Hmong Food Hmong and asian recipes Sat, 26 Feb 2011 22:22:31 +0000 en hourly 1 Chicken Katsu Wed, 12 Jan 2011 16:52:22 +0000 Hmong

Chicken Katsu

Chicken Katsu



Chicken Katsu is a popular Japanese dish that Americans have come to enjoy. I would order chicken katsu whenever I eat at L&L Hawaiian Bbq. This is my adaptation of chicken Katsu which is equally as tasty.

Preparation: 5 minutes plus overnight marinate. Cooking: 20 minutes

Ingredients for 4 servings:

  • ½ cup corn starch
  • ½ cup all purpose flour
  • ½  tsp of garlic powder
  • ½ tsp black ground pepper
  • ¼  tsp of garlic powder
  • 2/3 cup of water
  • 2 eggs
  • 4 chicken thighs, deboned
  • ½ IB of panko
  • Oil for deep frying

Dipping Sauce:

  • 1/6 cup of worceshire sauce
  • 1/3 cup of ketchup
  • 1/3 cup of sugar
  • ½  TB of sriracha sauce
  • ½ tsp of ground black pepper
  • ½ tsp of corn starch
  • 1/3 cup of wate
  1. Marinate chicken thighs in 2 tb of soy sauce and a pinch of garlic powder overnight
  2. Debone chicken thighs. You have the option of removing the skin as well. Wrap chicken thigh in saran wrap and with a meat pounder or a pestle, pound evenly across the chicken thigh. This insures that the thigh will cook evenly. Do this for every chicken thigh.
  3. In one bowl, add corn starch, flour, garlic, black peper, water and 2 eggs and mix well. Pour your panko (crumbs) onto a plate.
  4. Prepare 1 inch level of oil in a wok on hight heat. In 5 minutes you can begin dredging your chicken thighs first in the egg batter, then into the panko. Immediately lay it in the hot oil in the wok. They should cook for about 8-10 minutes or until golden brown. Make sure to flip each chicken thigh and cook for 3-5 more minutes or until both sides have evenly become golden. Transfer onto a big plate covered with paper towels.
  5. While you let the chicken drain on the paper towel prepare your sauce by putting all the ingredients mentioned above in a bowl. Mix well. Put the bowl in the microwave for 1 minute. mix the sauce for another minute then set it aside.
  6. Cut the chicken thighs into 1 inch wide strips. Serve with white rice and the dipping sauce.

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Caramelized red braised pork – Nqaij Qab Zib Wed, 12 Jan 2011 16:39:37 +0000 Hmong

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

Serves 8

  • 1.5 IB of pork shoulder-or-pork belly-or-pork picnic
  • 2 ½ tb of mushroom soy sauce for meat, and another 2 tb for eggs. then 1/8 cup for later
  • 3 garlic cloves, puncture with fork
  • 1 tsp of salt, more if desire
  • A thumb sized galangal and/or ginger root peeled and cut into 4-5 pieces
  • 1 whole lemongrass, pounded and cut in half
  • 3 tb oil
  • 3/4 cup of sugar
  • 8 eggs, more or less if desire
  • ½  cup of water
  • ½  onion, cut into 3 wedges
  1. Chop pork to large thin chunks. Marinate the meat in 2 tb of soy sauce for a few hours preferably overnight.
  2. Boil eggs. Once fully cooked, run cold water into the pot then peel the eggs. Marinate in 2 tb of soy sauce for a few hours or overnight (in a Ziploc bag or in its own bowl)
  3. When the meat and eggs are ready, in a large pot heat 3 tablespoons oil on medium high
  4. Pour in sugar. Constantly stir sugar until sugar has melted. Once the sugar browns, add the marinated pork and quickly stir then cover the lid. You will notice some sugar will harden but they wil eventually melt again during the cooking process. Once mixed, add lemon grass, salt, galangal slices and onion and 1/8 cup of soy sauce. Mix one more time then cover the lid. You are slow cooking the pork now and for the next 2 hours. Make sure to stir every once in a while to prevent any burning at the bottom (~about every 8-10 minutes).
  5. In the last 20-25 minutes, Add your drained eggs and carefully mix. Cover and continue cooking for another 10 minutes. Finally, turn heat to high and cook for another 10 minutes. this will help thicken the juice.
  6. Serve with steamed rice.
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Cellophane Noodles with Bamboo Stir Fry – Peev Choj Wed, 12 Jan 2011 16:31:54 +0000 Hmong

