I was sniffing around the Web to try to find out, and came upon this old article in Los Angeles magazine. The guy's name is David Tran, he runs Huy Fong Foods, and he's an ethnic Chinese immigrant who arrived from Vietnam in 1980. He started it with $50,000 in family savings, and it's now a multi-million-dollar enterprise shipping tons of chile sauce every year.
What an entrepreneurial story! And congrats to the guy who managed to take an everyday kitchen staple and completely dominate the business. Somehow I think that even in the worst of recessions, sambal will continue to survive and thrive. Especially with Indonesians, who just can't live without the stuff.
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