This traditional Hmong dish is made with Hmong cucumbers and is a perfect drink/ side dish for a hot summer. One sip of this cool and refreshing drink will quench your thirst. The cucumber itself brings delightful crunchiness to the drink the same way water chestnuts do for the three color drink. You can get hmong cucumbers at the farmer’s markets or Hmong neighbors. My parents grow many of them every year in their garden.
Preparation: 5-10 minutes
Ingredients for 2 servings:
- 1 hmong cucumber
- 2-3 TB of sugar
- ¼ cup of water
- Rinse the cucumber and cut in half lengthwise. With a spoon, dig out the center where the seeds are. The remaining is the cucumber flesh which is what you want for the drink. With the spoon, scrape lightly but rapidly up and down the cucumber sides and center. Do this until you get all the flesh off and there’s only the green outer skin left. Refer to the images for help.
- Add the water and start with 2 TB sugar and mix. If needs more sugar, add another TB of sugar. Mix in crushed ice and serve.