town but the brand name. Just like many homemade versions of "Nutella" they might call their a "Nutella" too.
What I'm going to say is that "Sri Racha" is not a type of sauce. But it's the brand of the aforementioned chili sauce. which may have other similar recipe that older than this one that were cooked at home or sold widly at that time but no brand is as famous and popular as Sri Racha Panich.
That’s what I thought. It’s just a kind of chili sauce, which sour and sweet but not too spicy, but the most famous one accidentally called Sriracha. However, there are some people who just called it “Sri racha sauce” like me and my friends.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Chili sauce is eaten all over the world. There are regional differences and styles. This particular sauce has its origins in Sri Racha, Thailand. It in turn had its influence from Cantonese cooking, which the Chinese diaspora brought to Thailand when they migrated there. The owner of Hong Fuy Foods was a Vietnamese refugee who temporarily stayed in Sri Racha on his way to the US. He had it and liked it so replicated its flavors to produced the world renown rooster brand Sri Racha sauce. He did not say he invented it, but even named the sauce from town where he got the sauce from. Great story. It doesnt matter who invented it, but the Vietnamese refugee gave it to the rest of the world and paid his respects to the town of Sri Racha where he first had it.
That sums it up nicely. Appreciate your opinion on it.
Sriracha is a Thai brand of a chinese hot sauce, he should not copy the existing brand and make it as his own brand. In 1949, the.Thai family first created that hot sauce, and named it, Sriracha before.Mr.Tran did.
@@lla1739 got your years and facts wrong, always easier if you watch the video before commenting
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi.
@@jameshenrysmith no such thing as Chinese Kimchi lol
In 2022 there was a jalapeno crop failure due to drought conditions. This caused Huy Fong Foods to pause production of Sriracha for a time. As soon as news of this got out, people here in Canada started buying and hoarding Sriracha. I remember buying the ONLY bottle on a grocery store shelf, and feeling the relief that only an addict can understand. I love pretty much all variations of this sauce. Without it, life is just bland.
That was a lie, he actually had a disagreement with his chili supplier …. Then he had to find another one.. I guess his life is filled with lies.
Imagine how I feel when my favorite hot sauce (Crazy Gringa Ghost sauce) stopped being made because the lady retired and I didn't find out until it was impossible to find a single bottle. Nothing even comes close to it. Never got the chance to stock up.
@@chiclett Tran the owner of Huy Foods, formed a side company to bring other suppliers, essentially getting rid of Underwood Farms, and tried to Poach the right hand man of Underwood Farms for the new Company Huy foods formed.
I heard that Underwood demanded a share of Huy Fong as they had a verbal promise of partnership and Underwood tried to take ownership of part of the company. In retaliation, Huy Fong looked for new suppliers. @@chiclett
Tran whole life is a lie. He tried to trademark Sri Racha in the 80s but fail. Then he used underhand tactic along with their Vietnamese Asian Grocery Mafia buddies. You can ask the elder at most asian grocery they will tell you the same story. Those gaew mafia control what can be put on the shelf or not.
Now the dispute with Underwood farm become more well known.... hopefully, more people will be willing to speak against them.
Yes as a child I lived next door to the man who poured his heart and soul into hand grinding chillies to make the original Sriratcha Thai chilli sauce. I remembered hating it so much because I remembered that it my eyes and nose use to burn from the snell permeated from his house. I felt so sad when the Sriracha sauce name no longer use by Thais as he had never trademarked it.
This is really the original of Siracha sauce that most of the world do not know.
The sauce is quite different...SMH the only reason yall think its the same sauce because of they use the name "sriracha".
@@Vinh616Yes. And he took the name of Sriracha sauce to a patent in the US to claim and eliminate the original sauce manufacturer from competing with his product in the US.
This origin story makes so much sense. Great sleuthing. I will look for Sri Racha Panich next time I go to the store.
