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.
Papaya salad is a favorite shared asian dish of southeast asia. It has Lao and Thai roots but everyone makes it a bit different from one another. Hmong people make their papaya most similar to Lao and Thai people. You could even say Hmong papaya fuse a little of both Lao and Thai style together in Hmong papaya salad. This dish is stinky in a good way and quite addictive. Often times, people rush to the Hmong new year festivals just so they can buy some papaya salad. Make sure to choose a nice large (ripe) green papaya for this dish.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.
My brother in law makes this amazing lemongrass marinated pork ribs. My recipe is almost as good as his and I want to share it with you! Make sure to serve it with steamed white rice and pepper sauce. Your family will surely be grubbing on these!
Preparation: 10 minutes. Cooking: 15-20 minutes
Pho is best known as a Vietnamese soup that has become a shared dish in southeast Asia and of course everyone makes it a bit differently from one another. Thai people call theirs Guoi Tiao and Hmong call it Fawm. Some Hmong make it similar to the way they ate back in Laos and some make it the way Vietnamese people in America make pho. This recipe is most similar to lao pho. I like to make my own meatballs because they are like delightful crunch bits that you could look forward to in the soup.
Preparation and Cooking: 1 hour and 30 minutes
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
Shoua, a friend back in Berkeley really loved this Thai dessert. At first I thought was a weird combination since Hmong people usually only eat sticky rice with meat or sticky rice stuffed with banana but when she introduced me to this dessert I thought it was a pretty smart dish. The key to making this a good dessert is having perfect ripe sweet mangos. My sisters and I have made this several times and it turned out just as delicious as at the restaurant.