I discovered Huy Fong in a little neighborhood Thai restaurant around twenty-five years ago. I saw a waitress eating something that wasn’t on the menu (it was kai jeow), and asked if I could have that. When it arrived, my waitress also brought me a bottle of Huy Fong, saying simply “this is good with that.” Not too long after I saw it on the shelf in an Asian market. It’s been in my fridge ever since. It’s my favorite all-around hot sauce, and has replaced Franks and Tabasco on seafood. I even use it on home made tacos. Having New Englanders taste test Sriracha is like having Thai people taste test clam chowder ;-)
@Tonya Patrick I didn't even know kikkoman made a sriracha, the only other brand I've ever seen/noticed was tabasco which I have no desire to try because I hate all of the other tabasco sauces. But, I will at least try the kikkoman and see how it is, especially if it's spicier.
I'll buy the Huy Fong for the same reasons. I've been buying it for a couple of decades now, I first saw it on the table at a Vietnamese restaurant in Chicago in the 90's and immediately loved it.
@@StoicStimulation They never trademarked the rooster. If they did, they never defended it. There are multiple different brands using the exact same rooster labeling.
sriracha is a ready-to-use hot sauce but gochujang is a chili paste. it's made from pounded dried Korean chillies mixed with rice flour and other ingredients and then fermented. it's essential for making a whole host of Korean dishes, including kimchi, "fire chicken" (buldak) and tteokbokki. it mixes well with ketchup and mayo. mix it with doenjang (Korea's version of miso) and sesame oil and a couple other ingredients, and you get ssamjang, a dipping sauce served with grilled meat.
I'm on board for a gochujang taste comparison, but sriracha would not belong in there any more than Frank's Red Hot or Tabasco sauce would. Different cuisines from different cultures and different cultures. It would be like comparing Worcestershire with Red Boat fish sauce.
@@barcham yeah agree with this. I think the reason America’s Test Kitchen hasn’t done this yet / probably won’t is bc they’re culturally / culinarily savvy enough to know a cooking ingredient from Korea and an American condiment born from a Vietnamese refugee are two completely different things.
We lived in Thailand when we were introduced to Sriracha sauce. The origins go back much further than 1930s as mentioned in the video. The sauce's name comes from a village in Thailand of the same name, though pronounced differently from the American brand. We used the sauce on just about everything Thai, but my favorite was dried squid or cuttlefish roasted over charcoal on the street carts.
I was just thinking that. We called it rooster sauce for years and then one day someone called it siracha. I was like- what's siracha. You mean rooster sauce? I'll never forget. Now siracha is everywhere, though I still prefer calling it rooster sauce.
I was a rooster fan since he was selling it in local shops in LA area. But they switched pepper suppliers and I can taste the difference. These days I buy Underwood Ranch which the sauce made by the original chilli supplier
when anyone around here says sriracha (aka rooster sauce) we are all talking about huy fong. I don't know anyone that eats anything else or ever would.
I think the key will be consistency from year to year. Huy Fong gets their peppers locally and can pretty much guarantee that their product will be consistent. I don't know if other manufacturers will be able to match that.
The actual Sriracha sauces, ones made in Thailand specifically from a coastal province of Cholburi, is smooth and watery with milder spice and more flavors. Those and Vietnamese ones are made for different proposes though. The Thai ones work more like cocktail sauce and are great for seafood and fried egg dishes. The Vietnamese ones work more like ketchup which is great for American food like hot dog and pizza.
@@thomasyarnall999 Various types of hot sauces have been made all over the world for generations. Variations of a similar hot sauce may have been created in the village by that name in Thailand before Huy Fong and it may or may not have even been called "Sriracha" Sauce but the sauce that everyone worldwide knows and accepts as Sriracha Sauce was created by Huy Fong and David Tran. Given that previous hot sauces had varying tastes and were variations of a local hot sauce and not an established condiment with an accepted formula and taste like Huy Fong, I think it's fair to consider Huy Fong the original of what we consider today as Sriracha Sauce.
Me too. However, it was hard to find sometimes or required a trip just to get some. It wasn’t a staple but considered more of a treat for me when I did get some.
When I discovered "Sriracha" I was SO happy! I love hot food but regular Tabasco-type sauces were just to vinegary for me. Sriracha gives me the heat without the overpowering vinegar taste... I love it!
You did not mention lee kum kee brand has no chemical preservatives as in huy fong and the lee kumkee brand is great for seafood cocktail sauce because of the anchovies
I bought Sriracha for the first time several months ago and I'm glad I just happened to buy the winner! Mix a dash of it into some plain Greek yogurt and you get an awesome sauce or sandwich spread 😁
Nope. I’ve tried others , Rooster was my first love and still is. I’ll tell an interesting story of how I discovered Rooster sauce. Back in the 80s I attended an event and a vendor was selling these huge Vietnamese spring rolls and as a condiment they had the rooster sauce at the table I tried it and loved it after that I tracked it down and it has been a staple in my house ever since (even my kids love it) Years later I befriended Tai who as a kid immigrated to the US after the fall of Vietnam and his dad started a food stand and they sold the big Vietnamese spring rolls. After comparing notes I found out that that was his father’s food stand and he was working there when I discovered the rooster sauce. Small world. Sad note, Tai was a kind and generous man and passed last year at a to young age.