Thank you! Yeah this was one where we honestly had no idea what we'd find. There's actually even another layer to the story that we've found since completing this video- working on taping that one soon as a follow-up.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Cheers. The report is very well researched. I am Thai born in 1957 and Sriracha sauce has been with me since I can remember. I also lived in the US and I am happy for the success of the Rooster Sriracha. The name Sriracha as a sauce identifies the taste of the sauce with slight variations of course. There are younger brands that appeal to eaters today. But that should not be an issue. I like Kosol brand from the town of Sriracha which you included in the video for the beautiful chili fragrance as well as its moderate hotness. In Thai, the name is pronounced "See-Rah-Cha" . The letter 'r' in Sri is silent. But my American friends tend to pronounce "Shree" the way they say Sri Lanka.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@jameshenrysmith since the Sri Racha shortage, I have been trying some versions of gochujang, a Korean style of hot sauce used as the base for many dishes. It has a bit of miso in it , I believe
@@keithklickstein7102 i don't think there is a sri racha shortage
Sri Racha WAS a resort town. Several of my friends, all born and raised in Bangkok, have fond memories of summering in Sri Racha. I grew up in the rural north and so never vacationed in Sri Racha, but the Sriraja Panich sauce was a staple of my childhood and I still love it.
You need to be on food channel or history . This is some amazing documentary
Thank you!
Thank you for disclosing the true story. When I was in the UK, I was shock that our chili sauce (the rooster band ones) were not made in Thailand (instead the Vietnam). I really hope this video would spread out the true story of our Sri Racha sauce.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
The most common Sriracha in the UK isn't Huy Fong its Thai Dragon which advertises themselves as Thai, though I have no idea if they actually do have any thai connections. I've never seen the Rooster stuff here.
Did you even watch the video? The sauce is of Chinese origin, and Huy Fong is also of Chinese ancestry lmao
I love sriracha and was excited to visit Si Racha a few years ago to discover the original stuff... as you might guess I was underwhelmed, but thankfully you have persisted to uncover much of the history! This was great
You don't love Sri Racha Sauce, you like being overwhelmed with obnoxious, unsubtle americanisms.
Thank you for creating this story! It's time for the world to know that the original is from Thailand. ❤
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Did you even watch the video? It says that the original is from China...
I didn't realize Sriracha was based on a cantonese sauce. Now that I think about it, it really does look like the sauce you get at the fancy cantonese banquet halls. However, the taste is very different. I find sriracha to be way too sweet and yet the spiciness is also very harsh. The cantonese sauce i think tastes a bit fermented and i just think it tastes really good. The spice level may sting depending on the restaurant but it's worth it for the flavour.
Texture and taste similar to "sambel" javanese (indonesia) cuisine. Javanese love sweet and spicy food
This content goes DEEP! I love it. It's also kinda funny how this kind of stuff works sometimes because this is by all means a Chinese sauce in origin, but the name that made it famous is from a small town in Thailand where the people immigrated to instead of where it came from. It's just fascinating.
Thanks for taking the time to watch and comment!
Fascinating. Really seminal, and great detective work! Can't believe you were able to piece all this together. Fortune smiles on you!
There is a slight translation error @7:24. Jig-Cho the the lady shop owner mentions is worcestershire sauce, not vinegar.
I'm glad someone finally made a video about this. I used to argue with my Viet friends in the US that the Sriracha sauce was in fact invented in Thailand.
Great channel! And this is probably unexpected, I used to watch Steph and Chinese Cooking Demystified but had somehow forgot the name of the channel and YT stopped recommending them in my feed. I’m glad you guys are friends and through this episode, I found their channel again. Now I’m subscribed to both channels.
Wow. I am so impressed with the amount of work you have put on this documentary. Top notch. I really enjoy this type of content.
Thank you! Hope you enjoy the rest of our channel too.
This is also the kind of chilli that is eaten in Hainanese chicken rice except it is not sweet. Chilli sauce is usually made at home as an enhencer to the food. This chilli sauce can come in versions that is created for certain types of dish. The sweet version is particularly prefered by the cantonese and Teochews.
Love the content you're putting out guys ! So insightful and well thought out with great soundbites from the locals. Kudos guys !