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: 10 minutes Cooking: 15 minutes

Ingredients for 6 serving

  • ½  bag of glass noodle
  • 1 ib of ground pork
  • 3 tb of chilli & soya bean sauce
  • 3 tb of soy sauce paste or dark soy sauce
  • 3 tb oyster sauce
  • 2 green onions minced or 1 tb of onion powder
  • 2 large garlic clove minced , or 1 tb fried garlic, or 3/4 tb of garlic powder
  • ¼ tsp salt, more if desire
  • 1 tb of ground black peppper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handful of dry black fungus, soaked for 15 min and drained
  • 2 TB of oil for stir frying

Optional: 1 TB of sriracha sauce

  1. First thing you ill have to boil a medium size pot of water. Once boiling, add the cellophane noodle. Stir for just 15 seconds and transfer the noodle to the kitchen sink where your strainer is. Pour the noodle in, and run cold water through the noodles, using your hands to help rinse and cool the noodles down. Let it drain and sit it aside for now.
  2. No Pour oil in wok and put on high heat. First, throw in the garlic and sauté until aromatic (a couple of minutes). Then, add the ground pork. While you wait for the ground pork, shred the bamboo shoots either with a knife, grater or vegetable peeler. Once the pork is brown, add the salt and a pinch of black pepper.  Cover lid for a few minutes.
  3. Next, add the bamboo shoots and stir then cover the lid again for a few minutes.
  4. add the noodles and the sauces and mix thoroughly with a wooden spatula in one hand and a fork in the other hand. Once thoroughly mixed, cover the lid and let it sit for a few minutes. During this time rinse your cilantro and green onions and mince then set aside
  5. taste your noodle dish and add pure ground black pepper along with additional salt if desire.
  6. The final step would be to turn off the stove and give your dish one final mix with the cilantro and green onions. Serve hot or cool. Serve with steamed white rice is desire.

(tip: I  have found that the regular canned big bamboo shoots give more flavor to the dish compare to baby bamboo shoots or the already shredded bamboo shoots in a can)

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Hmong pepper dipping sauce – Kua Txob Ntsw Nqaij Tue, 21 Dec 2010 17:42:12 +0000 Hmong

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.

10 birdseye chilli peppers (red and green)
1 tsp of oil
Pinch of salt
1 tb fish sauce
1 ½ tb of water
A drop of vinegar (~1/4 tsp)
Optional: pinch of msg

Chop peppers. Transfer over to mortar. Add salt and pound for a minute or until the peppers have been mashed well. Next add the remaining ingredient and mix either with the pestle or with a spoon. Transfer over to a small bowl to serve with meat and rice.

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More about the Cook Tue, 14 Dec 2010 05:20:21 +0000 Hmong

My name is Kathy Vue and Cooking is one of my greatest hobbies. 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 earlier this year, it started out more so like a personal journal of many recipes. As the year progressed and as I continued to add more traditional hmong recipes, I had to cook carefully and more consciously. With some help from my mother along the way, I’ve truly realized how important it is to learn and preserve the traditional way of Hmong home cooking. It’s just not the cooking, but it’s the mother-daughter interaction that is so important as 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 base on their taste palette thus they tend to gradually add different spices and seasonings along the way when they are cooking and 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, it only means that I won’t always be able to update with new recipes every day but please leave any feedback and suggestions on the recipes that you do see here and I 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.

