WinnieTheKhwai Posted August 5, 2012 Share Posted August 5, 2012 (edited) Does anyone know if there is a shop that has it, specifically the Rooster Brand (Huy Fong) ? I looked at Rim Ping and they didn't have it. I got another one, made in Thailand though clearly intended for export. I like it, and it's *really* hot, but I now need to know how it compares to the real thing, pictured below. Edited August 5, 2012 by WinnieTheKhwai Link to comment Share on other sites More sharing options...
mcgriffith Posted August 5, 2012 Share Posted August 5, 2012 Huy Fong is the best sriracha sauce- ironically made made by a Vietnamese-American in So. Cal. Their sambal oelek sauce (Indonesian chili paste) is to die for. Of course the Thais are a bit huffy about the use of this name...but they neglected to patent or trademark. I haven't seen it here, Winnie. I just use the old standby 3 Mountains. The Thai sauce (no doubt the most authentic) has like many Thai condiments too much sugar to my taste. 2 Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted August 5, 2012 Author Share Posted August 5, 2012 (edited) Not sure if you could call the typical Thai one authentic; unsurprisingly it's not very widely used other than with fried egg dishes or the fried battered mussels thing. In Vietnam, their variety (on which the Rooster Brand one is based) seems more widely used, also in noodle soups. And then in the US it's now really a thing, with people putting it on just about anything. (Classic: http://theoatmeal.com/comics/sriracha ) Edited August 5, 2012 by WinnieTheKhwai 1 Link to comment Share on other sites More sharing options...
elektrified Posted August 5, 2012 Share Posted August 5, 2012 (edited) Huy Fong is the best sriracha sauce- ironically made made by a Vietnamese-American in So. Cal. Their sambal oelek sauce (Indonesian chili paste) is to die for. Of course the Thais are a bit huffy about the use of this name...but they neglected to patent or trademark. I haven't seen it here, Winnie. I just use the old standby 3 Mountains. The Thai sauce (no doubt the most authentic) has like many Thai condiments too much sugar to my taste. Yup, I'm originally from S. California. Know the brand well. My fridge was always stocked with both the Huy Fong chili sauce and the sambal oelek sauce. Both very popular in California. My parents always had them too. I wish I could find them here. The last time I had any, I found one small bottle of the Huy Fong sambal paste at Carrefour in Murcia, Spain in about 2004. That was the last bottle and they never stocked it again. Edited August 5, 2012 by elektrified Link to comment Share on other sites More sharing options...
hellodolly Posted August 5, 2012 Share Posted August 5, 2012 Not familiar with the name.Is it just a chili sauce as it says on the bottle or is there other ingredients in it. I guess what I am trying to say is are you looking for a specific chili sauce? Link to comment Share on other sites More sharing options...
mcgriffith Posted August 5, 2012 Share Posted August 5, 2012 Not sure if you could call the typical Thai one authentic; unsurprisingly it's not very widely used other than with fried egg dishes or the fried battered mussels thing. In Vietnam, their variety (on which the Rooster Brand one is based) seems more widely used, also in noodle soups. And then in the US it's now really a thing, with people putting it on just about anything. (Classic: http://theoatmeal.com/comics/sriracha ) I knew when I saw Mexican-Americans in CA starting to put it on much of their food about 15 yrs ago, that the guy had hit a gold mine with his product. It's so popular, there is counterfeiting going on: http://articles.latimes.com/2005/apr/18/business/fi-golden18 1 Link to comment Share on other sites More sharing options...
KRS1 Posted August 5, 2012 Share Posted August 5, 2012 Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy. Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted August 5, 2012 Author Share Posted August 5, 2012 Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy. I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough. 1 Link to comment Share on other sites More sharing options...
KRS1 Posted August 5, 2012 Share Posted August 5, 2012 Huy Fong isnt the original Sriracha, you've all been fooled by that vietnamese guy. I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough. Thats because what you think is typical isn't actually the real stuff.The real stuff has a chalky liquid consistency. The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha Link to comment Share on other sites More sharing options...
junglechef Posted August 6, 2012 Share Posted August 6, 2012 Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one. Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted August 6, 2012 Author Share Posted August 6, 2012 I bought 863 Sriracha and it's really nice and super spicy. It's also more red than orange, no MSG or other additives. I'd still like to know how 863 compares to Rooster Sauce, I would think Rooster Sauce has got to be a little less spicy? Link to comment Share on other sites More sharing options...
FarmerJoe Posted August 6, 2012 Share Posted August 6, 2012 Hi Winnie, I'm in Denver right now and I'll be back in C.M. at the end of the month and bringing back some of that Sriracha Sauce for my own kitchen. If you like, I can probably fit in a bottle or two for you and meet up somewhere in town, You can p.m. me if your interested. Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted August 6, 2012 Author Share Posted August 6, 2012 Interested!! Will PM. Link to comment Share on other sites More sharing options...
hellodolly Posted August 6, 2012 Share Posted August 6, 2012 Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one. In tops today at the airport I saw some that said Mountain Brand Link to comment Share on other sites More sharing options...
Sticky Rice Balls Posted August 6, 2012 Share Posted August 6, 2012 Not sure if you could call the typical Thai one authentic; unsurprisingly it's not very widely used other than with fried egg dishes or the fried battered mussels thing. In Vietnam, their variety (on which the Rooster Brand one is based) seems more widely used, also in noodle soups. And then in the US it's now really a thing, with people putting it on just about anything. (Classic: http://theoatmeal.com/comics/sriracha ) thought we carried that heavenly creation at sh*tping when i worked there...but noticed whenever i used up all the good mayo or etc..it would take them weeks to reorder it..i told them to simply change suppliers or hell, id just order it from amazon..but we both know how business works and the thainess of things so it was a constant state of frustrated inc working there..so..amazon???btw the oatmeal rules as well one of my favs too..good rainy day site..all hail king sriracha-he is lord Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted August 10, 2012 Author Share Posted August 10, 2012 I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough. Thats because what you think is typical isn't actually the real stuff.The real stuff has a chalky liquid consistency. The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label) Link to comment Share on other sites More sharing options...
