OutHouse
Lifer
- Jun 5, 2000
- 36,410
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- 126
Zeze
Lifer
- Mar 4, 2011
- 11,395
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You can use it on literally anything. Obviously it'll taste better on an Asian based dish, stir fry, etc, but when in a pinch - I've used it in Mexican and American cooking. Part of cooking is experimenting with different flavors. No way to fail if you like spice!
lxskllr
No Lifer
- Nov 30, 2004
- 59,131
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Can't comment on that as I've never had pho, but I bet I could find something better. Having sugar in the blend is a non-starter. The jarred sauce in the OP doesn't use sugar, so I'd be willing to try that, and I bet it would be better than the bottled stuff.
Zeze
Lifer
- Mar 4, 2011
- 11,395
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1. Go to your nearest pho restaurant. Unless you live in Grand Canyon, vietnamese restaurants are everywhere.
2. Order a hot bowl of beef pho. You will also see Sriracha sauce on the table.
3. Apply very very generously. Garnish it with thai basil, beansprouts, and lime they give you.
4. "WHERE HAVE YOU BEEN ALL MY LIFE???!?!"
Anthony Bourdain is a big fan of it himself:
http://www.youtube.com/watch?v=PsSiA-JHm0U
lxskllr
No Lifer
- Nov 30, 2004
- 59,131
- 9,564
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Looks good. I'll certainly try it when I see it, but I'm still skeptical of the Siracha.
Svnla
Lifer
- Nov 10, 2003
- 17,986
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You either got the wrong kind or faked stuff.
The one in Rossman's link = pretty hot and good because they don't leave out the garlic and pepper seeds. Don't get the slender bottle with the small nose on top, too mild for me.
Oh, and a large steaming hot bowl of Pho Dac Biet with everything in a cold winter day = winnnaaaaaa
.I have about 10 bottles at my house. Group buy anyone?
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JulesMaximus
No Lifer
- Jul 3, 2003
- 74,544
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- 126
lxskllr
No Lifer
- Nov 30, 2004
- 59,131
- 9,564
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The only kind I've had is the slender bottle. Rossman's doesn't have sugar, so I'm definitely up for trying that. I'll pick some up next time I'm at the store.
Btw, I had some kind of Asian sweet hot(!?) sauce made by Roland, and it's inedible. Terrible in every regard, and I need to get rid of it. I think it's still in the fridge, and it needs to go down the drain.
Edit:
This is the Roland. AVOID at all costs
http://www.amazon.com/Roland-Orient...=1358436651&sr=1-14&keywords=roland+hot+sauce
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Svnla
Lifer
- Nov 10, 2003
- 17,986
- 1,388
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Ok, go get a bottle as the one in Rossman's link and check it out the let us know what you think. I bet it will be better than the slender type.
Oh, don't forget to open the top, squeeze the bottom of the bottle a bit (not too hard), check the seal to be sure they are completely seal and no leak.
Zeze
Lifer
- Mar 4, 2011
- 11,395
- 1,187
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Wait wait, you've been judging the awesome sauce mentioned here because you think it'll taste similar to this piece of crap white-washed 'Roland' trash sauce that says 'Oriental Style'? You kidding me???
The sauces we've mentioned (Sriracha, chili oil, and Rossman's) are NOTHING like your sauce.
Love this stuff. I use it to cook too. Since I found this sauce, I am using my siracha less and less.
lxskllr
No Lifer
- Nov 30, 2004
- 59,131
- 9,564
- 126
No, that was just a side mention. I also have a bottle of Siracha in the fridge, and I use it exclusively on Boca burgers. That's the most tolerable way of getting rid of it because I don't like wasting stuff. My aversion to waste doesn't override my disgust of the Roland sauce though, so that's going down the drain.
That sauce is AWESOME. Now the issue is that there are two main brands of it around my area at least. One is the main tried and true brand... and I think that's the one you have. There is a cheaper version that is kind of darker but has the same name and its crappy.
AznAnarchy99
Lifer
- Dec 6, 2004
- 14,695
- 117
- 106
Bourdain loves Vietnam. He did more episodes there than any other country traveling to almost every region.
I thinking the problem is that you don't really eat food that actually pairs well with the Sriracha sauce. Many people like to say that it works with everything, but that's really a gross exaggeration. The hint of sweetness works well only with certain foods. This is true even if we're only talking about Asian dishes.
It's the same reason why I don't typically like Western hot sauces. Problem for me is that it's usually way too sour and doesn't work well for the foods that I like to eat.
BurnItDwn
Lifer
- Oct 10, 1999
- 26,280
- 1,787
- 126
I usually use the Sambal Oelek which is just the plain Chilli sauce. It's slightly warm, and really has a delicious peppery taste. looks to be around 2000 Scoville. I call it "frosting" and I put a layer of it on top of many dishes, similar to how cakes have frosting.
I usually feel disappointed by Sriracha. It doesn't have the seeds, and is very weak compared to the Sambal Oelek. this is between 600-700 Scoville.
Not sure about the Garlic hot sauce, it's probably pretty close to the Sambal in terms of it's heat. Only issue for me is that since I tend to use a LOT of it, the garlic can be a bit overpowering....
That said, I prefer usually thai peppers diced up really tiny, or habeneros diced up really tiny ... as those are my 2 favorite tasting peppers, and usually they bring the heat up to a nice warm level.
I usually feel disappointed by Sriracha. It doesn't have the seeds, and is very weak compared to the Sambal Oelek. this is between 600-700 Scoville.
Not sure about the Garlic hot sauce, it's probably pretty close to the Sambal in terms of it's heat. Only issue for me is that since I tend to use a LOT of it, the garlic can be a bit overpowering....
That said, I prefer usually thai peppers diced up really tiny, or habeneros diced up really tiny ... as those are my 2 favorite tasting peppers, and usually they bring the heat up to a nice warm level.
- Oct 10, 1999
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I tried it out and its really good. Not very much garlic taste but definitely spicy.
I will try it out with various dishes when I can.
I will try it out with various dishes when I can.
For Pho, I just put in some chili paste similar to the OP's. The chinese/pho restaurants usually have it in a covered dish on the tables and I just spoon some on for taste.
Slew Foot
Lifer
- Sep 22, 2005
- 12,379
- 96
- 86
The only kind I've had is the slender bottle. Rossman's doesn't have sugar, so I'm definitely up for trying that. I'll pick some up next time I'm at the store.
Btw, I had some kind of Asian sweet hot(!?) sauce made by Roland, and it's inedible. Terrible in every regard, and I need to get rid of it. I think it's still in the fridge, and it needs to go down the drain.
Edit:
This is the Roland. AVOID at all costs
http://www.amazon.com/Roland-Orienta...land+hot+sauce
WTF is that shit?
lxskllr
No Lifer
- Nov 30, 2004
- 59,131
- 9,564
- 126
Dunno who uses it, or where, but it's terrible. I saw it on the shelf, and I'm always up for a new hot sauce, so I got it. I haven't had it in months(only used it once), so I can't properly describe the flavor, but it was very sweet, and almost no heat. I remember it as being kind of like seafood cocktail sauce sans horseradish.
- Oct 10, 1999
- 31,178
- 12,708
- 136
didn't taste any sweetness.
then again, I am not a connoisseur of hot sauces either.
fralexandr
Platinum Member
the chili garlic sauce has a small hint of sweetness to it, but its nowhere near as sweet as the major ketchups.
i normally add it in many of the asian soups (noodles, wontons, hot and sour soup, etc) and to soy sauce based sauces for dumplings and such.
I also prefer the jarred version to the squeeze top one.
i normally add it in many of the asian soups (noodles, wontons, hot and sour soup, etc) and to soy sauce based sauces for dumplings and such.
I also prefer the jarred version to the squeeze top one.
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