Everyone has their favorite hot sauce. Personally, I rely on Sriracha – the Thai chili concoction with a touch of garlic and sweetness – perfect in phở, homefries, and Bloody Marys, among myriad other things just begging for heat. The familiar rooster logo on the bottle has earned it the nickname “cock sauce” in my household. That bright green top stands out on the condiment shelf of my refrigerator as a beacon of good things to come. It’s a staple in both Southeast Asia and hipster apartments.
You’ve probably seen it in your cool friends’ fridges or on the grocery store shelves. What you may not know, however, is that the Sriracha we know and love was brought to the United States a mere 34 years ago. David Tran invented an American-friendly version, named his company Huy Fong after the ship that brought him to this country, and has been riding the spicy high tide ever since.
Sriracha: The Documentary is the scion of a labor of love and a Kickstarter campaign. It chronicles the process and the origin of our beloved rooster sauce. And it’s only $5. This is how a man with a passion creates an unforgettable and irreplaceable ingredient.
For gifs of the documentary, visit policymic.com.