Hmong Books

About Hmong Foods 

Hmong Red Chili Peppers

Hmong cuisine is influenced by the counties they migrated to during the war.  They consist of many spices and herbs.  Chilies, cilantro, ginger, green onion, garlic, mint, fish sauce, and oyster sauce are very popular ingredients.  Their three meals always include a portion of white rice and some hot sauce (kua txob) to add some fire to their meals.  Most meals will also include a small portion of meat and a few vegetables.  

 

Typical dishes are either boiled, steamed, or stir fried.  Hmong meals are considered very healthy.  In their native countries, they grow all their herbs, spices, and vegetables.  They also usually keep animals such as chickens, pigs and cows on hand.  Here in the US, most

Hmong still try to stay true to this.  Many families typically still grow their own gardens with native herbs and spices and harvest the seeds for the next year. They also will butcher their own meats, usually with another family to fill up their freezers.  This reduces chemicals and cost for Hmong families. 

 

Hmong families typically do not have a breakfast.  Sure, they may eat in the mornings but what it consist of does not differ too far from what they eat for lunch and supper.  Another difference is that Hmong families typically do not make or eat desserts.  For special

occasions, they will sometimes make a dessert called Nab Vam.  Nab Vam, called Tri-Color in the US, is served cold and typically consist of tapioca pearls and tapioca strings in three different colors.  It also has coconut milk and caramelized sugar to sweeten it up. 

 

There are more and more Hmong restaurants sprouting up in heavily Hmong populated areas.  A dish that is common in areas that Hmong people may be is Pho.  Pho is a soup that consists of rice stick noodles, beef steak, beef flavor paste, green onions, cilantros, chili

oil/paste, and then you decide what other flavors you would like to bring in.  Other ingredients would include, but definitely is not limited to, are sugar, lime, chili, and bean sprouts.   This recipe definitely comes from the Vietnamese but has also been perfected by Hmong people and seasoned to their taste. 

 


Hmong Book