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
As you know, Sriracha is name of urban district in East of Thailand (near Pattaya). That's reason why this sauce is original from Thailand. I ate this sauce more than 44 years and when I grow up, I knew oh! why USA-Vietnam use this our local name "Sriracha" as their sauce. We ate this sauce with simple dish long time ago. Chinese and many countries use their original chili sauce, but Sriracha is Thai district and Thai sauce name.
As a Thai, I always have a local Sriraja bottle at home all the time. Thank you for making this story to be more known!
We don’t need to know whether you’re a Thai or not. Quite absurd to see tons of comments of Thai people commenting on videos that they’re “Thai” when nobody asked.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@plum89 Because we are proud of our country like everyone else
@@plum89 no one ask you to read lol
Original Sriracha chili sauce is a old brand of Thailand. Best taste of Sriracha sauce in the world ❤ thanks for telling the truth of the real story 🇹🇭
This video is very well made. It's like a craft. Congrats to the creator! I'm very sure the channel will be very well noticed soon. Pairing the sauce with Dim Sum reminds me so much of when I went to Indonesia. They also have their version of chili sauce that's very unique and goes so well with everything! I really wish the channel goes even further to explore the chili sauce in other parts of the region like Indonesia, Malaysia and even in Singapore.
100%. I actually know more about Indonesian food than Thai- by far- or at least I did before moving to thailand, as I used to cook in Indonesia and have spent a lot of years on-and-off in sumatra. All three places you referenced are definitely on our list.
@@OTRontheroad Wow! Looking forward!
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
This is a cool documentary - finding it on UA-cam app was a nightmare as there are so many videos that pretend to know the history of the sauce but really they are just regurgitating Huy Fung story. Well done! It looks like you landed lucky, but I imagine there was a little more research and knowledge. So, other than restaurant scene, there was little to shoot in Sri Ratcha? The taxi driver was another find, he’s a gem.
Ha- I'll pass that along to Adam (the driver)...and yeah actually I'm planning to post a supplemental video tomorrow from the last stop in this one (the noodle shop)...will run the mostly-unedited taste test of all 11 of them, in large part to give more screen time to Adam. And really appreciate the kind words, thanks for taking the time.
@@OTRontheroad just one minuscule thing - panich is said “panit”
@@recom273 Yeah I'm pretty brutal with my spoken Thai. Noted. Also I forgot to respond to the first point also about where we went in Si Racha- no, there were several other stops, but nothing that made the final cut of the video. Most of the "noted" places in town seem catered towards tourists, and other places we stopped didn't fit into the edit without pushing this to like an hour long video
@@OTRontheroad it’s ok .. no one would notice - long story .. I was seeing a girl, i thought her name was ‘nush’, but it was ‘nut’ .. I only found out until after, felt like a right dick.
OK .. so next time some one posts on Reddit about making a pilgrimage to Sri Ratcha - better to send them to China town.
Thanks for such careful and detailed story of Sriracha sources. I learned quite a bit from your video. Related to the story, we have been going back to the Sriracha town for the past few years. We just love the town so much.
To be honest I prefer Thai sriracha than the other one, the test are totally different. I’ve living in Australia right now and it hard to find the Thai sriracha. It’s go very well with Thai omelet with rice and some deep-fried food.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Well if you eat Thai food, then of course Thai sriracha fits better, but it may not be good for Chinese food or Vietnamese food.
It's so beautiful how food spread through out the world. I would definitely try grandpa's Sriracha.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Years ago when I knew Sriracha sauce was patented by Vietnamese American tycoon I fell out of chair laughing. But yes that is the way business works. I still prefer Sriracha sauce of Sriracha town. It goes so well with soft-shell crab in fried garlic.
The name isn't patented the recipe is.
It was not patented because everyone can use Sirancha on the label.
@@lostboy8084 Vietnamese has nothing to do with Sriracha
@@ohreallyandthen189 Vietnamese modified their recipe to go well with their traditional food, Phở, and they knew the sauce only as Sriracha so they kept calling it sriracha. David Tran changed the less vinegary vietnamese Phở version when he came to the United States because thai chilis were not available in abundance but Jalapeno peppers were.
