Welcome to Hmong Food home cooking website where you will learn the basics of Hmong cooking as well as other Asian recipes, with a few of them being my own creations. We all know asian food when we see it, but what's Hmong food? Some of what we know as Hmong Food in America today are recreations of popular asian dishes that the Hmong people have learned to cook by living amongst the Lao and Thai people. They are rich in flavors and pleasing to our taste buds such as curry, Pho beef noodle soup, papaya salad and three color drink (aka Nab Vam). You will also be guided into learning actual traditional Hmong food that is made with simple flavors which reflects Hmong people lifestyle as agriculturalists. This is the first cooking website that will share many of these traditional and modern Hmong and Asian recipes that you would particularly find on a Hmong American family dinner table.

Sweet Soy Bean Rice Patties – Mov Phom

Mov Phom Sweet Soy Bean Rice Patties

Mov Phom Sweet Soy Bean Rice Patties

 

 

This traditional soft sweet fluffy delight makes a great healthy snack. In Laos, sugar is found in towns only. The Hmong people didn’t always add sugar since they lived in mountains secluded from the rest. Traditionally Hmong people wrapped the rice patties in banana leaves but aluminum foil works just fine. You will need a regular sized blender and a steamer.

Preparation time 25-30 minutes.

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Chicken Katsu

Chicken Katsu

Chicken Katsu

 

 

Chicken Katsu is a popular Japanese dish that Americans have come to enjoy. I would order chicken katsu whenever I eat at L&L Hawaiian Bbq. This is my adaptation of chicken Katsu which is equally as tasty. SKWD9N877ABQ

Preparation: 5 minutes plus overnight marinate. Cooking: 20 minutes

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Cabbage Rolls – Zaub Pob Qhwv

Zaub Pob Qhwv

Zaub Pob Qhwv

 

This is a traditional Hmong dish. My dad tells me that the Hmong in Asia often grew cabbages but I’ve been introduced to this dish only recently and it’s probably because my mom never enjoyed the smell of steamed cabbage so never bothered to make it. The first time I actually had cabbage rolls were when a college friend brought lunch after a class we had together. I didn’t know what they were but they tasted great especially with the Hmong pepper sauce.

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Samosa – Indian Appetizer

Samosa - Indian appetizer

Samosa - Indian appetizer

Preparation: 1:10 hour. Baking in Oven: 30 min

Samosa is a wonderful Indian appetizer that is believed to have traveled along the trade routes from central Asia. I myself have seen a few variations of samosas in a couple different asian cultures. My version of making Indian samosa is a bit non-traditional but a quicker and a healthier way of making Indian samosas. I first had it way back in high school when my science partner Ravneel offered me some samosas that his mother had made. I dipped them into this amazing chutney minty dipping sauce and immediately fell in love (with the food that is!). Ever since then I couldn’t stop making samosas.

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Sesame balls – Qe ncuav kib

Qe ncuav kib - sesame balls

Qe ncuav kib - sesame balls

 

 

Preparation: 20 minutes. Cooking: 12 minutes

This chinese delightful dim sum is also a favorite appetizer known to southeast asia. My mother used to make sesame balls when I was just a little girl. I remember she would let me roll the dough into balls before frying them.

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Spicy Tomato Sambal – Txiv Lwm Suav Kua Txob

Spicy Tomato Sambal - Txiv Lwm Suav Kua Txob

Spicy Tomato Sambal - Txiv Lwm Suav Kua Txob

 

 

This is a popular dipping in Hmong families when it comes to oven broiled meat and sausages and fish. The tomato juice from the dipping makes the meat more succulent to eat.

Preparation: 10 min

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