hmong

PostHeaderIcon Caramelized red braised pork – Nqaij Qab Zib

Caramelized red braised pork - Nqaij Qab Zib

Caramelized red braised pork - Nqaij Qab Zib

This sweet red braised pork I believe is originally a Chinese dish that made its way into southeast asian cooking. It is a very delicious dish that even some people cannot understand why it is not served at Chinese restaurants. There are many variations of cooking red cooked pork. The recipe I provide below is how the Hmong people have adapted this dish into making their own as they use a few different ingredients. You can expect to see this dish served at Hmong rituals and gatherings.

Preparation: Overnight Marinate. Cooking: 2 hours Slow cooking

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PostHeaderIcon Cellophane Noodles with Bamboo Stir Fry – Peev Choj

Peev choj - Cellophane noodle

Peev choj - Cellophane noodle

 

 

This Hmong stir fry cellophane noodles though may look peculiar to some, is no doubt delicious and can quite honestly be addictive. This stir fry noodle is often served at hmong feasts and other gatherings of friends and family. The best part about this dish is that it’s quite simple and quick to make.

Preparation: 15 minutes Cooking: 15 minutes

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PostHeaderIcon Hmong pepper dipping sauce – Kua Txob Ntsw Nqaij

Hmong pepper dipping sauce - kua txob ntsw nqaij

Hmong pepper dipping sauce - kua txob ntsw nqaij

 

 

 

This Hmong pepper dipping sauce is perfect for serving with any grilled, bbq and ovened meat. Its also perfect for eggrolls, steamed rice rolls and cabbage rolls (these recipes can be found on this website). The oil and vinegar in this recipe it meant to help reduce chilli peppers’ heat.

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PostHeaderIcon More about the Cook

My name is Kathy Vue and I enjoy cooking. I am a full time student as well as a teaching assistant at a local elementary school in Sacramento. When I do have some time to spare, cooking is always one of the first things to do on my list. When I started this website in the summer of 2010, it started out more so like a personal journal of many recipes. As the year progressed I continued to add more traditional Hmong recipes, and so I had to cook carefully and more consciously. Many thanks to my family especially my mother and my older sister for their guidance in cooking. To me, the tradition of cooking is about the mother-daughter interaction that is so important for it represents when one generation carefully passes down a history of knowledge to the new generation through our ways of cooking. Just like the language and the culture, cooking is essential to the Hmong identity as the way we eat reflects the humble lives of our people.

The Hmong people cook based on their taste palette so translating/transcribing such home cooking style to the American way of cooking with measuring equipments does take a lot of time and effort to do. With that said, I won’t always have time to update with new recipes but please leave any feedback and suggestions on the recipes that you do see here and I do hope you stay tune for future recipes.

Many thanks to Florin who made this website happen and who has helped me maintain this website when I cannot. Thank you.

PostHeaderIcon Thoughts for start

How to train your daughter to be a good cook
For the Hmong people it’s tradition for Hmong girls to learn to cook at the earliest age(~5-6 years old). As a prerequisite for cooking, the mother generally would first teach the daughter(s) to sweep the floor, wash the dishes and wipe the dinner table down. Eventually the daughters can then assist the mother in cooking for the family. Around the age of 12 yrs old they will be ready to help prepare large feasts at Hmong gatherings. Soon enough, your daughters would be ready to cook on their own once they hit high school. They will come home and help cook for friends and family. This is the traditional way a Hmong mother trains a daughter to be a good family cook and a future wife.

About Me
Several friends and family know very well that i do cook a lot. Sometimes absent-mindedly, and sometimes way too obsessively. For me, cooking has been a great way to express your creativity. What I love about cooking the most however is not the results, but knowing I can bring people together with good food on the table.

My goals with this website is to simply share many of the treasured Asian recipes that my family and I enjoy eating! But more importantly my main goal is to document and also promote the awareness of Hmong food. Lastly, I hope to find inspiration to expand Hmong cooking to a new level. I do plan to make video cooking directions, a list of 30-minute asian meals and in the far future a Hmong Traveling cook book that shares recipes from Hmong cooks all over the world. This website is just a starting point for me. Help me out by giving me feedback on the recipes that you do try from this website!

PostHeaderIcon 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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Hmong food friends