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Thoughts for start Sun, 12 Dec 2010 20:05:06 +0000 Hmong

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. When that has been mastered, the daughters can then assist the mother in cooking for the family, and possibly at 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 cook for friends and family and even to a special loved one. 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 outlet for stress, and a great way to express creativity. I can be quite the adventurous cook and if i had more time and resources I’d probably do this all day every day! What I love about cooking the most however is not the results, but knowing I can bring people together when there is 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 traditional Hmong food. Lastly, I hope to find inspiration to expand Hmong cooking to a new level. I do plan to make video cooking directions in the near future, 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!

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Shrimp Springrolls Thu, 28 Oct 2010 16:09:20 +0000 Hmong

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!

Ingredients for 25 springroll:

  • springroll wrappers (preferably the thai one with an elephant)
  • a batch of rinsed mint
  • a pack of already fried tofu (preserved)
  • 1/2 IB of shrimps
  • 1 Lettuce head, cut stem off
  • a handful of sprigs of cilantro
  • 2 cucumbers, slided lengthwise
  • green onions (sliced in long diagonals)
  • thin vermicelli noodle (or Bun noodle)
  • salt and black pepper for pork or chicken

Noodle first
1. Boil water. When water boils, add the vermicelli noodle for 6-8 minutes then transfer it to a strainer and rinse with cold water. Set it aside to drain.
2. Broil shrimps for 5 minutes or until develops color. Then take out and set it aside to dry on a paper towel. Next, cut each shrimp in halves (lengthwise). Add a pinch of salt and black  pepper and mix. Taste, add more if desire.
3. Prepare your vegetables. Prepare a hot big platter of water. Put one wrapper in for several seconds until semi-soft before taking out. To prepare a springroll, grab a small handful of noodles, use 1-2 sprigs of cilantro, 1 piece of sliced green onion, 2 mint leaves, 1 cucumber slice, 1 large lettuce leaf, and 4 shrimp halves (a total of 2 whole shrimps). Set them all in one area and roll the wrapper like a cigar/ eggroll. Continue this to make the rest of the springrolls.

DIPPING SAUCE for springrolls
* 1/2 cup of Hoisin sauce
* 1 TB of Asian red hot sauce (Rooster brand: Sriracha sauce)
* 2 TB of peanut butter
* 1/4 cup of water
MIX the ingredients, microwave for 1-3 minutes stir again. Stir once more before serving.

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Hmong Sausage Fresh Lettuce Wrap Mon, 11 Oct 2010 16:41:33 +0000 Hmong

Hmong Sausage Fresh Lettuce Wrap

Hmong Sausage Fresh Lettuce Wrap


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

Hmong Sausage Fresh Lettuce Wrap

Ingredients for 6 servings:

  • 1 roll of hmong sausage
  • 1 lettuce
  • ¼ batch of cilantro, coarsely chopped
  • 2 green onions, thinly sliced
  • 1 bundle of thin vermicelli noodles (~makes about 3 cups)
  • Dipping sauce ingredients below

1. Start with boiling 4 quarts of water in a pot. At the same time turn on the oven on high heat or 375 degrees and oven broil the sausage. Once golden brown flip over and cook for 5-7 more minutes then transfer over to a chopping board. Slice the sausage into diagonal bite size pieces and set it aside on a platter. Remember to also keep an eye on the pot of water. Once it boils, add one bundle of vermicelli in and stir occasionally for 5 minutes then transfer to a strainer. Rinse with cold water for a minute then set it aside to drain.

2. Prepare your condiments by rinsing your mint, lettuce, green onion and cilantro. Set them in a platter of paper towels to let drain. Also pat the lettuce with a paper towel gently to dry lettuce. Set the vegetable condiments next to the bowl of vermicelli noodles and sausages. Prepare the dipping sauce below. Which would take about an additional 10 minutes to do.

3. Everyone will assemble their own lettuce wrap. To assemble your lettuce wrap, what you do is take a lettuce leaf and place a couple sausage slices then add a small amunt of noodles, then add one or two small pieces of the vegetable condiments. Gently, roll the lettuce and dip in dipping sauce and eat.