Amazing and heartwarming story of how food can bring us together. I’m sorry to hear about Tai passing away at such a young age. I hope you you shared a good friendship.
I've tried a few others . . . but . . . always go back to Huy Fong. Whatever you're making or eating if you think " . . . hmmm what does this need? ? ?" HF Sriracha is ALWAYS the answer. And I mean almost ANYTHING. I think the thing I use it in most is scrambled eggs . . . I put a healthy squirt in the eggs b4 I scramble them. Gives them that secret yumminess.
Isn't KikkuoMon Japanese? I buy the original all the time. It's cheap, tastes good and one bottle lasts a long, long time. And did I mention it's economical?
3 mountain brand is the best. It's the original Sri racha province recipe made in Sriracha from peppers grown in Sriracha. It's green or yellow not red. You can find it at ethnic asian stores. Rooster brand guy tried to patent the name and steal it forever but Sriracha stopped him because you can't patent a city name with an unofficial recipe.
There's also the Shark Brand Sriracha as well which as a kid I use to love so when I can't find me some Huy Fong I go for the Shark Brand instead. Not sure if they still had those but those were always my second choice right behind Huy Fong.
I discovered sriracha (Huy fong) in the mall probably 13 years ago eating chicken teriyaki and rice.. and Ive loved it every since then... I really like when I get a really hot bottle.
Love the Kikoman. I use it to make spicy cole slaw. Great flavor and texture/thickness. The problem is that it has become difficult to find in my area. Note...my other half loves Sriracha hot sauce and he says the Trader Joe's version is better than the original. 🤷♀️
Will stick with the rooster for adding to stir fry dishes & ramen, Tobasco for other stuff like spicy drinks or to pep things to my taste when Sriracha isn’t hot enough. It would be interesting to see tests of other sauces & pastes like hoisin, soy, sesame or Korean pastes.
I should try Huy Fong again. The one I really like is the Shark Brand Sriracha. It's not as spicy as HF and is sweeter but it's so good I could just take swigs of it from the big bottle.
I just bought a bottle of Hoy Fong from ebay, I had it shipped from New York to Indiana, total cost $15 Dollars, yes I have my Beloved Sriracha to enjoy again.
i'd have to recommend the sky valley, i love the original but i cant eat it because it contains sulfites. sky valley is very close and is garlicky and spicy and has no sulfites and is gluten free for those who need those options.
Live in ohio and its the Best just bought another today 😊 Tabasco is so yummy. What i cant nowhere is Sambai i love that stuff it disappeared here and never made it back😢
As I commented elsewhere, a person may have created "a" chili sauce and been from the village in Thailand with that name. But if they didn't label it and market it as "Sriracha Sauce", then it's not the original sriracha sauce that is generally accepted worldwide today.
Gotta say I was let down by the Kikkoman brand. Went out and bought it after watching this video. Huy Fongs taste so much brighter and better than it. I didn't really notice an increase in heat. I wish they were all hotter. One thing I've noticed about is that it goes bad quickly and taste better the fresher it is.
@@user-lz6dm5lk9y It will lasts months even years. It doesn't really go bad but I notice the flavor lessens even after a few months. It's super cheap though, so it's worth a shot.
I've heard the company that used to provide Huy Fong with their peppers was going to bring out their own brand but I've never seen anything else about that.
Huy Fong has been impossible to find here in NYC lately. My last bottle is almost empty. There are many other brands, but I've gotten used to the Huy Fong. I suppose I'll have to get the Lee Kum Kee.
First off, since after this video, the limited supplies of the Huy Fong Foods brand of Sriracha became hard to come by, I have to start searching for alternatives since no bottle can be found anywhere from Walmart to the local Asian specialty stores that always have them. I will give the Kikkoman brand a try. On another note, anchovies were a main ingredient in the original sriracha sauce and ketchup. Yes, ketchup originated in Asia. Some sources said ketchup came from China.
Год назад+1
What originated from China is fermented fish sauce that doesn't taste anything like modern tomato ketchup. American horticulturist James Mease created the first known recipe for tomato ketchup in 1812. Second, Huy Fong Siracha was hard to find even before this video due to their difficulty obtaining chili peppers.
@ Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. Yes, Huy Fong Food struggled with its chili supplies since it separated from its long-time supplier Underwood Ranch in California.
You should try the underwood ranch brand with the dragon on the bottle. The original growers of the peppers for huy fong before the they sued huy fong over bad treatment of their workers, and won.
