Sriracha is in fact the greatest thing to put on mid to low quality Asian food. Obviously, if the food is already of high quality you shouldn't need to add extra sauces to it to give it taste, but your standard Chinese/Vietnamese/Thai restaurant in the local corner store is not usually providing that kind of quality.

I do think that anyone who hasn't tried it on other foods should give it a go however. For example, its a pretty great addition to pizza IMO.

MassHysteria

United States3678 Posts

April 04 2012 16:37 GMT

#384

One could almost believe sriracha was specifically made for pho

..

@halfnhalf: see-rah-chah

andrewlt

United States7702 Posts

April 04 2012 19:39 GMT

#385

My lunch today was venison burger with maple-dijon Sriracha aioli. It was awesome! The venison was only slightly gamey so only a modest Sriracha was used to give it a subtle kick.

MassHysteria

United States3678 Posts

April 04 2012 19:42 GMT

#386

Wow, I went from not even thinking of food the whole day, to my stomach growling after that last post. Sounds delic.

aloT

England1042 Posts

April 04 2012 19:57 GMT

#387

I have a real hard time distinguishing hot sauces, I mean if they do their job then thats what they are - hot right?

Aelip

Denmark321 Posts

April 04 2012 23:53 GMT

#388

On April 05 2012 01:04 HalfnHalf wrote:
Someone needs to tell me how to pronounce this...

CHILI SAUCE, if people think you mean a different sauce you must school them. Eventually a new name will be found for all other chili related sauces. I suggest "Sauce of chili". Just my 2 cents.

muzzy

United States640 Posts

April 05 2012 00:03 GMT

#389

One of my favorite ways to have Sriacha is mixing about equal parts sour cream/sriracha and dipping roasted potato wedges in it. So delicious and very cheap/easy to make. Just cut up some potatoes into wedges, spice them a bit (salt, maybe herbs de provence or some other herb mix) and bake until done.

Probulous

Australia3894 Posts

April 05 2012 00:35 GMT

#390

On April 05 2012 04:57 aloT wrote:
I have a real hard time distinguishing hot sauces, I mean if they do their job then thats what they are - hot right?

This stuff isn't hot. It is quite mild but has an amazing flavour. I mean there are other sauces which would blow your socks off but Cock sauce is just more versatile. You can put it on everything and it tasts awesome.
Tried it on fried eggs the other day

BlackJack

United States10574 Posts

April 05 2012 00:53 GMT

#391

Just got some of this stuff and I love the flavor. Been eating eggs every morning with some of it and tonight I had chicken stir fry with it. Problem is I don't really care for spicyness, gives me a runny nose. I think I'll go to the store and look for some more mild sauces.

KuBa

Poland98 Posts

April 10 2012 16:57 GMT

#392

I have to say guys, you made me a believer today. I tracked down an asia store next to my fitness club, ran down there immediately after my work out and bought a bottle of Sriracha. GODDAMN, it is so delicious!! I am not really used to spicy food, but this sauce man, it gets me going. Will put it on everything I eat from this day out!

Thanks to all of you! =)

Bedrock

United States395 Posts

April 10 2012 17:00 GMT

#393

On Apr 10 2012 12:57<span style='color:#d20000'> (3 min)</span> KuBa wrote:
I have to say guys, you made me a believer today. I tracked down an asia store next to my fitness club, ran down there immediately after my work out and bought a bottle of Sriracha. GODDAMN, it is so delicious!! I am not really used to spicy food, but this sauce man, it gets me going. Will put it on everything I eat from this day out!

Thanks to all of you! =)

Like a bottle of crack juice.

Janaan

United States381 Posts

April 10 2012 17:33 GMT

#394

My room-mate is making fun of me for putting Sriracha on everything. He says that if I keep doing it, eventually, I'll get tired of the taste. I'm getting a new room-mate next year.

It's for an entirely different reason, but he's still wrong about Sriracha.

forgotten0ne

United States951 Posts

April 16 2012 02:49 GMT

#395

Today, I literally put Sriracha on everything I ate, and it was amazing.

Side note: those crappy White Castle microwavable cheeseburgers - AMAZING cheap snack with Sriracha!

julianto

2292 Posts

April 16 2012 02:57 GMT

#396

I vote in favor of re-branding this SAUce (pronounced by EpicMealTime) to Winsauce.

Freak705

Canada231 Posts

April 16 2012 03:06 GMT

#397

On April 05 2012 09:03 muzzy wrote:
One of my favorite ways to have Sriacha is mixing about equal parts sour cream/sriracha and dipping roasted potato wedges in it. So delicious and very cheap/easy to make. Just cut up some potatoes into wedges, spice them a bit (salt, maybe herbs de provence or some other herb mix) and bake until done.

.....How I never thought of this is beyond me. I must do this immediately.

Xiphos

Canada7507 Posts

April 16 2012 03:12 GMT

#398

beats

'nuff said

Srirachu sauce isn't even that strong. After the initial burn in the mouth, it doesn't lingers around. LaoGanMa Sauce (shown on the pic) leaves the fiercest aftertaste ever afterward.

Caphe

Vietnam10817 Posts

April 16 2012 03:17 GMT

#399

On April 16 2012 12:12 Xiphos wrote:
[image loading]

beats

'nuff said

Srirachu sauce isn't even that strong. After the initial burn in the mouth, it doesn't lingers around. LaoGanMa Sauce (shown on the pic) leaves the fiercest aftertaste ever afterward.

Nah, the LaoGanMa sauce is too oily and doesn't go well with pho or noddle.
For me the Vietnamese chilly sauce is the best( very similar to Srirachu sauce though)

Xiphos

Canada7507 Posts

April 16 2012 03:21 GMT

#400

On April 16 2012 12:17 Caphe wrote:

Show nested quote +

Nah, the LaoGanMa sauce is too oily and doesn't go well with pho or noddle.
For me the Vietnamese chilly sauce is the best( very similar to Srirachu sauce though)