1/4 cup of squid sauce/fish sauce
¼ cup white vinegar2 TB of lime juice
½ cup sugar
Half of a garlic head, minced
2 minced bird’s eye peppers or more if desire spicier
1/3 cup water

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Spicy Tomato Sambal – Txiv Lwm Suav Kua Txob Mon, 11 Oct 2010 16:25:55 +0000 Hmong

Spicy Tomato Sambal - Txiv Lwm Suav Kua Txob

Spicy Tomato Sambal - Txiv Lwm Suav Kua Txob



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

Ingredients for 10 servings:

  • 10 large ripe cherry tomatoes
  • 2 birdseye chilli or more if desire
  • ¼ batch of cilantro, coarsely chopped
  • 1 large green onion, minced
  • ¼ tsp of sea salt
  • Optional: cilantro roots, minced
  1. Rinse tomatoes and slice each into a few wedges. Rinse cilantro, onion, and peppers and mince them too.
  2. In a mortar, add the salt, cilantro roots, peppers first and pound for a minute making sure to mush everything well together. Next add tomatoes and the any tomatoe juice on the chopping board and pound for another minute to mush them well. Taste, add more salt if desire. Add green onions and pound several times before adding cilantro. Pound several more times then transfer the sambal to a bowl to serve with meat and steamed white rice.
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Tender Broiled Pork with Spicy Pepper Sauce Mon, 11 Oct 2010 16:15:58 +0000 Hmong

Tender Broiled Pork with Spicy Pepper Sauce

Tender Broiled Pork with Spicy Pepper Sauce


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!)

Ingredients for 6 servings:

  • 3 IB or pork shoulder, sliced into 4 equal parts
  • 1 TB black coarse pepper
  • ½ Tb of sea salt

Spicy pepper dipping sauce:

  • 8-10 birdseye Chilli peppers
  • 2 TB fish salt
  • 1 tsp salt

1. Slice your pork. marinate it in salt and black pepper for at least 1 hour or even overnight. Oven broil pork at high heat or 400 degrees. In 12 minutes or until golden brown, flip to one side and broil for 10 more minutes or until light golden crispy.

2. While waiting for the meat to cook, prepare your pepper sauce. Pound pepper and salt together for a minute or until mushed together well. Add fish sauce and mix and transfer to  a bowl.

3. Take pork out and slice into smaller bite size strips and serve on a platter with pepper sauce. Serve with white steamed rice.

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Chicken Bamboo Soup – Ntsuag XYaw Nrog Nqaij Qaib Mon, 11 Oct 2010 16:08:41 +0000 Hmong

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib



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.

Ingredients for 8 servings:

  • 1 bamboo shoots can
  • 4 chicken thighs (~1.1 IB)
  • Two thumb sized ginger chunks, peeled
  • 5 qts of water
  • 1 TB of sea salt
  • 1 lemongrass, knotted
  • Optional: ½  TB of msg
  • Optional:  ½ Tb chicken Knorr powder
  1. Boil a pot of water on high heat. Thinly slice your chicken thighs and transfer them to the pot of water.
  2. Bend the lemongrass and tie it into a knot and place into the pot of water. Peel your gingers and place in pot as well. The chicken should be cooked in 8 minutes.
  3. Meanwhile, clean your whole bamboo shoots and thinly slice them and se tthem in a bowl. Once finished, transfer the bamboo altogether into the pot. Cover the lid and let it cook for 5 more minutes before turning off the stove.
  4. Add the sea salt and msg and knorr powder. Taste, add more salt if desire. Serve hot with white steamed rice.
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Hmong smoked ham & Green Mustards – Nqaij Npua Qhuav Xyaw Zaub Ntsuab Mon, 11 Oct 2010 15:59:17 +0000 Hmong

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.
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Spicy Pepper Sambal Thu, 02 Sep 2010 16:00:56 +0000 Hmong

