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First r should be silent. See-rah-cha with the ch having a soft sound like a j or the second g in garage. Named after and pronounced the same way as the town Si Racha.
What is the Thai pronunciation for Sriracha?
“See-rah-jah.” [click for a pronunciation lesson] The first “r” is not pronounced and the word is said as three distinct syllables.
What is "the official Sriracha website?" How can a type of condiment have an official website? What is ketchup's official website?
I assume they mean Huy Fong's website (Sriracha). There is no pronunciation listed on that site and Huy Fong's founder is a Chinese-Vietnamese immigrant to the United States. Probably not a good source for Thai pronunciation anyway, nor is the Huffington Post. I can post 10 links to articles from the New York Times, LA Times, etc. that tell you it's supposed to be pronounced SIR-rah-cha but that doesn't mean they're correct.
The pronunciation in the Bon Appetite link I posted is from Thai Theparos Food Products, an actual Thai company and maker of the first sriracha (sriraja panich). The two audio links I posted were from Thailand natives. I've had this conversation with the owners of a Thai restaurant (who are from there, only speak broken English, and make their own house version) I go to frequently and they gave me the same pronunciation.
Here's one from Leela Punyaratabandhu, a Thai food blogger/Thai cookbook author from Bangkok:
Quote:
As an aside, to clear up the issue once and for all,the correct pronunciation of Sriracha, as recognized by literate native speakers of the Thai language, is see-rah-chah 2
Quote:
2 Ignore the first R; it’s merely an unvocalized remnant of the original Sanskrit. All three syllables are open (CV) with clear breaks between them and must be pronounced in such a way that indicates these breaks (in other words, not SIR-otch-ah).
You can always try other brands like Lee Kum Kim, Shark brand, Thai Theparos, etc. You might even like them better. The Lee Kum Kim version is really good on meatloaf. The anchovies give it a nice flavor and it has more of a brown sugar type of sweetness to it. Shark brand is my favorite, though I do like the Huy Fong version for some things.
Or better yet, you can make your own. I doubt that shutdown will have much of an effect on being able to find it though. They sell it everywhere.
You can always try other brands like Lee Kum Kim, Shark brand, Thai Theparos, etc. You might even like them better. The Lee Kum Kim version is really good on meatloaf. The anchovies give it a nice flavor and it has more of a brown sugar type of sweetness to it. Shark brand is my favorite, though I do like the Huy Fong version for some things.
Or better yet, you can make your own. I doubt that shutdown will have much of an effect on being able to find it though. They sell it everywhere.
I've been trying to find the shark brand, but been unsuccessful. Is there another name on the bottle or something distinctive that I am missing?
I've been trying to find the shark brand, but been unsuccessful. Is there another name on the bottle or something distinctive that I am missing?
Bottle looks like this:
Have you tried an Asian market? That's where I get mine. The internet is always an option as well. Probably more expensive online though, unless you buy a case of it.
Sriraja Panich is similar to Shark brand, you might want to try that one too. They're both not as thick or sweet as the Huy Fong version.
You can always try other brands like Lee Kum Kim, Shark brand, Thai Theparos, etc. You might even like them better. The Lee Kum Kim version is really good on meatloaf. The anchovies give it a nice flavor and it has more of a brown sugar type of sweetness to it. Shark brand is my favorite, though I do like the Huy Fong version for some things.
Or better yet, you can make your own. I doubt that shutdown will have much of an effect on being able to find it though. They sell it everywhere.
Lee Kum Kim is the one I have and it's usually what I buy. They sell it at Krogers here.
I think it's a little less sweet and has more of a bite than Huy Fong, maybe because of the anchovies.
(It does seem a bit pricey. I wonder if it's good or not.)
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