Huy Fong hasnt been really any good since they lost their original pepper supplier. Completely different taste now. The Texas Pete srirachacha and yellowbird blue agave sriracha are my favs now.
the only sriracha i've tried other than Huy Fong that i thought was any good was Crying Tiger, which is a Thai brand, but is nearly impossible to find. the first time i found it was at a .99 Only store in West LA. might have to give Kikkoman a go the next time i'm out of Huy Fong.
Sounds kind of like the Sriracha sauce I found at the Dollar Tree called Leaping Leopard. It's really good. Just a dollar. I also have the "rooster" original on hand always.
Huy Fong and NOTHING else for ROOSTER SRIRACHA, EVER. And I watched that soy sauce video… Kikkoman for brewed soy sauce and NOTHING else, ever. Step away. Thank you.
2 years later, I think it would be a good idea for ATK to revisit the world of Sriracha sauce. Specifically, that of Huy Fong and what has happened to them as they changed their flavor. They screwed over their source of hot peppers and lost a $29M lawsuit. It was the result of the great "What Happened to the Siracha sauce" on the store shelves? It's a rich story and I think ATK needs to research it. For me, I no longer buy Huy Fong's for no other reason than how they treated the California farm that provided the red peppers for the Huy Fong sauce. It is a great story and part of West Coast culinary history. Please check it out.
@@user-lz6dm5lk9y I now buy Underwood Farms. Organic, non-GMO, and it is the farm that originally provided the red jalapenos to Huy Fong. And a bonus, they grow their own tomatoes which we buy, and home can for our own use.
I love Texas Pete's, but not as a typical sriracha. It's got a good smokiness to it, so I use it differently. I keep both bottles around when I can find Texas Pete's.
When Huy Fong hit a snaffu and wasnt found on shelves for a while I tried kikkoman and tobasco brand sriracha's and didn't really care for either. They focus too much on the spice and not enough on the garlic element that Huy Fong is known for. When Huy Fong came back, although the recipe has changed a bit from the original, it is still the best sriracha sauce and I'm glad its back.
my uncle joe gave us a bottle in the late 80/s90s. Been an addict ever since. Try the weak knees brand with gochujang. it’s wildly different but amazing. it is NOT rooster sauce. It’s deep and .... almost chewing tobaccoey in its intensity.
Correction, Mexican salsas picante (including Tapatio and Valentina) took over the salsa market here in the U.S. since the 90's when they outsold ketchup. And Sriracha tastes mostly like vinegar with some chemical-like flavor not resembling jalapeno chili, which supposedly is its main ingredient.
Would be more interesting if they included a more traditional version of Sriracha sauce from Thailand, see if people preferred that vs the Vietnamese American version Huy Fong.
I just realized my current bottle is not the rooster - it is Suree brand from Thailand. Now I remember buying it because it was so much cheaper (US imports are expensive). Suree is not as thick as the rooster, but I think has a nicer flavor. 😎
Great vid. I wish Trader Joe's Sriracha had been included. Not quite the heat of Huy Fong but an awesome garlic taste that IMHO slight beats the flavor of Huy Fong. Will have to give the Kikkoman a try. Thanks!
Wow, interesting, never tried that brand. Huy Fong was always my go to until I tried the Tabasco brand. The Tabasco is thicker, less sweet, and less garlic while the level of heat is very tasty without being overpowering.
Ah, I was wondering what kind of Sriracha sauce they were comparing. Just the Huy Fong version and its copycats. No one ever talks about the Thai versions, which are the original (Sriracha is a province in Thailand), and have a different flavour profile. Not that Huy Fong is bad, in fact I think it's excellent, but it's a different flavour and has slightly different uses, so it's not a 1-1 substitute.
Here in the Philippines every store sells Lee Kum Kee sauces, since they are from Hong Kong (semi-local). It is always one of my last choices. Even their oyster sauce is odd... But the rooster sauce is so expensive here! I buy it, but as a US import, we pay almost double. Life is tough in paradise ha ha 😎
for some reason only the rooster sauce gives me the runs. I can eat habaneros and tabasco all day long but the rooster has something in it that doesn't agree.
I am happy to buy soy sauce from Kikkoman. They are a big brand, but that Kikkoman soy sauce is tasty. At any time, I have it available at my place. Sriracha? Huy Fong and Huy Fong only.
It's too bad Shark Brand 'Sriracha Chili Sauce' (from Thailand, but available in specialty stores) wasn't included. Another taste test placed this sauce at the top of nine other sriracha sauces. 'Kikkoman Sriracha Hot Chili Sauce' and 'Huy Fong Sriracha Hot Chili Sauce' came in second and third places. Shark Brand 'Sriracha Chili Sauce' is available in 'Medium' and 'Strong' varieties. Some others prefer the original sriracha sauce: 'Sriraja Panich' that dates back to the 1930s, but is still available. The above taste test put it near the middle of the ratings.
