Oooo! I think I’ll try that on the rotisserie this weekend!:happy dance:
I like phở đặc biệt, and I spice it up with Sriracha. I use the hoisin to dip the meatballs in. I’ve thought of adding the hoisin to the soup, but I didn’t want to ‘mess it up’. I really should give it a try, lest my ‘adventurous eater cred’ come into question.
I usually just eat the soup as it comes, but dip the meatballs or other meat in hoisin & sriracha mixed up.
OK, I did the Hoisin and Sriracha thing on chicken thighs last night, sort of. I used sambal oelek instead which to my mind tastes a little like chunky rooster sauce. I marinated 4 chicken thighs in a mixture of 2 tsp/ 10 ml of sambal oelek and 5 tbsp/60 ml of hoisin for 90 minutes in the fridge. I then broiled them at 400 F for 20 minutes in the oven as we were getting a ton of snow/frozen rain and it was just too nasty to BBQ outside. Served it up with steamed broccoli and cheese sauce and potato scallion bread and buter with a nice Fainting Bock beer.
Result? Fan-fucking tastic! I am going to do a beerbutt chicken and use this as a basting sauce when the weather cooperates. I am calling this dish Dope Chicken!
The Sriracha sauce made in the US seems to come from a Vietnamese company. It tastes nothing like the sauce in Thailand.
Hit Fong’s sriracha sauce (rooster sauce) is made in America from chilis grown in a specific region of California by a Vietnamese immigrant who came up with the recipe himself to recreate something he enjoyed in Vietnam with pho. It’s an entirely Vietnamese-American product and really has no connection to Thailand.
And apparently the production volume is entirely dependent on the output of those specific chili farms in that region. He refuses to use chilis that he cannot vouch for himself. That creates a degree of scarcity for the product and a cap on the company’s revenues.
I don’t know exactly what he was enjoying in Vietnam, but there’s a good chance it came from Thailand, which originated the sauce and exports it throughout the region.
That’s really too tenuous to call Huy Fong’s sriracha sauce a Thai food.
We consider sushi a Japanese food, even though it was based on something that was originally Chinese.
That’s not quite the same thing. And it’s just funny to come to America and see what is known far and wide in Southeast Asia as a Thai sauce taste so odd and be pronounced so strangely. (The name is a district in Thailand’s Chonburi province.)
There’s not really anything odd about that. “Ketchup” (if I recall correctly) is from a Malayan word meaning “fish sauce.” It’s nothing like the sweet tomato sauce that we are familiar with.
“Curry” as used in Thai cuisine (a dish using certain combinations of flavors) is quite different than what it means in India (any saucy or stew-like dish).
That’s all ancient history though including sushi (which Wikipedia says came originally from Southeast Asia). With Sriracha sauce, the real stuff is still a major product not only in Thailand but also Southeast Asia, a region that has twice the population of the US, while in the US this Hoy Fong stuff has been popular for, what, a decade or so?
A thing has to begin at sometime. What difference does it make whether it happened 10 years ago or 100 years ago? It’s the same phenomenon.
I asked my partner, who is Vietnamese, if David Tran’s Vietnamese-American version of sriracha tastes different to him than what he ate growing up in Vietnam in the 60s and 70s. He said that what they ate in Vietnam was a bit more vinegary, less sweet, less garlicky, and a bit hotter. He also recalled that they made it locally back then. Nowadays, they’re probably importing it.
I’m not a hot sauce person, being more of a horseradish Yankee, but I do like sriracha.
I can tell you we’ve about had it with this Vietnamese crap, which is exactly that, crap, tasting nothing like the real stuff. The wife is going to bring back a bunch of the real stuff with her next year when she goes to Thailand to collect data for some research she’s working on. We’ve given this fake stuff a good chance, but really, it’s just awful.
Well, I’m certainly shattered.
I love sriracha, especially with eggs. I also have Cholula and some Frank’s on hand. Somehow I ended up with half a bottle of Texas Pete hot sauce at the end of the last fishing trip, and I use that sometimes.
I am off to order me some Yellowbirds. I trust my friend silenus’s recommendations implicitly.
Silenus: did you ever get hold of some of the Mancini Tangy Peppers & Sauce?
Over the past 2-3 years it has been a key ingredient in a go-to dish that has saved me a lot of money and body fat. I eat this stuff with chicken thighs and butter almost every week. I make about 5 lbs for dinner and have leftovers for lunches.
This year’s reccomendation: Gringo Bandito Hot Sauce. Not the hottest sauce around, but a sort of sweetish but not very heat that goes well on just about anything. It isn’t the workhorses Secret Aardvark or Yellowbird are, but if you see a bottle somewhere (good luck!) grab it. You won’t be disappointed.
I probably shouldn’t have voted. I don’t like anything that’s hot. My children mock me.
Thanks! All hot sauce recommendations are appreciated! I did stock up on all three Yellowbirds and now the green one has been get a lot of table use.