Hmong cuisine
From Wikipedia, the free encyclopedia
Hmong cuisine is the cuisine of the Hmong people, found mostly in Southeast Asia, China and the United States. It is a unique, but has Lao, Thai, Vietnamese and Chinese influence. The Hmong staple food is white rice, which is usually eaten with a variety of vegetables, hot pepper and boiled or fried meat if it is available. Hmong cuisine is characterized by the use of a wide variety of spices and herbs, including hot pepper (usually Thai), lemongrass, cilantro, garlic, green onion, mint and ginger.[1] Fish sauce, oyster sauce, soy sauce and hoisin sauce are also used prevalently. Hmong cuisine varies somewhat by region.
Hmong people typically eat three meals a day and do not usually snack in between meals. Each meal includes white rice and usually vegetables and a smaller portions of meat. The meat and vegetables are usually stir fried, steamed or boiled. Hot pepper (kua txob) is usually served as a side at most meals. The food prepared for the different meals does not vary widely although more preparation is put into lunch and dinner generally. Meals are eaten in a communal manner with food being placed in the center.[2] For large cultural gatherings the men eat first, followed by the women and children.
[edit] Typical Hmong Cuisine in America
- White rice (mov)
- Sticky rice (mov nplaum)
- Hot pepper (kua txob)
- Boiled meat and vegetables (nqaij hau ntxuag zaub)
- Meat and steamed cabbage (nqaij ntxuag zaub pob)
- Egg rolls (kab yaub)
- Hmong sausage (hnyuv ntxwm Hmoob)
- Pickled vegetables (zaub qaub)
- Papaya salad (taub ntoos qaub)
- Beef noodle soup (fawm)
- Lao spaghetti (qhob poob)
- Larb (laab)
- Pork and Rice (nqaij npuas thiab mov)
