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.
One time when my mom prepared this dish for a big group of Hmong friends and relatives, they all raved how it reminded them of when they used to eat pho all the time at the street markets back in Laos. This is my favorite Pho noodle soup. the peanut butter addition to a pho bowl is what makes this pho noodle soup especially tasty and unique.
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
This is my take on jajangmyun, in which i modified the recipe just a bit to fit our family’s taste. JaJangmyun is a very popular korean black bean noodle dish that has been showcased many times in Korean drama movies. It’s actually a very simple dish if you can find the right black bean paste (not black bean garlic sauce!) which are usually sold only at korean markets. they should only contain: wheat flour, soybean and maybe msg and preservatives. At other asian stores if it says black bean, and is a korean brand then you got the right stuff!Read the full recipe
Every once in awhile my mom would buy fifteen to twenty pounds of meat just so we can make hmong sausages, pack them individually in Ziploc bags and then store them in the freezer. This supply would probably last us a month or two as we would only take one sausage rolled link out to oven for dinner. Hmong sausage I believe was inspired by Lao sausage, but of course they both taste different from one another. The distinct difference I believe is that Lao people use coriander and shallots and a few other seasonings while Hmong people uses different seasonings and usually add a bit more vegetable ingredients. Different Hmong families make it differently, but here is one of my family’s versions of Hmong sausage.
Who doesn’t like Korean Barbecue? Every time I visit the asian ghetto (asian food plaza) in Berkeley, I would always get the Korean Barbecue spare ribs. Now I can make it at home, and so can you!
During a time when I was trying to reduce my meat intake I created this yummy mushroom eggroll recipe. it actually tastes really delicious and best thing is it’s heathier and cooks really fast! every time i make it for the family, they seem to disappear faster than when i make regular eggrolls Try it, you won’t regret making this!
Read the full recipe