The History Of Sriracha: How The Famous Vietnamese Condiment Made It To The U.S.

By Karen Harris
A man dresses up with his hot dog with Huy Fong Sriracha Hot Sauce. (Paul J. Richards/AFP via Getty Images)

As the hottest (literally) hipster condiment in America, sriracha has enjoyed a meteoric rise in popularity in the last decade, but fans of the zingy sauce may not know how sriracha moved from rural Thailand to Vietnam and then the United States, where an enterprising Vietnamese immigrant introduced the country to the hot sauce that transforms ordinary dishes into spicy masterpieces.

Sriracha In Thailand

Sriracha may be known as a Vietnamese condiment, but it's believed to have originated in Thailand in the town of Sri Racha, where a local woman named Thanom Chakkapak whipped up a sauce using chilies and garlic in her home kitchen in 1949. Thinner and sweeter than the sriracha sauce we use today, Chakkapak's creation was the toast of the town, and at the suggestion of her friends and family members, she began to bottle and sell it under the name Sriraja Panich. It became an immediate staple in the area and slowly spread to neighboring regions.

Beginning in 1975, David Tran, a Vietnam native, started making and selling his own version of the popular hot sauce using the chili peppers that his brother grew on his own farm outside Saigon. For a while, Tran enjoyed success, but in 1978, the government of Vietnam started pressuring the country's ethnic Chinese residents to leave the country, so Tran and his family boarded the Taiwanese freighter Huy Fong, which means "gathering prosperity," bound for Hong Kong.