Sriracha sauce is a popular sauce that can be found in many kitchens. It’s basically made from chili peppers, garlic, sugar, and other ingredients. It has a spicy and sweet taste, and is a perfect topping for Pho Tai. Its flavor adds a kick to the dish, and takes it to the next level!
As it’s the case with so many popular recipes, it’s origin can’t be established with absolute certainty.
According to some sources, Sriracha sauce was first created by a Thai woman named Thanom Chakkapak, in the town of Si Racha, Thailand, in the 1930s. She named her sauce Sriraja Panich and sold it commercially until 1984. Her sauce was a thin vinegar-based chili sauce with a mild heat and natural ingredients.
Another version of Sriracha sauce was developed by a a Chinese immigrant from Vietnam, named David Tran, in the United States, in the early 1980s. He founded a company called Huy Fong Foods, and named his sauce Rooster Sauce after his zodiac sign. His sauce was a thicker paste of chili peppers, garlic, sugar, salt, and vinegar with a more assertive flavor and heat. It became very popular and widely distributed in the US and other countries.
Tran’s Sriracha sauce was born out of constraints, as there were no spicy sauces available that worked with the dishes he was cooking at home. He utilized fresh chiles grown in sunny southern California to make his sauces, including Chili Garlic, Sambal Oelek, and Sriracha. Tran named his sauce after the city of Si Racha in Thailand, where a similar sauce is made. However, he was dissuaded from securing a trademark on the word Sriracha since it’s difficult to obtain one named after a real-life location. This has allowed others to develop their own versions using the name.
Today, Sriracha sauce has become a fanatical household staple for all those which love oriental cuisine.
Traditional Vietnamese Sriracha Sauce
Ingredients
- 1 pound fresh red jalapeno peppers stems removed and chopped
- 6 cloves garlic
- 1 tablespoon fresh ginger peeled and chopped
- 1 tablespoon lime juice
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- Clean and dry the jalapeño peppers. Remove the stems and seeds and cut the peppers in half lengthwise.
- Peel and chop the garlic cloves.
- In a blender or food processor, combine the chopped jalapeno peppers, garlic, and ginger. These ingredients provide the heat and spice, pungent flavor, and a zesty kick to the sauce.
- Add lime juice, sugar, fish sauce, vinegar, and salt to the blender or food processor.
- Lime juice adds tanginess, sugar balances the heat with sweetness, fish sauce provides umami and saltiness, and vinegar adds acidity.
- Blend the ingredients until you have a smooth paste.
- Optional: Strain the mixture through a fine-mesh sieve, pushing it through with a spatula or spoon. This will remove any large chunks of pepper or garlic and give you a smoother sauce.
- Pour the paste into a saucepan and heat it over medium heat until it starts to simmer.
- Cook for about 5 minutes, stirring occasionally.
- In a separate small bowl, mix cornstarch with water to create a slurry.
- This will help thicken the sauce.
- Slowly pour the cornstarch mixture into the saucepan while continuously stirring the sauce. Cook it for an additional 3-4 minutes or until it achieves your desired consistency.
- Allow the sauce to cool down before transferring it to a sterilized jar or a squeeze bottle. Store the sriracha sauce in the refrigerator for up to a month.
- Serve the sauce as a condiment or dipping sauce for various dishes, such as pho, noodle dishes, or grilled meats.
Notes
- Calories: 15
- Fat: 0g
- Protein: 0g
- Carbohydrates: 3g
- Sugars: 2g
- Sodium: 150mg
- The chili peppers provide the heat and color of the sauce. They also contain capsaicin, which has anti-inflammatory and pain-relieving properties.
- The garlic adds flavor and aroma to the sauce. It also has antibacterial and antiviral effects.
- The salt enhances the taste and preserves the sauce. It also helps to balance the acidity of the vinegar.
- The vinegar adds tanginess and acidity to the sauce. It also helps to prevent bacterial growth and extend the shelf life of the sauce.
- The sugar adds sweetness and richness to the sauce. It also helps to balance the spiciness of the peppers.
FAQ’s
What type of chili peppers should I use to make Traditional Vietnamese Sriracha Sauce?
The original Thai Sriracha is made from spur chilies, but the popular one from Huy Fong Foods is made from red jalapenos. Fresno and red serrano chilies are two other good options. Use whichever red, hot chili peppers you have access to, as long as they have a substantial amount of flesh, so we can achieve the thick, luscious consistency iconic of Sriracha.
How long can I store Sriracha Sauce?
You can store Traditional Vietnamese Sriracha Sauce in a jar in the refrigerator for up to a month.
What are some dishes that I can use Traditional Vietnamese Sriracha Sauce with?
Traditional Vietnamese Sriracha Sauce can be used to add spice and flavor to anything from noodle soup to chicken wings. Some recipes that you can use Traditional Vietnamese Sriracha Sauce with include Pad Thai, Sweet & Sour Stir-Fry, and Thai Omelette.
How does Vietnamese Sriracha sauce differ from other types of Sriracha sauce?
Vietnamese Sriracha sauce is made with red chili peppers, garlic, vinegar, salt, and sugar, and is most commonly associated with Vietnamese and Thai cuisine. The American version of Sriracha sauce is made with jalapeno peppers, while the Thai version is made with red chili peppers. According to Thai tasters, a proper Sriracha sauce needs to be what Thais call klom klom — the hotness, the sour, the sweet, and the garlic all blending together seamlessly, none overpowering the other. The American version, on the other hand, just brings heat.
Are there any variations in the recipe for Traditional Vietnamese Sriracha Sauce?
Yes, there are. The recipe can vary depending on the ingredients used, the fermentation process (or not), and the desired level of spiciness. Some recipes call for different types of chili peppers, while others suggest adding additional ingredients such as fish sauce or lime juice to enhance the flavor. The fermentation process can also vary, with some recipes suggesting fermenting the mixture for 3 to 5 days, while others suggest fermenting it for up to 10 days.
Can I make this sauce less spicy or more spicy according to my taste?
Yes, you can make it less spicy or more spicy according to your taste. The spiciness of the sauce will vary depending on the type of chili peppers used, but you can adjust the level of spiciness by adding more or fewer chili peppers. You can also adjust the level of spiciness by removing the seeds and membranes from the chili peppers, which are the parts that contain the most heat. Additionally, you can add sugar or honey to the sauce to balance out the spiciness.
REFERENCES:
https://en.wikipedia.org/wiki/Sriracha
https://www.britannica.com/topic/sriracha
