sot sri racha (ซอสศรีราชา)
Thai. ‘Sri Racha sauce’. Name of
a hot sauce, dark orange
to red in colour,
and made from a paste of sweet
sugar and salt.
It is named after the seaside town and
Sri Racha in
Province, where it was first produced, allegedly
1930s by a local housewife named Ms. Thanom Thimkrajahng-Chakkaphaak
The sauce, which is described by Thais as more viscous, more sweet
and more sour than other Thai sauces, is
as a dipping sauce, especially
with seafood dishes and
such as with a dish
khai yad sai (fig.).
Vietnam, where the sauce is known as tuong ot sri racha (tương ớt
sriracha), it is used as a dipping sauce for fried
called cha gio (chả
thod (เปาะเปี๊ยะทอด) in Thai.
It is sold in ketchup-like bottles and is also referred to as sot
phrik sri racha (ซอสพริกศรีราชา) and
sri racha (น้ำพริกศรีราชา). Most brands feature one or more red
chilies on their label, referring both to the sauce's main
ingredient and to its pungent taste. In English, it may be referred
to as Sri Racha chili sauce.