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.
New Albany is a state of mind … but whose? Since 2004, we’ve been observing the contemporary scene in this slowly awakening old river town. If it’s true that a pre-digital stopped clock is right twice a day, when will New Albany learn to tell time?
Sunday, October 27, 2013
The story of sriracha sauce.
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.
No comments:
Post a Comment