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Hmong Food (Authentic)

Updated on October 7, 2013

Hmong Food Not Derive From Other Asian Cultures. Our History Our Roots!

Every Asian ethnic group have particular dishes that is distinguish, "theirs to call their own" but what about Hmong food?

Authentic Hmong meals consumed on a daily basis are usually simple with few ingredients. Foods such as egg rolls, spring rolls, and Khob Poob are often enjoyed at special occasions but derive from another Asian ethnic group.

Genuine Hmong Food consist of simple dishes, some examples would be boiled chicken with Hmong herbs, boiled pork with mustard greens, and beef soup containing beef meat and stock with flavorings such as lemongrass and galangal. Throughout history Hmong adapted their cooking depending on the cultural influences around them. We will discuss this thoroughly because Hmong people have had the calamity of being relocated various times throughout Asia due to political situations.


Hmong, people without a country that are forced to flee their lands, the Hmong integrated recipes and ingredients from other cultures and because of this Hmong food has evolved over time. Nonetheless, because of this opportunity this gave Hmong the chance to adopt and foster different cuisines. Some of the current Hmong dishes that Hmong’s are proud to call their own from the adaptation and modification derives from other countries such as Laos, Thailand, China, and Vietnam due to their forced settlement within the countries. In recent years I have seen Hmong people creating a flare in Hmong cuisines by adding a new modern twist.

Hmong cookbooks are rare to come by because Hmong recipes are made by estimates rather than particular measurements.

I like mines cooked in chicken broth with a bit of chicken meat and greens. A little black pepper. Or chopped up shrimp.


  • About 1 cup of rice
  • About 1 quart of water


  1. Heat High and stir often for about 15-30 minutes (until rice is soft and mushy).
  2. Salt and Sugar can be added to your taste.
  3. Eat it when you're sick you know? :)
5 stars from 2 ratings of Mov Kua Dis - Congee


Common Knowledge is that Hmong people eat similar types of food as the Thai, Chinese, and Lao community but that is for the reason that they have inhabitant there or immigrated to the U.S. from there. Regardless of this these reasons some distinct dish listed here are what Hmong people can truly call "original."

Hmong/Miao people is showcased as a wealthy community wearing splendid silver jewelry but in actuality most Hmong/Miao lives in mountains or highlands with poor transportation and resides far away from commercial cities. Majority of the Hmong/Miao lives in a straightforward lifestyle with their lands.

Khauj Piab/Khaub Piaj - Thick flour noodles with chicken stock/Chicken Noodle Soup -

This soup will definitely relax you on any cold winter day and tastes oh so good when it's eaten immediately from the hot stove. This is originally a simple Lao soup that at first was simply made with chicken and rice. In Laos the Hmong have taken this soup into their own homes as it is a very inexpensive and easy way to prepare for their big families. For the healthy and the sick, this could be anyone's favorite soup so I hope you will also enjoy it.

Serving Size

Serves: Ingredients for 10-12 servings


  • Lai Fun Noodles (can be bought at asian store)
  • whole chicken (or chicken pieces)
  • Lemon grass stalk
  • 1 TB knorr chicken powder (optional)
  • salt
  • black pepper
  • about 15 cups of water
  • Condiments for the porridge:
  • a batch of chopped Cilantro
  • a batch of chopped green onions
  • asian hot sauce (sriracha rooster brand)


  1. 1. Boil a pot of the water with a whole chicken (~or 4-5 chicken thighs). Add about 1 TB salt and 1 tb of knorr powder to start with.
  2. 2. While you wait for the chicken to cook, prepare your condiments by rinsing & mincing green onions and cilantro and then setting them aside. When chicken is cooked take the chicken out and shred with a fork or mince the chicken meat and then put the meat back into the pot again.
  3. 3. slowly pour small amounts of noodles into the pot at a time, stirring the pot of soup steadily as you do it.
  4. 4. Cook the noodles for ~15 minutes or until it becomes less chewy and more edible. biting into a string every now and then will help determine when the noodles are cooked.
  5. 5. In your bowl of soup add black pepper, green onions, cilantro and a squeeze of lemon and asian hot sauce. Mix and serve hot.