Let's just accept that food and culture can evolve through time and not all be so stubborn about it.
@@QuockaFlocka It doesn't change what I'm saying.
Such a great documentary. Very in depth of intricated chinese - thai - vietnamese cultures.
I would like to give you more than 3 thumbs up if I have.
Cheers!🎉🎉
I'm glad I've finally found this video. We moved to Bahrain island when I was young, they had a slim bottle of a really lovely chilli/garlic sauce with a rooster on the label. I was only about six at the time but really loved it, when we moved on again I lost the name. There were two kinds, one with a white/green label and one with a whire/red label but I never really found them again until I came across sriracha sauce in a Vietnames restaurant in Australia. Thirty plus years later the flavour brought back every memory from back then. I *thinkl* Johnsons or something may have been on the label...
I am Thai living in the US. I used to buy Sriracha, vietnamese version since I could not find the Thai version here. But I found one now and the taste is alot better, no kidding.
Whats its call
เป็นสารคดีที่ดี จากผู้ชมชาวไทย ซอสศรีราชา เป็นของคู่ครัวคนไทยมายาวนานตั้งแต่ฉันเกิด
is a good documentary From the Thai audience, Sriracha sauce has been a staple in Thai cuisine since I was born.
I am Thai studying in the US. I wanted to use a chilli sauce (Sriracha) like in my country for my omelette. Found out that they have Sriracha sauce (Plastic bottle) exactly like in the video. It tastes so different from what I used to have. I thought I got scammed Lol, then I found out this video. Thanks for information :)
ผมว่าคนที่เอาชิ้อ ศรีราชาไปใช้ควรต้องมีความรับผิดชอบ ไม่ใช่มาอ้างว่าตนทำประโยชนฺ์โดยช่วยเผยแพร่ชื่อ ถ้าไม่ต้องการให้สินค่าของตัวเองขายดีเพราะหลอกลูกค้าได้ ทำไมไม่เอาชื่ออื่นๆมีเป็นล้านๆชิ่้ือนะครับ
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Walmart sells Panich brand Sriracha sauce!
@@bucknasty69Wow, fascinating.
Superb! Last time I was in Thailand, I brought home a few bottles of Three Mountains Siracha. Is that still around? I’d love to see you do a collab with Gary Butler btw. This is a great channel 🌶
Thanks for the comment. And yeah, three mountains is still a big brand here....I think it's made by the same company (Thai Theparos) that makes Sriracha Panich but I need to double check that
And yeah, I like Gary's stuff, he does a really nice job with some actual "authentic" food content here. Would be good to meet up at some point
@OTR I think you confuse with the Golden Mountain. Three mountains is from a different maker (Bangkok Sauce). It was very similar to "Shark" before rebranding and was popular in Phra Pradaeng Area (happen to be my hometown lol).
@@kaizerkoala ah that's the second time I mixed up Golden Mountain with Three Mountains. Probably not the last time either
Very interesting. I learned a lot. I'm heading to the Asian market to see if I can find some different brands to compare. I'm from Falls Church, VA. Cheers to a fellow Virginian!
Great video and quite a bit of new info for me, I make my own hot sauce based on the Sri Racha recipes but I'm still working on perfecting it, but, I've read a lot of different articles about the origin. One thing you missed is the original name for the sauce by the grandfather was "Three Mountains". Some have suggested this alludes to 3 people being involved but I think he had a different meaning. In one of the articles interviewing some of his relatives, they mentioned he was trying to capture and balance 3 of the 5 flavors of Thai cuisine in one bottle so he didn't have to have so many bottles on the table for each meal. The 5 flavors are Hot(spicy), Sour, Sweet, Salty, and Savory(creamy). Sweet and Salty are easy to add in the cooking process which would be salt or fish sauce for the salty part and sugar, honey, or oyster sauce for the sweet part. Then all he needed was one bottle to perfectly balance his meal. I think when he finally perfected it he called it Three Mountains. Three for the 3 flavors and mountain which is the translation of their Chinese family name. Anyway, that's my two cents. Thanks for a great video. Anyone that knows more details please share.
