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Sriracha mogul David Tran is a 78-year-old immigrant turned multimillionaire—and now his empire is in peril ... He would sell glass jars of the sauce door to door, Tran said during a 2013 ...
The sauce business boomed. In 2012, Tran built a 650,000-square-foot factory less than two hours from Underwood’s ... The burn of the fallout is still felt by sriracha fans worldwide. For Tran, ...
Though Tran loosely based his sauce on a Thai fermented dip for eggs and seafood, and named it for the coastal Thai town of Si Racha, Huy Fong’s sriracha is quite different—thicker and less sweet.
Huy Fong Foods was founded by David Tran (born 1945), an ethnic Chinese businessman and a former Major in the South Vietnamese Army. [7] Tran, after leaving Vietnam in a cargo boat, arrived in Boston in the spring of 1979 as a part of the migration of the Vietnamese boat people following the Vietnam War. [8]
Huy Fong's sriracha sauce (/ s ɪ ˈ r ɑː tʃ ə / sih-RAH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː] ⓘ; [3] Vietnamese: Tương Ớt Sriracha), also referred to as sriracha, cock sauce or rooster sauce [4] due to the rooster on its label, is a brand of sriracha, a chili sauce that originated in Vietnam.
What caused past Sriracha shortages? The company goes through about 50,000 tons of chiles a year to make its Sriracha, chile-garlic sauce and a sambal oelek, Huy Fong revealed in 2022.
IRWINDALE, CA. - AUGUST 22, 2014: CEO David Tran, left, has his picture taken with Maggie Guzman, right, as 300 sriracha fans tour Huy Fong Foods in Irwindale on August 22, 2014.
The labor and supplies to make her own Sriracha sauce are costly, Nguyen said. It takes about 10 pounds of red jalapeños, which can sell for up to $8 a pound. There's also the cost of vinegar ...