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.
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.
Preparation: ~5 minutes. Cooking: 10 minutes
My dad and I love eating birds the most in my family! Quails specifically are very healthy as this bird contains a lot more nutrients and less fat than say a chicken does. Here is a quick and easy recipe my dad and I often make. 🙂 Enjoy!
This soup will definitely relax you on any cold winter day and tastes oh so good when it’s eaten immediately from the hot stove. My mom told me that in Laos the Hmong have taken this soup into their own homes as it is a very inexpensive and easy way to prepare for their big families. For the healthy and the sick, this could be anyone’s favorite soup so I hope you will also enjoy it.
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. Different Hmong families make it differently, but here is one of my family’s versions of Hmong sausage.
On most Hmong occasions, there are always egg rolls. In my opinion, Hmong people make eggrolls the best. They are so addicting! One time my family and cousins gathered together to make four hundred eggrolls for my sister’s wedding. It doesn’t take much effort once you get the wrapping down! Here is one of my family’s version of how to make eggrolls.