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MARIN 10 Sriracha in the material world

10 Most Interesting People to Watch

Marin is waking up to the little red rooster... by B r o o ke J a c k s o n


riracha chili sauce, aka “Rooster Asian consumers in 1980, when Sauce” because of the mashe settled in the Los Angeles area. cot decorating the bottle, is It is ubiquitous in Vietnamese pho gaining fans across the country. shops, Korean diners and Thai Originally created to satisfy the restaurants. But it is also the darling cravings of a homesick Vietnamof the food truck craze, embellishese immigrant, Huy Fong sriraing Korean kimchi beef tacos and cha is being served in restautikka masala burritos and has rants coast to coast and used also found its way into suburin some high-end kitchens ban eateries such as Applebee’s by famous chefs and home and P.F. Chang’s. In a New York cooks alike. This addictive Times article, John T. Edge chili sauce may just find its wrote that sriracha is becomway onto your table too. ing pedestrian: “Sriracha has Chefs from Jean-Georges proved relevant beyond the Vongerichten at his high-end epicurean realm. Wal-Mart sells New York City restaurant the stuff. So do mom-and-pop Perry St. to Daniel Patterson stores, from Bristol, Tenn., to at San Francisco’s Coi are usBisbee, Ariz.” ing the spicy sauce in all kinds Tran named the company of preparations: firecracker after the freighter that he sailed Hollandaise with asparagus, on when he left Vietnam piquant remoulade for dipduring the war. Huy Fong ping fried oysters, buried in Foods, Inc., make three other rice cracker-crusted tuna and sauces besides sriracha, but The Huy Fung product squirted into Bloody Marys. was casually referred to as the Rooster is by far the most Patterson even made a pil- ‘cock sauce’ before, thankfully, popular, with over 10 million grimage to the Huy Fong facil- the ‘rooster sauce’ moniker bottles produced annually. finally stuck. ity near L.A. and waxed poetic The sauce is made using red jaabout it in an essay in Bon Appetit maga- lapenos grown near the Huy Fong plant. The zine: “When I visited the Huy Fong plant, chilies are ground to a paste, fermented with I paused for a moment outside the front vinegar and mixed with a good dose of garlic. door, the Southern California heat rising The result is a well-balanced concoction that off the pavement, thinking that this must is downright addictive. Check out this list be how ancient explorers felt before enter- of 52 uses for sriracha: http://blog.nermo. ing a sacred temple.” However, the sauce is com/52-uses-for-sriracha-the-culinary-ductcommonly found on the counters and ta- tape. bles of even the most humble Asian joints. At my table, I mix it with ketchup for an David Tran, a Vietnamese immigrant outstanding dip for sweet potato fries or of Chinese heritage, created this sauce for

“Some are born great, others achieve greatness, and some have greatness thrust upon them” — William Shakespeare.

We at the Pacific Sun are particularly interested in the folks on the verge of something big—or those that are having something big “thrust upon them.” Whether faced their careers, a particularly formidable challenge, or at a make-or-break juncture in their


with a defining moment in

lives, these are the Marinites to

A little rooster sauce will leave guests crowing about your cucumber salad.

smeared on a burger. It’s not to be missed with eggs prepared any way and I love it stirred into BBQ sauce for an extra kick. Squirted on a raw oyster with a squeeze of lime is sublime and, when mixed with mayonnaise, all kinds of dip and spread doors are opened. At a recent lunch with friends at Saigon Village in San Rafael, sriracha was mixed with hoisin in a little dish so different elements of a bowl of pho could be dunked for that extra zip. Somehow the flavors add a multicultural zest that is universally appealing. So go ahead, try a squirt on your next burger or dip a fry into it. Just one taste and pretty soon you’ll be thinking you can’t live without it. ●

Quick & Spicy Banh Mi With Roast Pork Yields 4 sandwiches 6 tablespoons best quality mayonnaise 3 tablespoons Huy Fong sriracha sauce—or to taste 4 bolillo rolls or sections of baguette 8 large pieces of leafy lettuce 1 pound roast pork—from leftovers, the deli counter or prepared carnitas 1 recipe of carrot and cucumber pickle (recipe follows) 8 sprigs of cilantro Thinly sliced fresh jalapeno peppers (optional)

Mix the mayonnaise and sriracha sauce together until combined. Taste and add more sriracha, if desired. Split the rolls in half lengthwise. Spread the mayonnaise mixture on both sides of each roll. Lay the lettuce on one side of the roll. Divide the pork into 4 equal portions and layer it on top of the lettuce. Top with the pickle, cilantro and jalapenos, distributing the ingredients evenly. Cover each sandwich with the top roll. Serve immediately.

Carrot and Cucumber Pickle 1/3 cup distilled white vinegar 1-1/2 tablespoons firmly packed brown sugar 1/2 teaspoon salt 1/2 teaspoon red pepper flakes 20 thin slices of seedless cucumber 1/2 cup carrot matchsticks

watch in the coming year —The Marin 10.

Stir the vinegar, sugar, salt and pepper flakes together in a medium bowl until sugar and salt have dissolved. Mix in the cucumber and carrot, stirring to coat well with the mixture and let the stand for 30 minutes. ✹

Publishing Date: August 26 Space Reservation Deadline: August 19

Crow to Brooke at

For information call 415.485.6700 20 PACIFIC SUN JULY 22 - JULY 28, 2011

Sriracha sauce actually has Thai origins—it’s named for the city of Si Racha, in Thailand, where it was first produced.

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Pacific Sun Weekly 07.22.2011 - Section1  
Pacific Sun Weekly 07.22.2011 - Section1  

Section 1 of the July 22, 2011 edition of the Pacific Sun Weekly