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.

Preparation & cooking time: 20 minutes

Ingredients for 4 servings:

  • 2 big handfuls of Mustard greens
  • 2 qts of water
  • 1-2 cups of thinly sliced Hmong smoked ham
  • 2 TB of sea salt
  1. Thinly slice your smoked ham into bite sizes. Put into a pot of 2 qts water on medium high heat. Cook meat for about 10 minutes.
  2. Meanwhile, rinse your mustard greens. Make sure to break leaves apart from the stem, and break larger leaves in halves. Rinse, drain and set aside.
  3. Transfer the mustard greens into the pot making sure to use a wooden spoon to stir the leaves in. Cook for another  10 minutes.
  4. Serve the soup with a side of steamed white rice – or – drain the vegetables and meat and set it aside on a plate and pour ladles of broth over a bowl of steamed white rice.

2 Responses to “Hmong smoked ham & Green Mustards – Nqaij Npua Qhuav Xyaw Zaub Ntsuab”

  • Hli says:

    The pictures are so helpful. Also thanks for identifying this vegetable. Do you think that you can create a page or something with some basic vocab of veggies etc that is translated into English?

  • Hmong says:

    Thank you Hli for your feedback. yes, we are currently working on a common hmong & asian vegetable & herb “encyclopedia”

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