It’s an inspiring story. An immigrant loves hot sauce, makes it the right way, doesn’t advertise yet has more demand than supply, and refuses to sell out. On a more personal note, I’ve been addicted to this product since the late 1990s. Long live Huy Fong.
The story of how one hot sauce, Huy Fong Sriracha, got so hot, produced by Nina Porzucki (PRI’s The World)
You’ve probably seen it on the table at a Vietnamese restaurant. Maybe even put some in your pho soup. You might even have a some in your own fridge. It’s that bottle full of bright red chili sauce with the green cap and the picture of the rooster. And it’s called Huy Fong Foods, Inc. Sriracha.