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.
Fried rice with bacon is a bit more of a modern asian recipe yet tastes just as good. when you don’t have Chinese sausage, try it with bacon strips!
This is a sambal from Thailand (Issan). It is a wonderfully garlicky and spicy sambal very similar to hmong eggplant dipping sauce. This is my take on the traditional sambal. I love eating this with sticky rice and ovened broiled meat.
Spicy pepper Sambal
Preparation: 5 min. Cooking: 20 minutes
Steamed Rice Rolls is an addicting Vietnamese dish that the Hmong people often enjoy cooking and eating with their own dipping sauce. Though it does take practice to cook this dish to its perfection, it’s too delicious to not make time to try this recipe every once in awhile!
No doubt Chicken tastes great with basil leaves. You may have tried chicken poppers before from certain asian restaurants. Now you can learn how to make it at home!
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
This traditional Hmong dish is made with Hmong cucumbers and is a perfect drink/ side dish for a hot summer. One sip of this cool and refreshing drink will quench your thirst. The cucumber itself brings delightful crunchiness to the drink the same way water chestnuts do for the three color drink. You can get hmong cucumbers at the farmer’s markets or Hmong neighbors. My parents grow many of them every year in their garden.
Preparation: 5-10 minutesRead the full recipe