Kua Txob - Pepper Dip

A condiment to most Hmong dishes.

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  • 1/2 of a spoon of salt
  • 1/2 of a spoon of sugar
  • 1/2 of a lime
  • 5 red chili peppers
  • 1 blade of lemon grass
  • Approx. 10 spoons of fish sauce (adjust for your taste)


  1. 1.) Mince the lemon grass.
  2. 2.) Slice the peppers in half.
  3. 3.) Combine salt, sugar, chili peppers, lemon grass in a mortar and ground it up nicely.
  4. 4.) Squeeze in the lime.
  5. 5.) Add fish sauce.

Nqaij Npua Hau nrog Zaub Ntsuab - Boiled Pork with Greens

All Hmong will know this dish. Best with the pepper dip.


  • - Pork (sliced into chunks with some fat remaining)
  • - Any type of greens (bok choy
  • water crest
  • etc)
  • - Water (Enough water to cover meats in pot).
  • - Salt
  • - MSG (Optional)


  1. -1. Boil the pork in water pot.
  2. -2. Add the vegetables.
  3. - 3. Add a little MSG (Optional)
  4. -4. Add salt to taste.

Kua Quav - Beef Stew

This is a traditional dish cooked by many Hmong families when holding ceremony. This is consider a specialty.


  • Cow meats of all parts even ribs and of different cut sizes. (Usually done with a freshly killed cow).
  • Pot filled with water to half.
  • Optional (Fresh cow blood).
  • Several Jakato - Bitter Tomato. (An African fruit which I do not know how Hmong came into adding it).
  • Cow's Innards cut into bits.
  • Intestines
  • Lung.
  • Liver
  • Heart and etc.) (Optional but all Hmong adds this).
  • Lemon grass stalk.
  • Salt.
  • Black pepper.


  1. 1. Boil water in pot.
  2. 2. Add the meat pieces and Innards.
  3. 3. Add salt and black pepper to desire.
  4. 4. Add Bitter Tomato. (Jakato).
  5. 5. Add Lemon grass stalks.
  6. 6. Pour in the blood. (Optional).
  7. 7. Cook until all meat cuts and Innards are well done.
  8. Serve with Rice.

Nqaij Qaib Hau / Nqaij qaib Vom with Taum Paj - Boiled Chicken with Tofu


  • One whole chicken cut into pieces or any cut of chicken.
  • Pot filled with water half way.
  • Tofu of your choice.
  • Lemongrass.
  • Salt.
  • Black Pepper.


  1. 1. Bring pot of water to boil and add chicken pieces.
  2. 2. Add Tofu and lemon grass.
  3. 3. Add salt and black pepper to your taste.
  4. 4. Cook until chicken is well done.
  5. Serve with rice and pepper dip sauce.

Kua Taub - Squash/pumpkin Drink

This is a favorite of our grandparents or parents that would replace water. Very hydrating and refreshing on hot summer days.


  • Peeled and de-seeded pumpkin or squash.
  • Pot filled water.
  • Sugar (optional)


  1. 1. Peel, de-seed, and slice pumpkin/squash into variety of small sizes.
  2. 2. Put pumpkin/squash pieces into pot and filled with water to top.
  3. 3. Boil until the pumpkin/squash is tender and soft enough to eat.
  4. 4. Put desire pieces and water juice into cup.
  5. 5. Add desired sugar for flavor or none at all.
  6. Viola!

Dib Kaus - 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. Most parents grow many of them every year in their garden.

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Cook Time

Prep Time: 5-30 minutes

Serves: 2 servings


  • 1 Cucumber
  • 2 -3 TB of sugar
  • ¼ cup of water


  1. Cucumber: the flesh is scraped out of the cucumber with a spoon, add some sugar and some water and you have an authentic beverage.
  2. 1. Rinse the cucumber and cut in half lengthwise.
  3. 2. With a spoon, dig out the center where the seeds are. The remaining is the cucumber flesh which is what you want for the drink.
  4. 3. With the spoon, scrape lightly but rapidly up and down the cucumber sides and center. Do this until you get all the flesh off and there's only the green outer skin left. Refer to the images for help.
  5. 4. Add the water and start with 2 TB sugar and mix. If needs more sugar, add another TB of sugar. Mix in crushed ice and serve.