@@kissthering One sriracha fan made a mini-documentary about the sauce and a subsequent video where he taste-tested 11 sauces (but not Shark). His favorite was 'GOLD MEDAL SRIRACHA (STRONG) (Bangkok)' made with Birds Eye Chilis, vinegar, sugar, salt, garlic and dating back to 1932. They also make MILD version made with Heaven Facing Chilis, vinegar, sugar, salt, garlic. They said the heat level was similar, but the chilis had a slightly different flavor. It is sold at Hattakamamakarn. I hope you can source those two videos, plus 'Gold Medal Sriracha (Strong)'.
Been having original Sriracha in thailand for years before coming to the states. The rooster brand is a good substitute because it's so hard to find the original brand from Thailand 😂😂😂
That has to be a great job if you can find work, oboe instructor. Not sure of the pecking order when Mr. Kimball was dismissed but Frank is THE man at ATK.
I discovered sriracha when I was in college in Los Angeles. The campus was just a few miles from the Huy Fong bottling plant. Still my favorite.
I remember when the gold line extension opened, Hoy Fong was giving out Sriracha ice cream. It was terrible, but still a lot of fun!
I think if you read what they did to the farmer you would change your mind. The owner is horrid and dishonest.
I discovered Huy Fong in a little neighborhood Thai restaurant around twenty-five years ago. I saw a waitress eating something that wasn’t on the menu (it was kai jeow), and asked if I could have that. When it arrived, my waitress also brought me a bottle of Huy Fong, saying simply “this is good with that.” Not too long after I saw it on the shelf in an Asian market. It’s been in my fridge ever since. It’s my favorite all-around hot sauce, and has replaced Franks and Tabasco on seafood. I even use it on home made tacos.
Having New Englanders taste test Sriracha is like having Thai people taste test clam chowder ;-)
I'll stick with Huy Fong because I like the owner's story, his ethics, and his product. It's one of the rare things I buy where I can say that.
@Tonya Patrick I didn't even know kikkoman made a sriracha, the only other brand I've ever seen/noticed was tabasco which I have no desire to try because I hate all of the other tabasco sauces.
But, I will at least try the kikkoman and see how it is, especially if it's spicier.
I'll buy the Huy Fong for the same reasons. I've been buying it for a couple of decades now, I first saw it on the table at a Vietnamese restaurant in Chicago in the 90's and immediately loved it.
Beautiful. And even if you find another "better" sauce, your taste buds may stay with the original if you feel that way. Good for you.
@@doggfite KIkkoman has some cred too since they brew their soy sauce vs quick processing it.
@@David_T I actually can't stand their soy sauce haha but I won't hold that against them
I don't even know the brand name, I just know the one with the rooster on it is the best
They never trademarked the rooster so there's actually tons of different brands with essentially the exact same label.
Huy Fong Foods
@@infin1ty850 They trademarked the rooster not the sriracha name
@@StoicStimulation They never trademarked the rooster. If they did, they never defended it. There are multiple different brands using the exact same rooster labeling.
@@infin1ty850 odd... ive never seen another rooster brand and I shop for this stuff often. Must be a regional thing.
Didn’t even know there were more than one brand. I always buy the rooster
I’d feel guilty buying another brand..
There aren’t any other brands that matter.
It's the best one. I tried the Kikkoman. Not even close.
It's the OG.
@@vinstinct there’s good alternatives, but that one sucks bad lol
Please do a taste test with Gochujang! Would also love for a Dan segment on the difference between gochujang & sriracha.
sriracha is a ready-to-use hot sauce but gochujang is a chili paste. it's made from pounded dried Korean chillies mixed with rice flour and other ingredients and then fermented. it's essential for making a whole host of Korean dishes, including kimchi, "fire chicken" (buldak) and tteokbokki. it mixes well with ketchup and mayo. mix it with doenjang (Korea's version of miso) and sesame oil and a couple other ingredients, and you get ssamjang, a dipping sauce served with grilled meat.
I bought some gochujang for the first time last year and I would definitely not recommend trying it plain lol
Good idea!
I'm on board for a gochujang taste comparison, but sriracha would not belong in there any more than Frank's Red Hot or Tabasco sauce would. Different cuisines from different cultures and different cultures. It would be like comparing Worcestershire with Red Boat fish sauce.
@@barcham yeah agree with this. I think the reason America’s Test Kitchen hasn’t done this yet / probably won’t is bc they’re culturally / culinarily savvy enough to know a cooking ingredient from Korea and an American condiment born from a Vietnamese refugee are two completely different things.
Jack’s smile was stuck on high beams at the end.
Made me lol. Great description
Jack just staring at her at the end, waiting for the spice to make her mess up her lines. She's a pro!
For me the 🐓 will always be king
The original Thai Sriracha has a different taste profile and is soooo much better. Definitely worth a try if you find it.
No thanks. Too sour.
No, never liked it..