Spicy Pepper Sambal

Spicy Pepper Sambal



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


  • Nam prik noom chilli dip
  • Several bird’s eye chili peppers
  • 2 shallots
  • 5 small garlic cloves
  • 3-4 cherry tomatoes
  • 4 thai eggplants (or other eggplants)
  • 2 tb fish sauce
  • 1 tb fresh lime
  • 1/2 tsp palm sugar
  1. Broil eggplants on high heat. In 10 minutes, flip the eggplants upside down and cook for another 10 minutes.
  2. In a mortar, pound peppers, shallots, garlic and sugar until all mushed. Next add sliced cherry tomatoes and pound several more times. Add the eggplants whole and pound until mush. Add the fishsauce and pound. Add a pinch of salt of desire. Serve as a side dish or as a dipping for meat and rice
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Hmong Chicken Sausage – Hnyuv Ntxwm Thu, 02 Sep 2010 15:41:23 +0000 Hmong

Hmong Chicken Sausage - Hnyuv Ntxwm

Hmong Chicken Sausage - Hnyuv Ntxwm



Hmong sausage is usually always made with pork. However in my family, we also enjoy chicken sausage (my mother’s clever idea). This simpler and healthier version of hmong sausage is just as mouthwatering as any hmong or southeast asian sausages you will ever experience. No doubt that you’ll also enjoy it as much as my family does. Serve with steamed steamed rice, sticky rice and your favorite chili sambal too!

Ingredients for 6 servings:

  • 1 Natural sausage casing.  Can be found in frozen aisle at asian markets;
  • 2 IB of ground chicken;
  • 2 thumb sized ginger pieces- peeled then minced;
  • 4 lemongrass stalk;
  • 1 handful of cilantro, coarsely minced
  • 1 TB of Salt or more for taste.


  • sausage machine maker (can get it at wal-mart for twenty bucks, it works well!);
  • optional: strings to tie sausage ends;


1. Take 1 long sausage casing out and soak in warm water for a few minutes before using.
2. mix the remaining ingredients listed above in a large mixing bowl. rub a finger on the mix and taste – adjust with salt if desire.
3. with the sausage casing slip it onto the machine’s funnel. use the machine as directed to stuff the sausage casing. **stuff semi-firm since chicken tend to expand much more than ground pork when cooking.

For those who hasn’t stuffed a sausage before:

Stuff the casing with the meat mixture, making sure to not over stuff. Once the casing is filled, you can tie off the loose end with a piece of string.

4. Bake in oven at 350 degrees. Use a toothpick to puncture the sausage in several areas- you do this so that the juice inside the chicken sausage can pour out. in 12-15 minutes or until golden brown, flip your sausage with a tong(s). Cooking time should take about 20-25 minutes total. Take it out and cut the cooked sausages in thin diagonal pieces and serve with rice and pepper sauce.

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Chicken Tomato Melted Stir Fry – Nqaij Qaib Kib xyaw Txiv Lwm Suav Thu, 26 Aug 2010 17:29:39 +0000 Hmong

Chicken Tomato Melted Stir Fry

Chicken Tomato Melted Stir Fry



As many Hmong parents garden they often plant and grow many tomatoes and green beans so it’s not a surprise if you find this fruit and vegetable together in a stir fry. Many hmong families love tomatoes as it makes the meat more succulant and tangy. This is a common yet delicious quick stir fry that is simple for those who don’t have much time to cook.