Mov Nrog Dej Thiab Ntsev - Rice with Water and Salt

This is simple yet many Hmong still uses it for them on the rush days or extreme low budget. This was invented due to our history of food shortage and during our runs in the wars.


  • Already Prepared Rice.
  • Water.
  • Salt.


  1. 1. Place already cooked rice into a desired amount of water.
  2. 2. And eat desired salt amount on the side.

Nqaij Npuas Nrog Zaub Pob - Porks with Hmong Lettuce Boil or Stir Fry Fried

  • Any cut of pork into strips.
  • Water (if boiling).
  • Hmong Lettuce but any green lettuce or cabbage will do.
  • Salt.
  • Black Pepper.
  • Oil (If frying).


  1. 1. If boiling put cuts of meat into the half water filled pot and bring meat to a well done. Skim water top of pot for pork residues from boiling.
  2. 2. If frying, heat wok/frying pan with lightly covered oil. Once hot, cook the meats until well done.
  3. 3. Rinse lettuce or cabbage and cut into medium sizes.
  4. 4. Add lettuce or cabbage, desired salt and black pepper.
  5. 5. Cook until vegetables are well done.

Nqaij Ci Nyob Saum Hluav Taws- Roasted Pork Over Bon-Fire.

Most Hmong like to farm and this is a simple meal to cook and have for breaks during harvesting over a bon-fire gathering. Awesome after a long day of gardening.


  • Any cut of Pork.
  • Salt.
  • Black Pepper.
  • Garlic Powder (optional).
  • A home made bon-fire in a safe area.
  • A metal grill or anything that will hold the meats up on fireplace.


  1. 1. Create a nice bon-fire of any size in a safe open area.
  2. 2. Season pork with desires seasoning such as salt, black pepper, or garlic powder.
  3. 3. Grill meat on ready fireplace until well done.
  4. 4. Serve with rice and maybe cucumber drink/soup.

Qhiav Nrog Ntsev - Ginger with Salt

Ginger with salt , simple yet fulfills the craving for a snacking. Or condiment.


  • Ginger
  • Salt


  1. 1. Skin the ginger and slice it into thin slices.
  2. 2. Dip in salt and eat!

Lws Kubtshis Tuav - Eggplant smashed with pepper

Boiled eegplant smashed with pepper and salt.

I always bake my eggplants in the oven and then peel it and smashed them with salt, peppers, cilantro, and green onion. LOLL


Cook Time

Prep Time: 25 Minutes


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


  1. 1. Cut the eggplant into 3 equal parts, lengthwise.
  2. 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. 3. Meanwhile, rinse and minced your greens. In a mortar, pound pepper into the msg and salt thoroughly.
  4. 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. 5. Pound for a few minutes to mush and mix the meat completely with the rest of the ingredients.
  6. 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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Koojtis Qaib w/Peev Choj - Stuff Chicken Wing - (silly note: I cannot determine if this is original Hmong please message me answer, thank you!)

Stuffed chicken wings, according to Naly Yang, is a variation on the egg roll where the filling of vermicelli noodles, ground pork, and spices is packed into a deboned chicken wing to the point where you worry the skin might burst, then baked in an oven until the filling is heated through and the skin is a crispy and golden brown. The dish is labor intensive, and the deboning technique takes some skill and patience




Vermicelli Bean Thread Noodles

Make your own stuff chicken wings today!

Khw Poon Ncu - Thick rice noodle with fish sauce and water.

I was told: Back at Laos when vendor trucks come to sell these to villagers Hmong people did not have the income to buy these nor ingredients to make the Laotian version. And this is how this version came about.

