Oh Sriracha, how I love you.
I love most chilli sauces except for the very sweet ones and I can even find a place for those. My cupboard is always full of different chilli sauces in a range of heats and flavour profiles. I first encountered Sriracha when we went to Seattle a few years ago and it appeared on the table with a bowl of pho in a Vietnamese restaurant. It was love at first bite. For the rest of the trip we kept on seeing it as the bottle is so distinctive, but never got round to getting the name. Oh how my heart leapt when I spotted that rooster peeking out at me in a Chinese shop in Birmingham and I could have it in my own home. It’s a lovely heat, not too hot, not too mild, not too sweet and is perfect with almost any Asian food. My recent dirty pleasure is a packet of cheap ramen noodles doused in Sriracha. If I’m feeling particularly cheffy I might throw in a bit of veg but really for the ultimate tasty student experience the two are just made for each other.
I love the stuff, too. I use it at least once a week.
Fellow fan here! I just had some last night in a lovely Asian soup! Long live the rooster.
I absolutely LIVE off of Sriracha!
I keep looking for it but haven’t found any yet, one day it will be mine to try!
HUGE fan here!
I too am a fan, and this post reminded me I should probably consume half a bottle for dinner.
Yep! My early days of veganism were spent eating ramen with tofu covered in sriracha. SO good.
I love sriracha. And that other people love it as well. 🙂
Oh, yeah. The rooster rules!
Today in class one of my students pulled a bottle of this out of her purse! She said she puts it on everything.
It’s incredible how many Vegan MoFo posts I’ve come across that reference Sriracha! Truth be told though, it really is amazing on stir-fried vegetables, perhaps above all else. Broccoli… Brussels sprouts… mushrooms… fuggedaboutit.
I went to the grocery store after I read this post and found it in the Asian section of the grocery store. I’ve never tried it, but will be trying it soon. I love hot sauce and have a variety of them, but this is my first one that is meant to be with Asian food. Should go much better than the one I have been using.