I discovered Sriarcha (Rooster) hot sauce when I was first introduced to Vietnamese restaurants. I still remember the first time I tried it – like so many folks, I suspect the “well, it looks like ketchup, maybe it tastes like ketchup?” thought process was in place. Of course, that’s not quite true and like the rookie who takes a spoonful of horseradish thinking it’s mayo, I ended up with tears streaming down my face into my delicious noodle bowl.
I’ve become a huge fan since that first burn and now keep both “smooth” and “crunchy” flavours in my fridge. Plus I eat it on all types of foods – just like people do with ketchup! (French fries and Sriracha being a favourite combo that I first tried at – and which always remind me of – the Grad Club at Western.)
So if you’re looking for a Christmas gift for that hard-to-buy for foodie, you can’t go wrong with the first ever Sriaracha Cookbook (er, except it won’t actually be published until January 2011.)