Salad recipes

PostHeaderIcon Hmong smoked ham & Green Mustards – Nqaij Npua Qhuav Xyaw Zaub Ntsuab

Hmong smoked ham & Green Mustards - Nqaij Npua Qhuav Xyaw Zaub Ntsuab

Hmong smoked ham & Green Mustards - Nqaij Npua Qhuav Xyaw Zaub Ntsuab

 

I enjoy hmong smoked ham and green mustards particularly because it makes a very hearty meal on a winter day. The resulting soup broth brings a lot of warmth to the soul. Unfortunately hmong smoked ham is only available at hmong markets (found usually at the frozen aisle). If you don’t live near a hmong market then substitute with American smoked ham. Choose pieces that contain more fat for a richer soup taste.

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PostHeaderIcon Zesty Peanut Salad – Zaub Xav Lav

Zaub Xav Lav

Zaub Xav Lav

 

My Mother’s Salad – Zaub Xav Lav
This traditional salad is very simple for any American family to make. If you ever run out of salad dressing but still have lots of healthy greens sitting in your fridge then try my mother’s salad recipe. It’s a very zesty nutty salad and quite enjoyable. Don’t be afraid to use egg yolks in this salad as yolks are actually the more nutritious part of an egg.

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PostHeaderIcon 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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PostHeaderIcon Bun Vermicelli Noodle Salad

Bun Vermicelli Noodle Salad

Bun Vermicelli Noodle Salad

 

Bun (pronounced as boon) is a Vietnamese salad. Besides ordering Pho noodle soup at the Pho restaurants, Bun salad is always another option to have. I learned to make Bun from my oldest sister awhile back when we first made it for the first time for the family. You could oven or grill your meat and would come out just as succulent as the restaurant’s. Enjoy!

Preparation: 5 minutes. Marination: 2 hours. Cooking: 45-55 minutes.

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PostHeaderIcon Chicken Larb Salad – Lav Nqaij Qaib

Often when my mother boils a whole chicken to make Hmong pho, she would tear off the chicken breasts and chop it up to make chicken laab on the side. Chicken lab salad is simple, quick and healthiest of the lab salads.
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PostHeaderIcon Fish Larb – Lav Nqaij Ntses

I can always expect my brother Steven to do some good fish laab salad. I remember the first time he made fish salad for us was when he first started to pick up fishing and when he brought his first big striper home. he used it to make Fish salad for us and it was delicious. There are a couple different techniques we do fish laab in my family but here is one recipe I am sure fish lovers will enjoy.

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Hmong food friends