We lived in Thailand when we were introduced to Sriracha sauce. The origins go back much further than 1930s as mentioned in the video. The sauce's name comes from a village in Thailand of the same name, though pronounced differently from the American brand. We used the sauce on just about everything Thai, but my favorite was dried squid or cuttlefish roasted over charcoal on the street carts.
The way Jack was staring at the end LMAO. Another great video!
Thousand yard stare from his Vietnam days 😅
Yeah, Jack’s stare was like, I wanna eat you with Sriracha sauce and a nice Chianti 😂
When I started buying this at my local shop in the early 90s, I just called it Rooster Sauce.
I was just thinking that. We called it rooster sauce for years and then one day someone called it siracha. I was like- what's siracha. You mean rooster sauce? I'll never forget. Now siracha is everywhere, though I still prefer calling it rooster sauce.
@@AnnGKroger
Yeah, nowadays all the hipsters feel the need to correct me.
SRI-RA-CHA...
lol.
@@beeragainsthumanity1420 See? I didn't even know it was spelled with an sr.
@@AnnGKroger
I didn't notice.
It was a required condiments for the mess deck on my submarine in the early 2000s.
I was a rooster fan since he was selling it in local shops in LA area. But they switched pepper suppliers and I can taste the difference. These days I buy Underwood Ranch which the sauce made by the original chilli supplier
I could tell the difference and wondered why...
Try Tobasco Garlic Sauce 🌶️🧄. First tried it in Hong Kong. Wow, left the US to find a US product!
You either have one bottle of hot sauce in the fridge or twenty.
when anyone around here says sriracha (aka rooster sauce) we are all talking about huy fong. I don't know anyone that eats anything else or ever would.
Hello, and thanks. Love these comparison videos!
I think the key will be consistency from year to year. Huy Fong gets their peppers locally and can pretty much guarantee that their product will be consistent. I don't know if other manufacturers will be able to match that.
They don't get their peppers from Underwood ranches anymore
They get their peppers from Northern Mexico, but it makes no difference since the flavor is given by a chemical additive.
@@sigmundgroth6452, I could tell the difference and later found out that they had indeed changed their Pepper's! 😱
The actual Sriracha sauces, ones made in Thailand specifically from a coastal province of Cholburi, is smooth and watery with milder spice and more flavors.
Those and Vietnamese ones are made for different proposes though. The Thai ones work more like cocktail sauce and are great for seafood and fried egg dishes. The Vietnamese ones work more like ketchup which is great for American food like hot dog and pizza.
Thai sriracha is too sour.
@@chinaboss6683nah the us more sour and it not good for people who eat the original one 😂
@@TK_kalycha
Thai version sales are low in the US because it is too sour. Sorry but the Vietnamese Chinese version from David Tran is the best seller.
@@chinaboss6683 Thai original sriracha is supposed to be sweet tho
you might have the expired one
not at all.@@chinaboss6683
The original will always be my go to.
Huy Fong is not the original
@@thomasyarnall999 Various types of hot sauces have been made all over the world for generations. Variations of a similar hot sauce may have been created in the village by that name in Thailand before Huy Fong and it may or may not have even been called "Sriracha" Sauce but the sauce that everyone worldwide knows and accepts as Sriracha Sauce was created by Huy Fong and David Tran. Given that previous hot sauces had varying tastes and were variations of a local hot sauce and not an established condiment with an accepted formula and taste like Huy Fong, I think it's fair to consider Huy Fong the original of what we consider today as Sriracha Sauce.
@@jakerson181 With your reason, every brand is original.
I go with the garlic sambal olek which I know isn't sriracha but I think it has more flavor.
I'm so out of touch I didn't even know they made more than one brand!🤔
He’s not Vietnamese. He’s a Chinese person from Vietnam.
Decade ago? I was introduced to sriracha in 1991.
Me too. However, it was hard to find sometimes or required a trip just to get some. It wasn’t a staple but considered more of a treat for me when I did get some.
When I discovered "Sriracha" I was SO happy! I love hot food but regular Tabasco-type sauces were just to vinegary for me. Sriracha gives me the heat without the overpowering vinegar taste... I love it!
i have run through all the Best Brand videos. More please?
You did not mention lee kum kee brand has no chemical preservatives as in huy fong and the lee kumkee brand is great for seafood cocktail sauce because of the anchovies
I bought Sriracha for the first time several months ago and I'm glad I just happened to buy the winner!
Mix a dash of it into some plain Greek yogurt and you get an awesome sauce or sandwich spread 😁
😮🤔🫢
Nope. I’ve tried others , Rooster was my first love and still is.
I’ll tell an interesting story of how I discovered Rooster sauce. Back in the 80s I attended an event and a vendor was selling these huge Vietnamese spring rolls and as a condiment they had the rooster sauce at the table I tried it and loved it after that I tracked it down and it has been a staple in my house ever since (even my kids love it) Years later I befriended Tai who as a kid immigrated to the US after the fall of Vietnam and his dad started a food stand and they sold the big Vietnamese spring rolls. After comparing notes I found out that that was his father’s food stand and he was working there when I discovered the rooster sauce. Small world. Sad note, Tai was a kind and generous man and passed last year at a to young age.