Preparation: 10 minutes Cooking: 15 minutes

Ingredients for 6 servings:

  • 4 chicken thighs (1 IB)
  • 1 TB oyster sauce
  • 1 TB corn starch
  • 5 cherry tomatoes, cut in halves
  • 2 handfuls of green beans or asparagus, cut diagonally
  • ¼ tsp of sea salt
  • 1/2 TB of knorr chicken powder
  • 2 TB Oil for stir frying
  1. Thinly slice the meat with skin on. Heat wok on medium high, cook meat for 7-8 minutes or til barely pink.
  2. Meanwhile, sliced your tomatoes and diagonally slice your green beans or asparagus.
  3. Add sliced tomatoes, oyster sauce and salt and cover lid for a few minutes.  Mix occasionally until tomatoes have melted. Add the sliced asaparagus cover lid for a 5-7 minutes or until soft. Lastly, add corn starch and mix for 30 seconds before turning off the stove. Serve on one side of each plate with white steamed rice. Drizzle the stir fry juice over individual plates of white steamed rice if desire.
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Quails with bamboo shoots – Noog Hau Thu, 19 Aug 2010 17:08:39 +0000 Hmong

Quails specifically are very healthy as these birds contain a lot more nutrients and less fat than say a chicken does. I love quail and I love anything with hmong bamboo shoots. You can acquire Hmong bamboo shoots only during certain times of the year at the hmong markets. Hmong bamboo shoots are tender and crunchy and well preserved. However, regular bamboo shoots can be substituted for this dish.

Preparation: 5 minutes. Cooking: 10 minutes.

Ingredients for 4 servings:

  • 2 quail
  • Hmong Bamboo shoots
  • 1 tsp. of salt
  • 1 lemongrass stalk
  • 4 kaffir lime leaves
  • 1 red small pepper, minced
  • Water
  1. Rinse and cut your quails into a few parts. Put them into a small pot and add enough water to completely cover the birds.  Add the lemongrass stalk and lime leaves, salt and minced red pepper. Cook on medium high heat for about 5 minutes. Add sliced bamboo shoots and boil for a few more minutes. Add more salt if desire. Serve hot.
  2. Served with rice on the side or mix in some steamed white rice in each individual soup bowls.
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Sticky rice sausage – Hnyuv Ntxwm Mov Thu, 19 Aug 2010 16:47:45 +0000 Hmong

Hnyuv Ntxwm Mov Sticky rice sausage

Hnyuv Ntxwm Mov - Sticky rice sausage



This hearty traditional hmong food has tasty simple flavors that you will enjoy. this is a simple yet delicious snack that can fill you up quick! Hmong stores always have a deli section where you can try these out first if you don’t believe me! It can be difficult when you first learn to make these but with some practice it’ll come easy and will be quite fun to make!

Preparation: 1 hour. Cooking: 1 hour

Ingredients for Two 2 feet long sausages:

  • 4 cups of raw sweet rice (aka sticky rice)
  • 1 thumb size ginger
  • A small handful of ground pork
  • 1/3  TB sea salt
  • cups of water
  • 2 pork casings, 2 ft each.

Special Utensils: sausage stuffing tube. Chopstick. Steamer.

1) Soak rice with water 3 inches above its surface for at least 6 hours, preferably overnight.

2) In a wok, cook minced ginger for a few minutes. Mix in the ground pork and cook for another few minutes til cooked. Add 3 cups of water and bring to a boil. Pour in the rice and mix. Turn off the heat and let it cool for a bit before you start stuffing sausages.

3) Meanwhile, soak pork casings in water for 5 minutes before using. Cut casings to 2 feet lengths.

4) Now you can begin to stuff the casings and make sausages. Open one end of your casing, and blow into it like a balloon to inflate the casing. Take this very same end and pull it up onto the stuffing tube and hold it firmly there with one hand. With your other hand, start with spoons of rice and liquid. Liquid will help move the rice down the casing. Once you get ¼ of the sausage filled, start stuffing more rice and a lot less liquid into the tube. Use a chopstick to push the stuffing down to the casing. With some liquid already inside your casing, lift your sausage up so that this liquid can find its way to help your stuffing go down the casing.

5)  Make sure not to make too thick. At the end of making one sausage, gently stroke the sausage to smooth out the filling. End result should be about 4 inches in circumference throughout. Leave 3 inches at the ends to tie knot – doing this will keep the stuffings in when it is cooking. Lift your sausage up and let the ends hang down – this will let the excess water slowly drain out of the casing. Roll the sausage loosely into the steamer. Once steamed, it will enlarge.