Cook time: 1 hour
Ready in: 1 hour


  • Thick round rice noodle (1 family size package)
  • 1 cup fish sauce
  • 6 cup water
  • 5 red chili pepper (Add more for spice)
  • 3 stalk green onion scallion
  • Half bushel Cilantro
  • 3 lbs pork or chicken or beef (your choice) (any cut of meat will do) (add more meat if want dish more hearty)


Fresh Tofu Hand Made


Ntxuas, which means "with" - Hmong Pork with Ginger

Either this dish, or larb, is traditionally served at funerals, birth celebrations, or weddings to help absorb some of the alcohol in the spirits that are imbibed as part of the ceremony.

As this recipe is prepared to taste, there are no specific measurements. You can make as a much or as little as you like, depending on your needs. The amount of ginger you need should be about one-third of the amount of pork.

Vegetable oil for stir frying

Pork shoulder steak, trimmed of some — but not all — fat and sliced into bite-sized pieces


Black pepper

Ginger root, peeled and sliced (lots of ginger, enough to make it the co-star of the dish) — proportion relative to pork is one-third

Green onion, whites and greens sliced

Cilantro, chopped

Heat vegetable oil in a wok over high heat. Add sliced pork; season with salt and pepper. Stir frequently. When pork is browned, add ginger and continue to stir fry until fragrant. Add green onion and chopped cilantro to taste. Serve with steamed rice.



Raj Roj - Crispy Deep Fry Seven Layer of Heaven Pork Fat and Meat. - Not sure if derived from Pinoy Filipino food.

deep fried pork belly until extra crispy and crunchy hard.




Chinese Bitter melon/gourd stir fry with pork.

Hmong people derive from the same area as Chinese people throughout history so it is not surprising we use this same vegetable grown in the same land.



Stuffed Chinese Bitter melon/gourd with ground pork


zaub tsuag (pronounced: ZHOW-choua, literally translated to "bland vegetable")

Another core part of a Hmong meal, especially for the older generation, is a bland soup. Some common ingredients include: green beans, squash, green mustard, potatoes, chayotes, mushrooms, and tofu. A single ingredient is simply added to water, brought to a boil and enjoyed. No other ingredients are added.



Kua Txob w/Nqaij - Stuff Pepper - Not sure if this is original Hmong or not from another culture.


Green Peppers

Bean thread noodles

Ground pork

Shredded cabbage

Shredded carrots


Black pepper


Gold Label Sauce

Soak the Bean thread noodles in warm water for 20 minutes or until they become soft. Strain the noodles and use a pair of scissors to cut the noodles into 5-inch sections.

Brown the ground pork in a stir-fry pan until cooked.

Mix the noodles, cooked ground pork, cabbage, carrots, salt, black pepper, egg and sauce into a big bowl and mix thoroughly.

Cut off the stem from the bell pepper. Clean out the insides and wash. Stuff the pepper with the filling. Steam bell peppers for 20 minutes or until cooked.

They're ready to eat!



Zaub Pob Qhwv - Cabbage Wrap

Cabbage wraps have

the same filling ingredients

as egg rolls,

stuffed peppers and stuffed chicken wings. However, if you're looking for something with a little bit less grease, these will be a perfect solution for you. These are steamed and just as delicious.



Bean thread noodles

Ground pork

Shredded cabbage

Shredded carrots


Black pepper


Oyster Sauce

Soak the Bean thread noodles in warm water for 20 minutes or until they become soft. Strain the noodles and use a pair of scissors to cut the noodles into 5-inch sections.

Brown the ground pork in a stir-fry pan until cooked.

Mix the noodles, cooked ground pork, cabbage, carrots, salt, black pepper, egg and sauce into a big bowl and mix thoroughly.

Peel off a layer of cabbage at a time. Place a handful of filling into the center of the cabbage. Fold in all sides and tuck shut with a toothpick. Steam cabbage wraps for 20 minutes or until cooked.

They're ready to eat!



Snow pea shoots leaves tips stir fry w/pork, chicken or beef.

Pea shoots are the tips of the pea plant: a fibrous stalk with the leaves (pea greens) and threadlike climbing appendages (pea tendrils) attached. Pea sprouts are the new, tender shoots of the pea plant, with no tendrils and only the smallest of leaves.



Zaub Qaub - sour mash mustard greens.


