Sriracha sauce as we know it today was concocted in Los Angeles by David Tran, a Chinese-Vietnamese refugee, in the 1980s. Its iconic rooster bottle is recognizable the world over. We went to the factory of Huy Fong Foods, which makes the sauce, and got an inside look at how it’s made.

* CORRECTION: In the video, we said Tran left Vietnam in 1967. The date is meant to be 1978, when he left on the freighter to Hong Kong.

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Written and Produced by: Clarissa Wei
Voiced by: Joel Roche
Shot and Directed by: Jason Poon
Second Camera by: Martin Gradek
Edited by: Nicholas Ko
Mastered by: Victor Pena

Music: Audio Network