Sriracha: the hottest culinary phenomenon
Sriracha has a cult following -- that red bottle with the rooster and green top is everywhere.
But here's how the spicy condiment made its way to America.
Creator David Tran started making chili sauces in Vietnam in 1975 -- delivering small jars of it to family members by bicycle.
In 1980, Tran fled communist Vietnam and sought refuge in the United States.
Shortly after arriving in Los Angeles he started his sauce empire in a small building near Chinatown. The company was named Huy Fong Foods after the freighter that carried him out of Vietnam.
His creations include Pepper Sa-te Sauce, Sambal Oelek, Chili Garlic, Sambal Badjack and Sriracha Hot Sauce -- arguably the most popular.
Tran delivered his products in a blue Chevy fan to local restaurants and markets.
The popularity of Sriracha grew, thanks to its multicultural appeal and variety of ways to enjoy it -- pizza, french fries, hamburgers and more
Sriracha sales grew from $60 million to $80 million from just 2013 to 2015. Huy Fong Foods now produces over 20 million bottles of Sriracha every year.
So give Tran a nod, next time you squirt his magical sauce all over your next meal.
Watch more about Sriracha and all the products getting in on the hot trend:
