SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson
SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson
Podcasts

Eat Drink Asia: The Sriracha story – an American-made hot sauce with Thai roots

  • How a Chinese-Vietnamese refugee built an empire on a spicy sauce

Topic |   Eat Drink Asia Podcast
Alkira ReinfrankBernice ChanYang Yang
Alkira Reinfrank , Bernice Chan and Yang Yang

Updated: 1:01pm, 7 Jun, 2019

Why you can trust SCMP
SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson
SCMP reporter Patrick Blennerhassett puts some Sriracha hot sauce on his chicken wings at Nha Trang restaurant, Times Square, Hong Kong. Photo: Antony Dickson
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