This channel’s content quality is top tier.
Nice documentary. Sriracha sauce will always conjure up the Huy Fong bottle for me. It put the sauce on the map. The orange chili sauce they put on the oyster omelets in Taiwan, where Chiang Kai Shek ended up, will just be chili garlic sauce.
I love that theirs a new substitute for the well known Sriracha sauce we all love in this Sriracha shortage!
Yeah- we didn't have time (without making this a crazy long video) to cover the Sriracha shortage, but that's crazy as well
I was so confused in the beginning and thought this must be chinese food demistified, because Adam has a very similar way of speaking and I was smiling when he mentions them and met with Steph.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Funny of you
@jameshenrysmith does that have anything to do with this comment? You've replied the same thing on almost every comment here.
The lady at 8 minutes made me happy. Her pride reminds me of when my Thai aunt explains why she will never buy a ready-made boullion. Why? Because while it might be a lot of work it's just tastier. I like Huy Fong sauce, it's got a great taste flavour. But as a Thai person I do have some issues with their use of the Sri Racha name. Not so much a big issue, just a little thing. Thing is really, mr Tran was, as I understood, overseas chinese and so were the creators of the thai Sri Racha sauce (and indeed my auntie above). At a certain point the modern national borders just become silly when we're talking about Tei-Chiew or any other chinese ethnicitys culinary culture. As long as it's tasty I'm all for it.
Because I am Thai and tasty food is far too important to argue over. Great video as always.
I just learnt that the sauce recipe of Sriracha could be originally from Cantonese and it really makes sense because the history of real Thai food didn't really relate to this chili sauce, and nothing was served with the sauce back in the day. I just realized that most food that are served with chili sauce are chinese related, even the omelette too. Thanks for researching and making this video.
The Portuguese bought chilli to Asia
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@testicool013 Birds bought chilli to Portugal. Thus, Thanks the bird.😆
let try Sriracha panich Chilli Sauce. You will see What is real Chilli sauce. i am 47 years old Thai- Chinese . we ate Sriracha panich chilli sauce since we were a child. no another Chilli sauce could compare with it. unless you love a copy ones.
Like many other Thais I imagine, I initially felt resentful that an American is making a sauce called Sriracha but has no significant link to the town or the originally named sauce. There is no doubt however that David Tran's story is inspiring, and no denying that it was he who made the name Sriracha sauce a household name in America and famous worldwide.
I first tasted Huy Fung sriracha sauce a few years ago. I liked it, it's very nice, but I still prefer the locally made brands, which is a staple in most Thai households. At over 5 times the price of local brands, I don't keep the American sauce in the house, but I'm not mad at it.
Now of course many Thai brands are mimicking American Sriracha, putting their sauces in bottles identical to the American brand except for the logo and text. There are also global multinational brands like Heinz, which I haven't tried and probably won't bother with.
Actually, since David Tran is Chinese, he has closer ties to the sauce than Thai people since it's originally a Cantonese sauce, and even the Thai version is a derivative version of the Cantonese one.
great video... the US Rooster Sri Racha shortage has forced me to turn to other alternatives and I have found each of them delicious in their own way. Certainly, the Thai version most common in the US is Shark Brand, which is much sweeter than Huy Fong. I used to live in Thailand, so I know Thais prefer sweet stuff. The best product that Huy Fong made, was their garlic chili sauce, which is really hard to find now. Hopefully, things will get back to normal soon
In Australia we had the Thai Sriracha sauce way before the American one came over a few years ago and basically took over the market. It was less known in standard grocery stores but you could get traditional Thai Sriracha in the international food aisle. Now many people who don't know much about Asian culture just know of the American Vietnamese sauce that is sold everywhere. American capitalism and marketing is just superior - it's sort of sad.
name please
I would actually like to see one Localised to Australia. (Like how Aus Tomato Sauce is very different to American and British Ketchup)
"American" Rooster Huy Fung sriracha isn't like some corporate thing. It was created by a Vietnamese immigrant. It's still a privately owned business built from the ground up with zero marketing.
