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
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
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).
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. Although this recipe calls for shrimp, we also enjoy using ground beef, and imitation crab in ours. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!
I once had this amazingly tasty sausage lettuce wrap at Champa Garden in Oakland. You can purchase lao sausage or hmong sausage at any southeast asian or hmong local stores in the frozen aisle. You can also purchase Vietnamese dipping sauce which is usually sold in a clear container in the vegetable chill aisle. If not, you can also make hmong sausage from scratch by doing a quick search on our website. Dipping sauce recipe below.
Preparation: 15 min Cooking: 15 min
This is a popular dipping in Hmong families when it comes to oven broiled meat and sausages and fish. The tomato juice from the dipping makes the meat more succulent to eat.
Preparation: 10 min
A common and simple way of having dinner in a hmong family is having very succulent tasty pork with a wonderful spicy pepper dipping sauce and steamed white rice. Experience Hmong food at its simplest. Enjoy. (warning: very spicy pepper so only dip meat lightly on pepper sauce!)
Hmong chicken and bamboo soup is very simple and quick to make. It is very delicious as it is usually poured over white steamed rice to enjoy especially on a cold autumn or winter day. You can use fresh bamboo shoot or more conveniently canned bamboo shoots which are sold as all Asian markets.
Preparation: 10 min. Cooking: 15 min.
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.
This is a sambal from Thailand (Issan). It is a wonderfully garlicky and spicy sambal very similar to hmong eggplant dipping sauce. This is my take on the traditional sambal. I love eating this with sticky rice and ovened broiled meat.
Spicy pepper Sambal
Preparation: 5 min. Cooking: 20 minutes