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Chicago Sun-Times
Chicago Sun-Times
National
Dorothy Hernandez

Sriracha shortage has Chicago restaurants, shoppers scrambling for hot sauce

Amy Le, owner of Saucy Porka, with her entire stock of Huy Fong sriracha at her restaurant in Hyde Park. (Owen Ziliak/Sun-Times)

It’s a combination that’s becoming as classic as peanut butter and jelly or ham and cheese: a bowl of pho with a drizzle of Sriracha.

But not just any Sriracha will do for the Vietnamese noodle soup. For most people, it has to be Huy Fong, the one with the rooster on the bottle and green cap.

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