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Sriracha Hot Sauce Maker CEO Compares California Business Regulations To Communist Vietnam

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Sriracha Hot Chili Sauce is bottled at the Huy Fong Foods plant on May 14, 2014 in Irwindale, California. Huy Fong Foods is at legals odds with the Irwindale City Council and residents of nearby houses where some have complained of ill effects caused by strong pepper odors during the fall pepper crushing season at the plant. (Photo by David McNew/Getty Images)

Sriracha Hot Chili Sauce is bottled at the Huy Fong Foods plant on May 14, 2014 in Irwindale, California. (David McNew/Getty Images)

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IRWINDALE, Los Angeles County (CBS SF) — The head of the Los Angeles-area company that makes Sriracha hot sauce has compared government restrictions on his business to those he faced in communist Vietnam.

David Tran, CEO of Huy Fong Foods, told National Public Radio this week he escaped from Vietnam decades ago to be free of the communist government and its intrusions.

“Today, I feel almost the same,” Tran told NPR. “Even now, we live in [the] USA, and my feeling, the government, not a big difference.”

Huy Fong has been embroiled in a battle with the city council of Irwindale over the spicy smells emitted by its factory following complaints by neighbors.

Wednesday, a vote to declare the Sriracha plant a nuisance was continued until May 28th.

Earlier this week, Texas Rep. Jason Villalba visited Tran at the Irwindale plant in a pitch to move the Sriracha factory to his state.

The growing cult popularity of Sriracha has compelled other communities to lobby for the plant’s relocation.

Tran told NPR he was not planning to move the plant after living in California for more than 30 years.

Huy Fong reported $60 million in Sriracha sales in 2012, with double-digit sales growth each year.

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