Hmong Beef Jerky Salad

Hmong Beef Jerky Salad
Hmong Beef Jerky Salad

This is my mother’s Hmong beef jerky salad that I’ve also learned to enjoy making for our family. Whenever there’s a big Hmong feast/party, there’s a chance for leftover cow’s meat. My mom would take some of these leftover meat and use it to make beef jerky or what I would call beef jerky salad.

Preparation & Cooking: 30-40 minutes

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Ovened Chicken Wings with Tomato Pepper Sauce – Nqaij Ki & Txiv Lwm Suav Kua Txob

Nqaij Ki & Txiv Lwm Suav Kua Txob
Nqaij Ki & Txiv Lwm Suav Kua Txob

 

 

I prefer eating this over KFC grilled chicken any day. This is a common dinner food for Hmong people because it is quick and easy and delicious. Serve this chicken with Hmong’s traditional tomato pepper sauce.

Preparation: 10 minutes. Cooking: 20 minutes.

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Hmong Cucumber Drink – Dib Kaus

Hmong cucumber drink
Hmong cucumber drink

This traditional Hmong dish is made with Hmong cucumbers and is a perfect drink/ side dish for a hot summer. One sip of this cool and refreshing drink will quench your thirst. The cucumber itself brings delightful crunchiness to the drink the same way water chestnuts do for the three color drink. You can get hmong cucumbers at the farmer’s markets or Hmong neighbors. My parents grow many of them every year in their garden.

Preparation: 5-10 minutes

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Pho Beef Noodle Soup – Fawm

Pho - beef noodle soup
Pho – beef noodle soup

Pho is best known as a Vietnamese soup that has become a shared dish in southeast Asia and of course everyone makes it a bit differently from one another. Thai people call theirs Guoi Tiao and Hmong call it Fawm. Some Hmong make it similar to the way they ate back in Laos and some make it the way Vietnamese people in America make pho. This recipe is most similar to the pho my mother makes, which reminds her of pho she ate growing up in food stands in Laos. Just like my mom, I like to add oven homemade meatballs because they are like delightful crunch bits that you could look forward to in the soup.

Preparation and Cooking: 1 hour and 30 minutes

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Bun Vermicelli Noodle Salad

Bun Vermicelli Noodle Salad
Bun Vermicelli Noodle Salad

 

Bun (pronounced as boon) is a Vietnamese salad. Besides ordering Pho noodle soup at the Pho restaurants, Bun salad is always another option to have. I learned to make Bun from my oldest sister awhile back when we first made it for the first time for the family. You could oven or grill your meat and would come out just as succulent as the restaurant’s. Enjoy!

Preparation: 5 minutes. Marination: 2 hours. Cooking: 45-55 minutes.

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Paprika Pork and Shrimp Kabobs

Paprika Pork and Shrimp Kabobs
Paprika Pork and Shrimp Kabobs

 

This summer I found myself on the grill a lot. When the heat is unbearable i would rush into grilling food. At one point, i quickly rubbed different seasonings to marinate the shrimp and meat and I actually ended up creating some pretty tasty kabobs. I guess you could say it was on accident 🙂 I am sure you will like these seasoned kabobs just as much as my family did during the bbq.
Preparation: 10 minutes. Marinate: 1 hour. Cooking: 10 minutes

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Lumpia Eggrolls

Lumpia eggrolls
Lumpia eggrolls

 

It was probably way back in high school when a filipino classmate brought some lumpia eggrolls to a potluck. It was the first time I ever had them and I was really amazed how less ingredients in an eggroll can taste just as good as a Hmong eggroll which contains more ingredients. But you also can’t compare the two because both have a completely different taste from one another. Lumpia eggrolls are wrapped thinner and tighter, and are made with ground beef. They can be very addicting as appetizers!

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Fish Larb – Lav Nqaij Ntses

I can always expect my brother Steven to do some good fish laab salad. I remember the first time he made fish salad for us was when he first started to pick up fishing and when he brought his first big striper home. he used it to make Fish salad for us and it was delicious. There are a couple different techniques we do fish laab in my family but here is one recipe I am sure fish lovers will enjoy.

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Three color dessert – Nab Vam

Three color drink - Nab Vam
Three color drink - Nab Vam

There are so many different ingredients you could add into making this sweet tricolor dessert. It’s the same idea as choosing your toppings for your ice cream cone. The Thai, Lao, Vietnamese, Hmong and other southeast asian minorities make this dessert as each add different items into the dessert. Usually at big parties, Hmong people would mix all ingredients together in a big bowl, and would pour ladles of the dessert into individual bowls or cups. However, you can serve it any way you like by color coding in a classy glass cup or just by mixing everything in a big bowl to serve a big crowd. There are many variations on making nab vam, and this recipe will guide you into the basic way the Hmong people like to make NabVam, the multicolor sweet drink.

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