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.
Hmong love fish and tamarind as much as Thai do it’s no wonder Hmong people adore many Thai fish cuisine. This dish is a variation of Thai fried fish soaked in tomato tamarind sauce. My dad loves catfish, so I decided to fry catfish nuggets instead of a big fish. it’s cheaper and a lot more convenient to eat without without having to pick out fish bones.Read the full recipe
This summer I found myself on the grill a lot. When the heat is unbearable i would rush into grilling food. At one point, i quickly rubbed different seasonings to marinate the shrimp and meat and I actually ended up creating some pretty tasty kabobs. I guess you could say it was on accident I am sure you will like these seasoned kabobs just as much as my family did during the bbq.
Preparation: 10 minutes. Marinate: 1 hour. Cooking: 10 minutes
This Hmong pepper dipping sauce is perfect for serving with any grilled, bbq and ovened meat. Its also perfect for eggrolls, steamed rice rolls and cabbage rolls (these recipes can be found on this website). The oil and vinegar in this recipe it meant to help reduce chilli peppers’ heat.Read the full recipe
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
There are so many different ingredients you could add into making this sweet tricolor dessert. It’s the same idea as choosing your toppings for your ice cream cone. The Thai, Lao, Vietnamese, Hmong and other southeast asian minorities make this dessert as each add different items into the dessert. Usually at big parties, Hmong people would mix all ingredients together in a big bowl, and would pour ladles of the dessert into individual bowls or cups. However, you can serve it any way you like by color coding in a classy glass cup or just by mixing everything in a big bowl to serve a big crowd. There are many variations on making nab vam, and this recipe will guide you into the basic way the Hmong people like to make NabVam, the multicolor sweet drink.
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.