@@ThatManWasRightThereISwear The main detractor argument against the Huy Fong Sriracha is that it's more popular and Americanized. Like, if you claim that your product is superior, then try to market it better than Huy Fong. Not at all an easy task, but that's a large part of the success.
@@sampleentry5253 The Original Chili Sauce is the Mosta American thing..........From the Aztecs of Mexico since thousands of years ago.
Thais know the story of SriRacha sauce and we known that we make a mistake don’t get the patent or trademark of it. We just let it go. It’s the same story as Thai jasmine rice.
But now we knew …we try to protect the rest “Muay Thai “ “Khon” “songkran” etc
And you know redbull also come from Thais
Okay Thai is my favourite cuisine and now I find out that my favourite energy drink is also from there. I just bought a coffee mug with redbull logo on. 😊
Actually redbull still own share with the original founder, 30% I think. It's became famous because of the Australian and Austria share holder are smart invest in extreme sports
@@kanokwanevers2347 Thai 51% Austrian 49%
Know what I love most about this video? Its the 21:56 when the auntie came in (and of course how you kept it there)! Just captured the life of some 50% of Thai married men in one stroke dude.
Haha! I didn't catch it while we were doing the interview, but Jaspar (the videographer) is Thai and when he sent me the translation, it was just perfect. I'd say it could be anyone's grandparents- not just Thai
This is too accurate 😂
My wife and I loved the episode! Well done. Her preference is the HK brand but ... your two favourite, especially the spicier one, we'd love to know the brand (and link?). Also, more importantly, where you ate, as the Butler had been there before, I'd love to pin that one in Google Maps. The Butler tsumani is coming! lol
So those are both from the old man's shop (the guy in the very beginning of the video). The name on Google Maps is Hattakamamakarn and it's in the old Rattanakosin district and only open from like 9-noon or something. Brand is called Gold Medal sriracha and I don't know if it's sold outside that shop? Re: where we ate, which place are you referring to specifically? I'll put a map link here.
@@OTRontheroad Adam, we recently returned from Bangkok. Owing to your review, we were determined to purchase the Gold Medal brand. On our second attempt the front doors were again shut. As it was before midday, I knocked. The doors opened and I was moved as Lakut stood there. A gentle, beautiful man. We purchased 4 bottles. Two of each. Thanks for the heads-up. For those interested, if the doors are closed, gently knock. Many thanks for another great episode and good luck on the anniversary episode. (Oh, and sorry Lakut didn't quite remember you when I showed a clip from your siracha episode!)
Yep. As a Thai and living in Thailand and I bought once American Sriracha sauce that I don't even know its from America. It name Sriracha and I thought it's Thai Sriracha Sauce with small plastic version. After ate it I felt like WTH it's not like Sriracha Sauce that we used to eat and the quality dropped, not delicious as usual, no spicy and more sweet. I am so disappointed and insult them and thinking they cut cost to produce it which make flavor dropped, never buy it again. Now I know it's Vietnamese sauce and imported from America. I have to choose the Thai version only.
What a great video!
Only thing i would nitpick is "viscous" means thick, not thin/watery.
The Name of Sriracha Sauce originally be famous in Thailand The First. It tastes differ from Chili Sauce. It came be famous before Kasem Pochana which be famous in Duck Noodle and Sriracha brand in America. We insists because we started to work at Sriracha Feedmill in 1981, which came before Kasem Pochana. At that time, my staff also pour a lot of Sriracha Sauce in Ladna ( Heavy thicken Gravy of Pork or Chicken or Seafood Noodle that also be popular food in Thailand)
Kasem Phochana was most definitely not the first, it's been served since way before they opened. We visited them for this show because they still make their own, which is rare now.
Different between David Tran Sriracha and Thai Sriracha is that Thai people don’t claim it as a Thai authentic sauce because it wasn’t since the beginning. That explain why there is no Sriracha sauce statue in town.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
Yeah but they named the sauce after a town in Thailand so that sounds like claiming it to me
I am a student in the Assumption College Sriracha (it’s a school that is really near where you filmed) and I honestly don’t know that Sriracha is a really popular sauce in other countries since I never knew that there’s Sriracha sauce in America.
