Oh Sriracha, how I love you.
I love most chilli sauces except for the very sweet ones and I can even find a place for those. My cupboard is always full of different chilli sauces in a range of heats and flavour profiles. I first encountered Sriracha when we went to Seattle a few years ago and it appeared on the table with a bowl of pho in a Vietnamese restaurant. It was love at first bite. For the rest of the trip we kept on seeing it as the bottle is so distinctive, but never got round to getting the name. Oh how my heart leapt when I spotted that rooster peeking out at me in a Chinese shop in Birmingham and I could have it in my own home. It’s a lovely heat, not too hot, not too mild, not too sweet and is perfect with almost any Asian food. My recent dirty pleasure is a packet of cheap ramen noodles doused in Sriracha. If I’m feeling particularly cheffy I might throw in a bit of veg but really for the ultimate tasty student experience the two are just made for each other.