![]() Tran kept upgrading factories to meet demand: Huy Fong sold the Sriracha sauce and its popularity took off in the early-1980s among Asian restaurants and grocers. Why? He was born in 1945: The Year of the Rooster. To really make the product stand out, Tran slapped a Rooster logo on everything he sold. He filled recycled baby jars and sold product out of a Blue Chevy Van, making $2.3k the first month. So Tran brought his recipe, swapping out chilis for a local ingredient: jalapeños. Tran eventually landed in the US and ended up in LA.Īt the time, Sriracha was absent from California. The boat inspired Tran's business name Huy Fong Foods. In 1978, the Tran family joined 3k+ refugees and fled Communist Vietnam on a Taiwanese boat called the Huey Fong (means "Gathering Prosperity”). One variation was created by David Tran, a major in the South Vietnamese army. Variations of this recipe have travelled across the globes in the decades since. ![]() ![]() To begin the story, we need to rewind back to the 1930s: In a Thai town called Sri Racha, a housewife named Thanom Chakkapak created a paste of chili peppers, distilled vinegar, garlic, sugar and salt. A Vietnamese refugee built a $1B+ hot sauce brand with no sales team and $0 in ad spend. ![]()
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