Nqaij Qaj Zib - Caramelized Sweet/Sour Pork with Eggs soup/broth.

3 slices of ginger

1 garlic clove

1 lemongrass stalk

1/2 cup of brown sugar

1/2 lb. of pork

3 Tbsp. of vinegar

2 Tbsp. of fish sauce

1 tsp. of salt

1 tsp. of soy sauce

8 hard boiled, shelled eggs


Sauté, in lard or pork fat, 3 slices of ginger, 1 crushed garlic clove and 1 stalk of lemon grass- cut in 2 inch pieces. Set aside

In a heavy pan, melt 1/2 cup brown sugar, be careful not to burn.

Add ginger, garlic and lemon grass to brown sugar. Stir. (You may have to add several tbsp. of boiling water.) Add 1/2 lb. of bite-size pieces of uncooked pork. Cook uncovered 15 min.

Add 3 Tbsp. of vinegar, 2 Tbsp. of fish sauce, 1 tsp. of Salt, and soy sauce to taste. Stir and cook 5 minutes

Add 8 hard boiled, shelled eggs. Add enough water to cover the eggs.

Cover and cook 1 hour on low heat. Serve with rice. Spoon the hot spicy liquid over rice.

Preparation: Overnight Marinate. Cooking: 2 hours Slow cooking

Makes 8 servings

3 IB pork belly

2 ½ tb of mushroom soy sauce for meat, and another 2 tb for eggs. then 1/8 cup for later

1 tb of onion powder

1/2 tb of garlic powder

3/4 tb of cinnamon

3/4 tb of salt or more for taste

3 dried galangal pieces and a 4 inch chunk of ginger cut in half

2 whole lemongrass stalk, each pounded cut into 4 inch pieces

6 tb of palm sugar (brown or white sugar are possible substitutes)

8 eggs, more or less if desire

2 cups of water

Use a medium size sauce pot. Cut pork belly into thin finger length slithers. marinate meat in 2 tb of mushroom soy sauce and ½ tsp of cinnamon for 5 minutes in a good sized pot. Now set the pot of meat on the stove on medium heat. Add the 2 cups of water, 1/8 cup of mushroom soy sauce, the sugar, galangal, ginger, 3/4 tb of cinnamon, onion, garlic. cover with lid and slow cook medium-low heat for about 2 hours. within these 2 hours, make sure to stir the meat every ~15minutes to avoid any meat burning at the bottom of pot.

During the wait, you can start your other pot and boil the eggs on high heat(should take about 20 minutes or less). Run it in cold water when fully cooked . Let it sit in cold water for a several minutes to let it cool before peeling. when done peeling, drain the water and add 1 tb of mushroom soy sauce, mix then set it aside.

After the 2 hour wait for the slow cook meat is completed, add the eggs into the pot of meat and mix as gently as possible to not break the eggs. cover pot with lid

Cook for another hour or until the fatty part of the meat is soft and jelly like. mix every 15 minutes . at this time it's important to taste and see if there's any more need for extra seasonings.

Serve with steamed rice. This taste even better the next day after the meat and eggs had more time to absorb more of the flavor. On the next day, you can also see the fat solidify (white) and you can scrape the additional fat out before heating it up again for serving



Peev Choj - Vermicelli Noodles with Bamboo Stir Fry

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

Ingredients for 6 serving

½ bag of glass noodle

1 ib of ground pork

3 tb of chilli & soya bean sauce

3 tb of 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

2 tb of fish sauce

2 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

1 cup of peanuts

4 TB of oil for stir frying

Optional: 1 TB of sriracha sauce

First thing is to soak noodles and black fungus in their separate bowls for 10 min. during this time, roast peanuts in a skillet until golden on medium high heat. pound peanuts briefly in a mortar and then set aside. once 10 minutes are up, drain noodles and black fungus in same colander and set aside. you can prepare your condiments such as shredding the bamboo shoots, mincing green onions and coarsely chopping cilantro.

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 salt and a pinch of black pepper for taste. Cover lid for a few minutes.

