How Sriracha Got So Hot The conquering condiment is changing the way Americans eat.
By Margaret Littman •
This story appears in the July 2015 issue of Entrepreneur. Subscribe »
David Tran's company, Huy Fong Foods, was already a moneymaker while it was operating under the radar for almost three decades. But since high-profile foodies have endorsed his sriracha hot sauce over the past few years, it has become the condiment on nearly every American's lips.
Tran, CEO, emigrated from Vietnam to the U.S. in 1979 on the freighter Huey Fong, a name he tweaked when he was inspired the following year to launch his company, selling his version of sriracha hot sauce to Asian restaurants around Los Angeles straight out of his Chevy van.
