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 Beef Jerky Salad

Hmong Beef Jerky Salad

Hmong Beef Jerky Salad

 

This is my mother’s Hmong beef jerky salad that I’ve also learned to enjoy making for our family. Whenever there’s a big Hmong feast/party, there’s a chance for leftover cow’s meat. My mom would take some of these leftover meat and use it to make beef jerky or what I would call beef jerky salad.

Preparation & Cooking: 30-40 minutes

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Fresh Tofu Springrolls

There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because  in each roll it’s packed with fresh vegetables and lettuce! However It all depends on  the individual on what they like to put into the spring roll. In my family we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. It’s so simple yet so tasty. Fried Tofu brings a great crunch into each springroll so definitely give it a try. And it only gets better when you make the dipping sauce for it!

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Shrimp Springrolls

shrimp springrols

Shrimp Springrols

 

There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because  in each roll it’s packed with fresh vegetables and lettuce! However it all depends on  the individual, on what they like to put into the spring roll. In my family, we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!

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Oven Broiled Fish stuffed with Herbs – Ntses Ki

Ntses Ki

Ntses Ki

 

I love oven broiled fish stuffed with fresh herbs! It’s not just yummy but it’s really healthy.  Lao and Thai people use more herbs and seasonings but i just love the simple  way my parents make this fish dish. Some lemon grass, kaffir leaves, fresh mints are enough to give the fish  a wonderful aromatic and tasty flavor!

Preparation: 10 minutes. Cooking: 15 minutes

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Chicken Bamboo Soup – Ntsuag XYaw Nrog Nqaij Qaib

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib

 

 

Hmong chicken and bamboo soup is very simple and quick to make. It is very delicious as it is usually poured over white steamed rice to enjoy especially on a cold autumn or winter day. You can use fresh bamboo shoot or more conveniently canned bamboo shoots which are sold as all Asian markets.

Preparation: 10 min. Cooking: 15 min.

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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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