Semper Posted August 11, 2012 Share Posted August 11, 2012 I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough. Thats because what you think is typical isn't actually the real stuff.The real stuff has a chalky liquid consistency. The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label) Do you drink that with a straw? Link to comment Share on other sites More sharing options...
junglechef Posted August 11, 2012 Share Posted August 11, 2012 The Rooster is not hot like 863 but I remember was great but now my taste buds have been Thaied maybe I would have a bit diff. opimion, I believe the Sriracha is named after Sri Racha in Chonburi where it originated Link to comment Share on other sites More sharing options...
KRS1 Posted August 11, 2012 Share Posted August 11, 2012 I don't like typical Thai Sriracha. It's pretty nasty stuff, kind of a sweet-ish orange goo that isn't even spicy enough. Thats because what you think is typical isn't actually the real stuff.The real stuff has a chalky liquid consistency. The stuff that people think is Sriracha (orange goo) is actually called 'sauce prik'...not sriracha I'm going to have to disagree.. Looking at the label of your typical Orange-Goo bottle, it does say 'Sriracha' on it. (Like in the below label) its funny to see the evolution of sriracha, as a kid it wasnt the same, now its some thick sweet goo.anyway, it may say sriracha but its not the original sriracha. Link to comment Share on other sites More sharing options...
drnkurmlkshk Posted August 12, 2012 Share Posted August 12, 2012 (edited) I got some from the Bayon market in Phnom Penh, Cambodia last time I was there - fair price and plenty of bottles. Unfortunately I foolishly took it carry on... made it through the Cambodia check point but lost it in Bangkok. That market also has huy fong chili paste (which is also awesome). I'm going back this month and I'll be buying a lot of this stuff! Edited August 12, 2012 by drnkurmlkshk Link to comment Share on other sites More sharing options...
terminatorchiangmai Posted August 20, 2012 Share Posted August 20, 2012 Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one. In tops today at the airport I saw some that said Mountain Brand Always had a bottle of or two in my fridge in America (originally turned on to it at a Pho shop) and here I use 3 Mts., they also have a yellow "strong" version and 863 brand is another good but more spicy one. In tops today at the airport I saw some that said Mountain Brand Tops at Kad San Keaw has the 3 mountains brand. Tried the yellow one (hot) and its nice , mostly i like it more spicey. Link to comment Share on other sites More sharing options...
Somtamnication Posted August 20, 2012 Share Posted August 20, 2012 I saw their yellow and red bottles at Tops. But not the American version. Link to comment Share on other sites More sharing options...
meand Posted May 3, 2013 Share Posted May 3, 2013 (edited) I found this blog and have been wanting to find a few Thai sriracha sauces. I too long for the California version I have tried one Thai sauce so far, it is ok. http://www.vietworldkitchen.com/blog/2009/07/sriracha-chile-hot-sauce-taste-off.html Edited May 3, 2013 by meand Link to comment Share on other sites More sharing options...
junglechef Posted May 4, 2013 Share Posted May 4, 2013 Real nice work with the follow up 11 mnts later! Now let's see if we can find the Shark Brand here, or the Dbl. Rooster, and share the info. I'm on it! Link to comment Share on other sites More sharing options...
Mestizo Posted May 4, 2013 Share Posted May 4, 2013 I have a brand new bottle of the American Rooster Sauce sitting in my kitchen. Just brought it over (and an additional one for a friend in Bangkok), last month. I wonder if I should put the bottle up for auction to the highest bidder? -Mestizo 1 Link to comment Share on other sites More sharing options...
Popular Post wjmark Posted May 4, 2013 Popular Post Share Posted May 4, 2013 I too find sriracha too sweet and insipid. The Rooster one is certainly less sweet, but I still find it cloying. Back home when I was doing festival catering I used to buy the 3-liter jars of Rooster Sambel Oelek, and Tong Ot Toi, but not the sriracha... But last year, in a Cambodian restaurant, this bottle of sriracha was sitting on the table. I didn't hate it - certainly better than the usual sweet ones. It is from Thailand. I too bring chili sauces to Thailand. My favourite is Kun Yick Wah Kee. It is the standard chili sauce served with dim-sum in Hong Kong and N. America... A little sour, quite hot, and has some yam in it. I carry it under my seat in case I am near a dim sum place. The other chilies I bring are chipotle in adobo - smoked jalepenos in tomato sauce - smoky and hot , and Valentina's pequin pepper sauce. 3 Link to comment Share on other sites More sharing options...
ARISTIDE Posted May 4, 2013 Share Posted May 4, 2013 Will try to find Huy Fong Foods, American Sriracha Sauce DIX Chipotle sauce made in Thailand is REALLY good! Link to comment Share on other sites More sharing options...
junglechef Posted May 4, 2013 Share Posted May 4, 2013 How about we do our own taste off/potluck with each person bringing a different bottle of hot sauce and a dish of food 1 Link to comment Share on other sites More sharing options...
ARISTIDE Posted May 4, 2013 Share Posted May 4, 2013 I know my BBQ baked beans with bacon and the Chipotle sauce is a killer, so... To safe y'all time it's easier to just let me be the winner. How about we do our own taste off/potluck with each person bringing a different bottle of hot sauce and a dish of food 1 Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted May 4, 2013 Author Share Posted May 4, 2013 What beans do you use? Canned? Or dried, and then soaked & cooked? Link to comment Share on other sites More sharing options...
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