Don’t get me wrong, I love sriracha along with the rest of you. That said, I much prefer the other product with the green cap — Chili Garlic Sauce or Tuong Ot Toi Viet-Nam. All around the flavor is bolder, spicier, and the nature of the sauce much more versatile.
Try throwing it in a pan for 15 minutes with some raw shrimp. Toss with noodle s and a splash of soy sauce, and you’re set.
