Mushroom Pepper Dipping – Kua Txob Nceb

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.

3 thoughts on “Mushroom Pepper Dipping – Kua Txob Nceb

  1. Interesting read, that was. My wife is Chinese, so we have delicious home cooked Chinese food all the time. Im trying to encourage her to add them to this chinese recipes website too, but her english isnt really up to it yet. I’ll subscribe to your site for later reading if you don’t mind!

  2. Hey I am doing this recipe for my class and was wondering a couple things. What kind of mushrooms? Also I was wondering if there is a leafy vegetable that could be a carrier and what meats you would use to put the dip onto? It would be a lot of help thanks!

  3. common button mushrooms. This dipping is commonly a side dish for ovened or baked meat (pork and/or chicken). It’s usually never served with stew meat or soups.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.