6) On low heat, cook for 25 minutes. Change to medium heat for 25-30 minutes.

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Eggplant Spicy Dipping – Lws Kubtshis Tuav Thu, 19 Aug 2010 16:26:57 +0000 Hmong

Eggplant Spicy Dipping Lws Kubtshis Tuav

Eggplant Spicy Dipping - Lws Kubtshis Tuav



This is a traditional hmong pepper dipping sauce made with eggplants. This dipping is particularly good with ovened, grilled or bbq meat. You can either oven or broil eggplants to make this dipping but this recipe will ask you to boil. You can also eat this completely by itself, with or without the spice, served with steamed white rice. it’s delicious!

Preparation: 5 min. Cooking:20 min.


  • 1 chinese eggplant
  • ½ cup of cilantro
  • 1 green onion, minced
  • 1 tsp of salt
  • A pinch of msg
  • chili pepper(s)

1. Cut the eggplant into 3 equal parts, lengthwise.
2. Broil over high heat for 15-20 minutes. Turn off the heat and transfer it onto a plate to let it cool for 5 minutes.
3. Meanwhile, rinse and minced your greens. In a mortar, pound pepper into the msg and salt thoroughly.
4. Now take one eggplant piece at a time and scrape the eggplant meat off the purple skin with a spoon, letting the eggplant meat fall into the mortar.
5. Pound for a few minutes to mush and mix the meat completely with the rest of the ingredients.
6. Taste, add more salt if desire. Lastly, add the minced cilantro and green onions and pound a few more times to mix before serving

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Mushroom Pepper Dipping – Kua Txob Nceb Thu, 19 Aug 2010 16:14:20 +0000 Hmong

Mushroom Pepper Dipping Kua Txob Nceb

Mushroom Pepper Dipping - Kua Txob Nceb



This is a traditional hmong pepper dipping sauce made with mushroom. This dipping is particularly good with ovened, grilled or bbq meat. Or as a vegetarian you can also eat this by itself with some steamed white rice it tastes great! You can either oven or broil mushroom in a pot to make this dipping but this recipe will ask you to boil.

Preparation: 5 min. Cooking: 15


  • 10 mushrooms
  • 1 red pepper
  • ½ cup of minced cilantro
  • 1 green onion, minced
  • ¼ tsp salt
  • A pinch of msg
  1. Boil a pot of water. rinse mushrooms and slice them. Transfer mushrooms into the boiling pot for 10 minutes.
  2. Meawhile, rinse and minse your greens.
  3. In  mortar, pound pepper, salt and msg together.
  4. Add mushrooms and pound thoroughly until mushrooms finally mushed up completely. This shoul take no more than 3-4 minutes. Taste, add more salt if desire.
  5. Lastly, add the minced onions, pound several more times to mix everything up again then serve.
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Scrambled eggs with melted Tomatoes – Qe Kib xyaw txiv lwm suav Thu, 19 Aug 2010 15:56:05 +0000 Hmong

Qe Kib saw txiv lwm suav

Qe Kib saw txiv lwm suav



My mother tells me that in Laos, Hmong people would just fry lots of tomatoes from their garden and scramble in some eggs from their chicken coop. This is perfect for breakfast. It’s so simple and it tastes much better than it looks! This is one of my favorite ways to eat eggs and could be yours too.

Preparation: 5 minutes. Cooking: 10 minutes.

Ingredients for 4 servings:

  • 15 cherry tomatoes
  • 3-4 eggs
  • 1 tsp of salt
  • 2 TB oil
  1. Heat small skillet in oil. Cut tomatoes in halves and stir in skillet. Cover with a lid for a few mintues before stirring again. Let the tomatoes melt into the skillet, stiry occasionally.
  2. Add eggs and scramble mix. Add salt let simmer for a minute then turn off heat. Taste and add more salt if desire. Serve with white steamed rice for breakfast or even lunch.

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