Sriracha Tutorial

As a child, I hated really strong flavors - too spicy, too sour, too bitter. Condiments were a no-no, especially if they were unnaturally glossy (sorry, not sorry ketchup).

I still eat my McNuggets plain but Sriracha has thankfully made the cut - fries, omelettes, pan-fried bánh tét - the list goes on.

There’s a lot of history to this sauce, with cantonese, vietnamese and thai roots. The Indochina region is underrated and underappreciated. Perhaps we’ll bring more light to it!