Sriracha sauce as we know it today was concocted in Los Angeles by David Tran, a Chinese-Vietnamese refugee, in 1980. Its iconic rooster bottle is recognizable the world over. We went to the factory of Huy Fong Foods, which makes the sauce, and got an inside look at how it’s made.
We also interviewed Tran himself, who offered a lot of words of wisdom and insisted on speaking in Chinese…
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March 03, 2019