User:FrostFairBlade/sandbox/Huy Fong Foods

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History[edit]

The sauce was developed by the company's founder, David Tran (born 1945), a Chinese-Vietnamese businessman of Teochew descent, and a former Major in the Army of the Republic of South Vietnam,^[1] who fled the country in 1978 and arrived in the United States (first in Boston, then in Los Angeles) in the spring of 1980 as a part of the migration of the Vietnamese boat people following the Vietnam War.^[2]

Huy Fong Foods is a family business, staffed by eight members of the family.^{[verification needed]} David Tran's son, William Tran (born c. 1976), is the company's president; his daughter Yassie Tran-Holliday is vice-president.^{[citation needed]}

References[edit]

^ Shyong, Frank (April 12, 2013). "Sriracha Hot Sauce Purveyor Turns Up the Heat". Los Angeles Times. Retrieved July 28, 2019.
^ Edge, John T. (2009-05-19). "A Chili Sauce to Crow About". New York Times. Retrieved 2013-04-30.

[latimes-april2013-1] Shyong, Frank (April 12, 2013). "Sriracha Hot Sauce Purveyor Turns Up the Heat". Los Angeles Times. Retrieved July 28, 2019.

[nytimes-may2009-2] Edge, John T. (2009-05-19). "A Chili Sauce to Crow About". New York Times. Retrieved 2013-04-30.

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