Huy Fong Foods was started 30 years ago by David Tran, thrown out of Vietnam by the Communists for being of Chinese descent. He started making hot sauce because he couldn't find any he really liked in Los Angeles. His Sriracha sauce was first made in a half empty 2500 square foot shop in Chinatown and delivered locally in a chevy van.

This week Huy Fong broke grounds for a new 655,000 square foot production plant so they have room to cut down to only two shifts a day. Currently the company ships 100 tons of hot sauce a day but expects to increase capacity rapidly.

Huy Fong's sauces are not entirely authentic, being made from tasty red ripe Jalapeno peppers which they don't have in Southeast Asia, but nobody seems to mind.

Tran's ambitions are modest, "To sell my hot sauces everywhere Pepsi is sold".