Amazing and heartwarming story of how food can bring us together. I’m sorry to hear about Tai passing away at such a young age. I hope you you shared a good friendship.
Bridget's face at 1:53 when Jack says bubblegum. 😂
I've tried a few others . . . but . . . always go back to Huy Fong. Whatever you're making or eating if you think " . . . hmmm what does this need? ? ?" HF Sriracha is ALWAYS the answer. And I mean almost ANYTHING. I think the thing I use it in most is scrambled eggs . . . I put a healthy squirt in the eggs b4 I scramble them. Gives them that secret yumminess.
Tabasco,Sriracha is my go to, i love it
Isn't KikkuoMon Japanese? I buy the original all the time. It's cheap, tastes good and one bottle lasts a long, long time. And did I mention it's economical?
No. It’s made in Northern Calif
Sriracha and chipotle are my favorite 🤩
3 mountain brand is the best. It's the original Sri racha province recipe made in Sriracha from peppers grown in Sriracha. It's green or yellow not red. You can find it at ethnic asian stores. Rooster brand guy tried to patent the name and steal it forever but Sriracha stopped him because you can't patent a city name with an unofficial recipe.
Thai Dancer is the best or try Sriraja Panich!!
There's also the Shark Brand Sriracha as well which as a kid I use to love so when I can't find me some Huy Fong I go for the Shark Brand instead. Not sure if they still had those but those were always my second choice right behind Huy Fong.
I discovered sriracha (Huy fong) in the mall probably 13 years ago eating chicken teriyaki and rice.. and Ive loved it every since then... I really like when I get a really hot bottle.
Kikkoman is sooo good. It’s my new favorite. :)
I love the Tabasco brand sriracha!
Love the Kikoman. I use it to make spicy cole slaw. Great flavor and texture/thickness. The problem is that it has become difficult to find in my area. Note...my other half loves Sriracha hot sauce and he says the Trader Joe's version is better than the original. 🤷♀️
Bcuz most of us think it tastes like crap compared to the others lol
I like the Lee Kum Kee. It has a Umami note to it
Will stick with the rooster for adding to stir fry dishes & ramen, Tobasco for other stuff like spicy drinks or to pep things to my taste when Sriracha isn’t hot enough.
It would be interesting to see tests of other sauces & pastes like hoisin, soy, sesame or Korean pastes.
Get the most delicious, sriracha , the original one from Thailand!
The rooster lost its feathers as the original chili grower does not supply to them anymore. They have their own line of Sriracha
I should try Huy Fong again. The one I really like is the Shark Brand Sriracha. It's not as spicy as HF and is sweeter but it's so good I could just take swigs of it from the big bottle.
Wow, I really thought the Huy Fong would take first place. I am surprised.
5 sauces.
Only 3 reviewed.
Good job!
Apparently you are new here. Click the link to see the full review. They don't make these into 20 minute videos
I just bought a bottle of Hoy Fong from ebay, I had it shipped from New York to Indiana, total cost $15 Dollars, yes I have my Beloved Sriracha to enjoy again.
You need to try Yellowbird Agave Sriracha.
i'd have to recommend the sky valley, i love the original but i cant eat it because it contains sulfites. sky valley is very close and is garlicky and spicy and has no sulfites and is gluten free for those who need those options.
Live in ohio and its the Best just bought another today 😊 Tabasco is so yummy. What i cant nowhere is Sambai i love that stuff it disappeared here and never made it back😢
No mention of the original Sriracha from Sri Racha Thailand?
As I commented elsewhere, a person may have created "a" chili sauce and been from the village in Thailand with that name. But if they didn't label it and market it as "Sriracha Sauce", then it's not the original sriracha sauce that is generally accepted worldwide today.
Gotta say I was let down by the Kikkoman brand. Went out and bought it after watching this video. Huy Fongs taste so much brighter and better than it. I didn't really notice an increase in heat. I wish they were all hotter. One thing I've noticed about is that it goes bad quickly and taste better the fresher it is.
I have never tried sriracha, but I wanted to buy some. How fast does it go bad? I am not likely to use it every week much less every day.
@@user-lz6dm5lk9y It will lasts months even years. It doesn't really go bad but I notice the flavor lessens even after a few months. It's super cheap though, so it's worth a shot.
I always thought kikkoman did something different - and really made it work. So good to have my armchair-chef opinion validated!
What do you put sriracha sauce ON?
I've heard the company that used to provide Huy Fong with their peppers was going to bring out their own brand but I've never seen anything else about that.
they did it
Underwood Farms
@@drbobdrake Yeah, them. Still haven't seen it on shelves, at least.
