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How Huy Fong Foods and Underwood Farms Became Competitors in the Great Sriracha Shortage – RedState


It started out as a Southern California Vietnamese thing, but now Sriracha hot chili sauce has taken the world by storm. First sold in 1983, this amazing combination of fresh, red jalapeño chili peppers, vinegar, garlic, salt, and sugar is found in every Asian restaurant from Fountain Valley to Fremont, and in supermarkets, restaurants, and sauce shops in every state of the U.S. and the world. 

The founder of Huy Fong Foods and Sriracha creator, David Tran arrived in California from Vietnam in 1979 and according to a fan site, set out on a mission to produce a spicy companion to his Pho soup.

He quickly set out on a mission to produce one to share with his Southeast Asian community of Los Angeles, which was also suffering a hot sauce drought. Within a few months, his first chili sauce “Pepper Saté Sauce” was born and Tran began selling it door to door to local restaurants and markets. He named his company “Huy Fong Foods” in remembrance of the old Panamanian freighter, the “Huey Fong”, which carried Tran out of Vietnam, and chose his zodiac animal, the rooster, as his logo.

The Gospel According to Sriracha

A unique and innovative product had now hit the market, and spread like the fire you feel on that first taste of Sriracha. Huy Fong Foods has never had to advertise its product. The legendary…

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