Next, add the bamboo shoots and black fungus and stir then cover the lid again for a few minutes.

add the noodles, peanuts and all 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.

taste your noodle dish and add pure ground black pepper along with additional salt if desire.

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)



Txiv Lwm Suav Kua Txob - Spicy Tomato Sambal

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

Rinse tomatoes and slice each into a few wedges. Rinse cilantro, onion, and peppers and mince them too.

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 tomato 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.



Kua Txob Nceb - Mushroom Pepper Dipping

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

Boil a pot of water. rinse mushrooms and slice them. Transfer mushrooms into the boiling pot for 10 minutes.

Meawhile, rinse and minse your greens.

In mortar, pound pepper, salt and msg together.

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.

Lastly, add the minced onions, pound several more times to mix everything up again then serve.



Mov Phom - Sweet Soybean Rice Patties

This traditional soft sweet fluffy delight makes a great healthy snack. In Laos, sugar is found in towns only. The Hmong people didn’t always add sugar since they lived in mountains secluded from the rest. Traditionally Hmong people wrapped the rice patties in banana leaves but aluminum foil works just fine. You will need a regular sized blender and a steamer.

Preparation time 25-30 minutes.


6 rice cups of raw rice

8 oz of soy beans, eagle brand

4 TB of sugar

Banana leaves or aluminum foil

1. Rinse rice in a bowl twice. Fill water 2 inch above level. Rinse soybeans twice as well in its own bowl. Fill its bowl with 4 cups of water. Let both bowls sit for at least 4 hours, preferably overnight. Both will increase in size and soften.

2. Drain excess water from both bowls. Fill your blender 3/ 4 way with rice. Blend the rice until it’s grounded. It should take only about a minute or two for each batch. Pour the grounded rice & its liquid into a big mixing bowl. Refer to images below for guidance. Do this for the soy beans as well. (sidenote: if the soy beans become hard to blend, add ladels of rice liquid from your mixing bowl into the blender to help the soy beans blend more smoothly).

3. Mix the grounded rice and soy bean in one mixing bowl then in a big wok cook half of this mixture on medium heat. Constantly and thoroughly stir so that the rice doesn’t burn at the bottom

4. You will notice that the mixture will thicken and will be harder to stir which is what you want. The mixture should be cooked in 20 minutes. The end result should be soft and fluffy.

5. Pour the cooked mixture back into the mixing bowl and mix with the raw batch. Let it sit in a warm area like in the oven for another 2 hours at least.

6. If using aluminum foil, tear the foil at 6 inches then tear it in half. Do this for at least 13 more times and stack the foils. With one foil, take about 1 cup of filling and put it closer to one side of the foil. Fold one end to the other on each side and finish it with a firm press between your palms before setting it in the steamer. Continue this for the remaining mixture. Remember to lightly stack these individual patties on top of each other.

7. Steam for 45 minute to 1 hour. Take one and taste it; it should taste soft and fluffy.

sidenote: You can place these in a rice steamer right on top of your cooked rice for up to a few days to keep the patties from getting stale.



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

Ingredients for 4 servings:

2 IB beef

1 TB salt

1 TB of msg

¼ cup of ginger, minced

2 lemongrass stalk, minced

Salt & black pepper

Optional: ½ cup of cilantro, minced

Optional: 4 kaffir lime leaves, minced

Preheat oven to 400 degrees Fahrenheit on Broil. Cut beef into 6-12 inch medium thin slices. Mix with pinch of salt and black pepper and oven beef for no more than 10 minutes (don’t overcook beef!). During this wait start rinsing and mincing ginger, lemongrass stalk, cilantro and kaffir leaves and put into a mixing bowl. Once beef is browned, take them out and one by one use a pestle to pound the beef several times to make the beef looser. Mince the beef then transfer them to the mixing bowl and mix.

Add 1 TB of salt and 1 TB of MSG. If it still lacks flavor, add a few more pinches of salt and msg.

Serve with steamed white rice.



