No, not Rooster -- aka sriracha -- that's only hot, I think. The brand of sweet chili sauce I have right now is Linghams, from Malaysia. Most brands I've seen are sort of fluorescent orange, but not from food coloring. Shroom is right about the big bottle for a lot of brands, though. It is great stuff: hot, sweet, sour, garlicky.
Banh mi is one of those thrilling fusions of indigenous and colonial -- the French brought their bread and pâté to Vietnam, and the Vietnamese added their own flavors. (I forgot to mention sprigs of cilantro and mint and/or Thai basil on the sandwich as well.) Even when it's made with mystery meat -- and a lot of them are, since how many of us understand Vietnamese? -- it's great. John Thorne has a great piece about it in
Pot On the Fire. I think that's where I first learned about it, and had to find it asap. And make my own.