EmmyMade compares both original and Underwood. Available from Amazon.
I really like the Tabasco one, but it is more of a garlic forward hotsauce. If you love garlic its great.
Huy Fong has been impossible to find here in NYC lately. My last bottle is almost empty. There are many other brands, but I've gotten used to the Huy Fong. I suppose I'll have to get the Lee Kum Kee.
Grand Mountain Sriracha and Huy Fong Sriracha are my favorites
That's not even a debate
I made it from scratch two days ago!
First off, since after this video, the limited supplies of the Huy Fong Foods brand of Sriracha became hard to come by, I have to start searching for alternatives since no bottle can be found anywhere from Walmart to the local Asian specialty stores that always have them. I will give the Kikkoman brand a try. On another note, anchovies were a main ingredient in the original sriracha sauce and ketchup. Yes, ketchup originated in Asia. Some sources said ketchup came from China.
What originated from China is fermented fish sauce that doesn't taste anything like modern tomato ketchup. American horticulturist James Mease created the first known recipe for tomato ketchup in 1812. Second, Huy Fong Siracha was hard to find even before this video due to their difficulty obtaining chili peppers.
@ Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. Yes, Huy Fong Food struggled with its chili supplies since it separated from its long-time supplier Underwood Ranch in California.
I visited Hong Kong and had Tobasco Garlic 🌶️🧄 Sauce for the first time. Let's put it this way, I was a proud American. Use it as another option! 👍
You should try the underwood ranch brand with the dragon on the bottle. The original growers of the peppers for huy fong before the they sued huy fong over bad treatment of their workers, and won.
Huy Fong hasnt been really any good since they lost their original pepper supplier. Completely different taste now. The Texas Pete srirachacha and yellowbird blue agave sriracha are my favs now.
the only sriracha i've tried other than Huy Fong that i thought was any good was Crying Tiger, which is a Thai brand, but is nearly impossible to find. the first time i found it was at a .99 Only store in West LA. might have to give Kikkoman a go the next time i'm out of Huy Fong.
Sounds kind of like the Sriracha sauce I found at the Dollar Tree called Leaping Leopard. It's really good. Just a dollar. I also have the "rooster" original on hand always.
Huy Fong and NOTHING else for ROOSTER SRIRACHA, EVER. And I watched that soy sauce video… Kikkoman for brewed soy sauce and NOTHING else, ever. Step away. Thank you.
2 years later, I think it would be a good idea for ATK to revisit the world of Sriracha sauce. Specifically, that of Huy Fong and what has happened to them as they changed their flavor. They screwed over their source of hot peppers and lost a $29M lawsuit. It was the result of the great "What Happened to the Siracha sauce" on the store shelves? It's a rich story and I think ATK needs to research it. For me, I no longer buy Huy Fong's for no other reason than how they treated the California farm that provided the red peppers for the Huy Fong sauce. It is a great story and part of West Coast culinary history. Please check it out.
Which brand do you by now?
@@user-lz6dm5lk9y I now buy Underwood Farms. Organic, non-GMO, and it is the farm that originally provided the red jalapenos to Huy Fong. And a bonus, they grow their own tomatoes which we buy, and home can for our own use.
I love Sriracha beyond all reason. ❤
I've tried all Sriracha and the best one by far is Huy Fong Rooster sauce.
There are countless smaller brands too these days and we should try them all.
Texas Pete makes a good version I picked up a bottle a week ago, it’s good on hard boiled eggs.
I love Texas Pete's, but not as a typical sriracha. It's got a good smokiness to it, so I use it differently. I keep both bottles around when I can find Texas Pete's.
Who knew 2 years later the rooster would be impossible to find in stores!!
When Huy Fong hit a snaffu and wasnt found on shelves for a while I tried kikkoman and tobasco brand sriracha's and didn't really care for either. They focus too much on the spice and not enough on the garlic element that Huy Fong is known for. When Huy Fong came back, although the recipe has changed a bit from the original, it is still the best sriracha sauce and I'm glad its back.
my uncle joe gave us a bottle in the late 80/s90s. Been an addict ever since. Try the weak knees brand with gochujang. it’s wildly different but amazing. it is NOT rooster sauce. It’s deep and .... almost chewing tobaccoey in its intensity.
Correction, Mexican salsas picante (including Tapatio and Valentina) took over the salsa market here in the U.S. since the 90's when they outsold ketchup. And Sriracha tastes mostly like vinegar with some chemical-like flavor not resembling jalapeno chili, which supposedly is its main ingredient.
comparing mexican salsa to asian sriracha is idiotic and stupid. they are completely different.
Bro doesn't have functioning taste buds, sad
Would be more interesting if they included a more traditional version of Sriracha sauce from Thailand, see if people preferred that vs the Vietnamese American version Huy Fong.
Yeah but you can get Kikkoman or Tabasco sriracha sauce locally? They are probably as rare as a Thai Sriracha sauce.