Hnyuv Ntxwm Hmoob - Hmong Sausage

Every once in a while my mom would buy fifteen to twenty pounds of meat just so we can make hmong sausages, pack them individually in Ziploc bags and then store them in the freezer. This supply would probably last us a month or two as we would only take one sausage rolled link out to oven for dinner. Hmong sausage I believe was inspired by Lao sausage, but of course they both taste different from one another. The distinct difference I believe is that Lao people use coriander and shallots and a few other seasonings while Hmong people uses different seasonings and usually add a bit more vegetable ingredients. Different Hmong families make it differently, but here is one of my family's versions of Hmong sausage.

Image and Recipe:

Serving Size

Serves: 6


  • 1 Natural sausage casing. Can be found in frozen aisle at asian markets
  • 2 IB of ground pork/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.


  1. Supplies
  2. sausage machine maker (can get it at wal-mart for twenty bucks, it works well!);
  3. optional: strings to tie sausage ends;
  5. 1. Take 1 long sausage casing out and soak in warm water for a few minutes before using.
  6. 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.
  7. 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.
  8. For those who hasn't stuffed a sausage before:
  9. 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.
  10. 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.
  12. Ingredients for 10 servings: hmong sausage
  13. Natural sausage casing (pig intestines). can be found in frozen aisle of asian markets.
  14. 2 IB of Ground pork belly w/fat
  15. a small handful of Chopped green onion
  16. a small hadfull of Chopped cilantro
  17. 2-3 thumb sized ginger pieces- peeled then minced
  18. Minced 2 lemongrass stalk
  19. Salt for taste
  20. Oyster sauce
  21. 2 eggs
  22. Chopped chili peppers (for spice lovers) (optional)
  23. Supplies
  24. Cooking funnel -or- sausage machine maker
  25. strings to tie sausage ends
  26. Sidenote: If you do not have a cooking funnel, you can use a plastic soda bottle. Cut half of the bottle and discard the bottom half. Use the top half and insert into your casing.
  28. 1. Take 2 intestine casings out and put the rest in the freezer. put these 2 casings in a bowl of warm water for a coupel minutes before using them.
  29. 2. Into a large bowl, mix the remaining ingredients well, adjust with salt for taste.
  30. 3. Drain the bowl of water and bring the intestines to where you will stuff the intestine casings with your stuffing. stuff 'til firm but don't overstuff.
  31. For those who hasn't stuffed a sausage before:
  32. Hold the open end of the intestine and insert the cooking funnel into the open end. scrunch the rest of the intestine casing up to the funnel. you can tie the end of the intestine to ensure the stuffing won't fall out.
  33. 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.
  34. 4. Bake in oven at 350 degrees. use a toothpick to puncture the sausage in a couple areas, so that the juice inside sausage can pour out if needed. once golden brown flip your sausage. cooking time should take about 25-35 minutes. take it out and cut the cooked sausages in thin diagonal pieces.

Nqaij Qaib Hau / Nqaij qaib Vom - Boil Chicken w/herbs

Hmong Broiled Chicken is my favorite thing to eat with the family. It’s healthy, simple, and oh so delicious! The Hmong people use freshly killed chickens which could be purchased at the asian or Hmong stores. Freshly killed chickens are more chewy than say a Foster’s chicken but they are a lot more healthy and tasty.

Ingredients for 1 whole freshly killed chicken

1 whole freshly killed chicken (found in asian/hmong stores)

1 lemongrass stalk

~2 TB of salt

~ 2 TB of Knorr chicken powder

4-5 quarts of water

freshly ground black pepper

1. Prepare a pot of water and boil it at medium-high heat. Rinse the chicken and set it in the pot. add the lemongrass stalk, salt, and Knorr powder into the pot as well.

2. it takes around 30-45 minutes for the chicken to cook. At this time, taste your broth, add more salt if needed. take the chicken out, chop it up into small pieces and set them into a big mixing bowl.

3. add a pinch of 1/2 TB of salt and 1/2 TB of black pepper. toss the chickens well. add more salt and black pepper and toss again if needed.

4. For 1 serving: Serve a couple chicken pieces with some rice and broth.



Food For Thought Comments.

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      3 years ago

      the nyhuv ntxwm hmoob / hmong sausage not correted.... that is call hmong style sausage.


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