[CH] sriracha

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While in a Vietnamese restaurant recently I learned a new way (to me at
least) to use Sriracha.  The owner suggested I mix half and half Sriracha
with Hoisin.  The result was a really good dipping sauce for the beef in my
Pho.  YUM.  I've since used it for egg rolls and other dipping foods at
home.  I now like to put the two side by side rather than completely mix.
That way I can use the sauce three ways: sriracha alone, the mixture in the
middle or hoisin alone as the mood strikes with each bite.   Deb in Houston

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