Edit: Also, nice video. This video is really well done.
Thanks for the comment! Yes, Si Racha town is very famous all over the world now because of this sauce.
I dont care about how popular "Sriracha" is. but I do like your content that share this fact in a good way.
to trace back and look for a monument/ statue of this hot sauce is like looking for a statue of Salsa in Latin America countries, or hit sauce called “Sambal” in The Nederland, Malaysia and Indonesia that are similar with Salsa also. All are just hot sauce that everyone forgot the history about it until this channel showed us how some people care about the history of some kind of hot sauce. I love it.
Sri = prosper, blessing
Racha = King
HMQ Rama V once stayed here for health reason.
Good more information.
Wow, that’s real journalism! Great and thorough research. Thank you. Five chilis to you... 🌶🌶🌶🌶🌶
Your videos make me appreciate being Thai so much more, and you deserve way more views!
ขอให้ได้ล้านวิวนะค้าบ 🙏
Great food history being told here. I am Thai and live & eat both version of this sauce. Like many other food recipe there is another origin where it’s all begin.
Thank You for this great story.
I'm in Sweden. The story I had heard was that the guy making it in the US did so because he missed the chili sauces of Thailand after arriving to the US, and made something similar to it. Hearing this story it seems fairly accurate
Sriracha Panich Chili Sauce is perfect dipping sauce. It has a perfect blend of spicy, salty, sweet, and sour. The Huy Feng sauce lacks sweetness and sour so it is more suitable for cooking, not dipping.
Very well researched! Interesting to note that David Tran is of Teochew descent as well
YES! I'm a Chonburian and seeing the world calling that Huy Fong(?) Sriracha as the Sriracha is......kinda a slap in the face tbh when Sriracha area is right there in Chonburi. The real Sriracha hot sauce is a bit underrated even in Thailand. Other brands that are made in Chonburi is better than Sriracha Panich imo but it's very local, I haven't ever seen one outside of Chonburi
It’s from gungzhao
I'm a Thai person. I'm 55 years old. Sriracha chili sauce I've been eating since I can remember. It comes in 3 colors: red, orange and yellow. Which divides the color according to the level of spicy threat. until 2 years ago I saw sriracha chili sauce shipped from America. So I bought it. Currently, I haven't finished the bottle yet because I personally don't like it. Because it's salty and sour It's not mellow. which I think is not tasty And not suitable for my children. Harmful to the kidneys.
If you study about the eating culture and food of Thailand is focusing on colorful, fragrant and mellow. and Japan. Food emphasizes art.
The video traced sriracha sauce to China, which suggests the sauce is related to Korean and Chinese kimchi, which is made with red pepper and onion sauce on seafood and vegetables.
@@jameshenrysmithif you really wanted to, you could trace it all the way to the importation of chilli peppers from S. America (circling back again to America) as remedies for fatigue and stuff. It would have been in dried form, then rehydrated and mixed into a sauce to make it palatable because dried chilli is too potent for empty stomachs. The conclusion in the video got one thing right; that it's impossible to trace chilli sauce origins because that is all our ancestors can make if you don't want to dry cure it.
Thanks to your work, you've completed a history of a food product that'd put it to one of the most well-researched and documented items on the list, right with ketchup (in all its genealogical variations). Well done!
Thailand = country. Chonburi = province in Thailand. Sriracha = a district in the province of Chonburi. Your driver Mr. Adam Maji got a lot of the stories mixed up, if not wrong. The town/district of Sriracha was a "nothing" town. It became "known" only after Laem Chabang Deep Sea Port, another small town, next to Sriracha. Actually, Sriracha was better known for its pineapple. Why Thailand never tried to "claim or fight" for the Sriracha name? Well, it's the nature of Thai people ... calm, easy going, forgiving...
I think you might have misunderstood, that's more-or-less exactly what he said. Even about the town developing heavily after the Laem Chabang port opened. And re: the last point, 1) yes, Thai people in general are wonderful and friendly- but let's not get carried away, as another poster mentioned, Thai companies did sue the pants off of an American farmer for trying to market Jasmine Rice, and 2) the sauce is Cantonese originally, as this video explains, and first sold commercially in Hong Kong.
