Sriracha Sauce by Hoy Fong brand was created in 1980 in USA by ethnic Chinese immigrant from Vietnam, David Tran.
The most popular one outside of Thailand is a creation by American company, Huy Fong Foods. It has a picture of a rooster on the front and a green cork.
Huy Fong’s sriracha contains the preservative sodium hydrogen sulfite (E 222) so it can withstand being open and used several times.
Authentic fresh Thai sriracha, on the other hand, does not and therefore is left cold after it has been opened.
In Thailand, the sauce mainly functions as a dipping sauce for seafood.