[1] It was founded by David Tran, a Vietnamese-born immigrant, beginning in 1980 on Spring Street in Los Angeles's Chinatown.

[4] It is currently Huy Fong Foods' best-known and best-selling item, easily recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in five languages (Vietnamese, English, Chinese, French, and Spanish) and the rooster logo.

[6] Huy Fong Foods was founded by David Tran (born 1945), an ethnic Chinese businessman and a former Major in the South Vietnamese Army.

[8] Shortly after arriving in Boston, Tran called up his brother-in-law in Los Angeles, and decided to move there after learning that there were red peppers.

[9] After arriving in Los Angeles, Tran established his own hot sauce company, which he named after the Huey Fong freighter that brought him to the United States.

[13][12] He began selling hot sauces to local Asian restaurants out of a van, making $2,300 in his first month in business.

These sauces are produced on machinery that has been specially modified by David Tran, who taught himself machining and welding skills.

[18][19] Los Angeles Superior Court judge Robert H. O'Brien initially refused the emergency request, but less than a month later, he ordered the factory to partially shut down.

Huy Fong foods initially required more peppers than Underwood ranches could produce, so it contracted with other farmers as needed.

Underwood Ranches filed a cross-complaint against Huy Fong Foods alleging breach of contract, promissory estoppel and fraud.

[33] The company again announced production suspension in May 2024 until September 2024 at the earliest due to chili sourcing, although their competitors are not experiencing shortages.