Five Things You Didn’t Know About Siracha Hot Sauce
As I like to call it, the sauce that makes anything better.
Literally every piece of food that I eat in my house is drenched in Siracha sauce, and let’s just say I go through that big bottle in about two week’s time. Yes, I know I have a problem and I am probably destroying my stomach lining, but It’s to good not to pass up on.
Well I stumbled onto an interview with the creator of Siracha, David Tran and I thought with how much I eat Siracha I knew everything about it.
Why the rooster?
According to a New York Times article, Tran chose the rooster as the sauce’s logo because it is his astrological sign in the Chinese zodiac.
Why is it so good?
A question that would no doubt flatter Tran, who, according to Quartz, loves reading fan mail. The answer, according to the company’s official site, is a bit of letdown, though: High quality ingredients.
How do you pronounce it?
It’s pronounced, SIR-rotch-ah, according to Thrillist. The term is a generic one (like ketchup or mustard), named for the Vietnamese town where it was supposedly created. Huy Fong, by the way, was the name of the ship that Tran came to the U.S. on.