The best Sriracha source is from Sriracha district in Eastern province of Thailand.
I just realized my current bottle is not the rooster - it is Suree brand from Thailand. Now I remember buying it because it was so much cheaper (US imports are expensive). Suree is not as thick as the rooster, but I think has a nicer flavor. 😎
@@TitoTimTravels From my experience authentic sriracha is thinner than the rooster brand and not as strong a garlic note.
Great vid. I wish Trader Joe's Sriracha had been included. Not quite the heat of Huy Fong but an awesome garlic taste that IMHO slight beats the flavor of Huy Fong. Will have to give the Kikkoman a try. Thanks!
Ketchup lingers in the back of my fridge, sriracha is at the front and comes out regularly
Wow, interesting, never tried that brand. Huy Fong was always my go to until I tried the Tabasco brand. The Tabasco is thicker, less sweet, and less garlic while the level of heat is very tasty without being overpowering.
Same experience here. Tabasco is amazing!
Yeah i enjoyed the Tabasco version which i bought recently
Would really love to know if you tested Badia’s version. Similar packaging to Huy’s. Love you guys!
Do they make the one sold at Dollar Tree? It's called Leaping Leopard. Just $1.
The Huy Fong is Americans favorite because it’s super sweet and garlicky not that spicy either so a lot of people appreciate it.
PEOPLE! Please try the original Sriracha on pizza if you haven't already! It's beyond delicious!
It's great on so many things, I can't find huy fong near me anymore so I use Tabasco's version now
Huy Fong is the beginning and the end, the way, the truth, and the life, the alpha and the omega.
do a taste test on Underwood Ranch Sriracha
Ah, I was wondering what kind of Sriracha sauce they were comparing. Just the Huy Fong version and its copycats. No one ever talks about the Thai versions, which are the original (Sriracha is a province in Thailand), and have a different flavour profile. Not that Huy Fong is bad, in fact I think it's excellent, but it's a different flavour and has slightly different uses, so it's not a 1-1 substitute.
I prefer some Sambal Oelek chili paste !!
I tried my first sriracha today, Tiger bite from Aldi, it's no hot, I put it on my noodles and it was goood like spicy honey
Melinda's is my number two choice, but Huy Fong is still my fave
Here in the Philippines every store sells Lee Kum Kee sauces, since they are from Hong Kong (semi-local). It is always one of my last choices. Even their oyster sauce is odd... But the rooster sauce is so expensive here! I buy it, but as a US import, we pay almost double. Life is tough in paradise ha ha 😎
I think sriracha was originally developed in Thailand.
for some reason only the rooster sauce gives me the runs. I can eat habaneros and tabasco all day long but the rooster has something in it that doesn't agree.
Frank’s Redhot has a good one too
would have been interesting to see how actual Sriracha sauce from Sriracha would have fared. I hear its quite different.
I am happy to buy soy sauce from Kikkoman. They are a big brand, but that Kikkoman soy sauce is tasty. At any time, I have it available at my place.
Sriracha? Huy Fong and Huy Fong only.
Enough of the fish sauce! Thanks for a great taste test of Srirachas. Kikkoman is on my shopping list for a change.
I find the classic David Tran Way way to Garlic forward. To high in sugar and Garlic. Much prefer some hot sauce like Yellowbird.
It's too bad Shark Brand 'Sriracha Chili Sauce' (from Thailand, but available in specialty stores) wasn't included.
Another taste test placed this sauce at the top of nine other sriracha sauces. 'Kikkoman Sriracha Hot Chili Sauce' and 'Huy Fong Sriracha Hot Chili Sauce' came in second and third places. Shark Brand 'Sriracha Chili Sauce' is available in 'Medium' and 'Strong' varieties.
Some others prefer the original sriracha sauce: 'Sriraja Panich' that dates back to the 1930s, but is still available. The above taste test put it near the middle of the ratings.
My favorite too.
@@kissthering One sriracha fan made a mini-documentary about the sauce and a subsequent video where he taste-tested 11 sauces (but not Shark). His favorite was 'GOLD MEDAL SRIRACHA (STRONG) (Bangkok)' made with Birds Eye Chilis, vinegar, sugar, salt, garlic and dating back to 1932. They also make MILD version made with Heaven Facing Chilis, vinegar, sugar, salt, garlic. They said the heat level was similar, but the chilis had a slightly different flavor. It is sold at Hattakamamakarn. I hope you can source those two videos, plus 'Gold Medal Sriracha (Strong)'.
Been having original Sriracha in thailand for years before coming to the states. The rooster brand is a good substitute because it's so hard to find the original brand from Thailand 😂😂😂
I like shark brand is the most kick for me.
CNBC did an in-depth story on Huy Fong Foods
Jack reminds me so much of my university oboe instructor!😂
That has to be a great job if you can find work, oboe instructor. Not sure of the pecking order when Mr. Kimball was dismissed but Frank is THE man at ATK.