@@OTRontheroad I've replied in the other comment that Sri Racha was not a fisherman village. It's been a city for may be hundred years. It was the logging industry center in the past once the lowland jungle spread all over the inland eastern region. Laem Chabang Port was just constructed almost 40 yrs ago. I've seen once the Laem Chabang was just a beach, no any port facility has ever started construction.
it’s because of thai IP law…
In my own opinion, the authentic Sriracha Sauce is the brand Koh Loi; the one that you got from Nai Boon (fired noodle) restaurant in Sriracha.
จำได้ว่าซอสศรีราชามีทุกบ้านเพราะเราจะใส่คู่กับไข่เจียว อาหารนอกบ้านได้แก่ หอยทอด ข้าวผัดปูและอาหารทะเลต่างๆ(ปู ปลาหมึก กุ้ง)
Awesome video... If you have not already, give the the Tabasco brand Sriracha a try 👍 I enjoyed the Huy Fong (Cock/Rooster) sauce quite a lot but after trying the Tabasco its just a whole new level and trying to go back the Huy Fong now just tastes like puree bell pepper/capsicum.
I've heard it's good, will have to find it and give it a go
Since I was little in 1971 the Thai Sriracha was in my mom kitchen the Vietnam version I was first used in 1991 in Michigan and its taste differently from Thai version and the bottle were not the same the Thai version was using the glass bottle... Very nice story
Best documentary on Sriracha sauce so far.
Thank you for dig deep into the chilli sauce, I believe it is originally from Canton , however Cantonese already moving to south east asia since Ming dynasty to get rid of tyranny ，there is similar chilli sauce in Indonesia too, so i guess it is hard to justify which is original
Your opinion is very wrong. Don't talk about history that you don't really know. because it will cause misunderstanding
Which chili sauce in Indonesia is that? Is it the tall glass bottle that use in "Mie Ayam"?
I'm truely curious
sriracha is a generic term in the US, means that every brand has their own version of sriracha, that include McDonald, Taco bell, Chick-fil-A...
but the reason why Huy Fong version is widely use is because they mass producing it in US in the 90 iirc
it was also used in Viet cuisine and as Viet food got more popular, so did the Huy Fong version. After all, the Huy Fong version was originally made to cater to Vietnamese tastes
My local store was out of the HFF brand. I picked up Tabasco's brand and was pleasantly surprised by it. I like it.
The first time I ever had Sriracha was in Atlanta at the DeKalb International farmers market in '93. It was not very widely known for most of the nineties, Some Chinese restaurants in my area began to put it on the table, but not in the green top bottle, rather it would be in a little sauce container with a little spoon since they served the one that had chile seeds in it as well as garlic. Seems around 2007ish or so Sriracha skyrocketed in popularity.
Great video!😁👌👍👊🤙
Great documentary!
Sriracha sauce has existed in Thailand well before 1975 (the inception of Vietnamese version). My family ran a grocery in northern Thailand and had sold dozen and dozen of such sauce in the early 70s. I still use Sriracha today and the 'extremely hot' version is my favorite.
I recently tried Sriracha Panich with my Korean style lettuce wraps. It taste way better than the Rooster sauce version.
Sri(Si) Racha is THAI word not Vietnamese .
The original one belong to THAI not just Vietnamese immigrant who claim the word because of greedy.
There is NO word " Sri(Si) Racha " in Vietnam language.We don't mind if you may change you sauce name to Vietnamese name.
Thanks for showcasing my hometown's pride and joy! I can see my childhood home at 5:06 😮
Wow, what a great tale, so many twists and bends! Great work from you with, as you said, some significant luck in learning the many connections. Thank you.
I live in Malaysia and have never had the panich. But I have tasted the rooster sriracha and I thought it tasted terrible. I thought this can't be the world-famous Thai chili sauce. Now I know it's only "famous" because it is American. I'm going to find that panich sauce.