If you are looking for Best Traditional And Healthy Hmong Recipes then you are on the right blog page. Here I shared the 8 Best Traditional And Healthy Hmong Recipes (Hmong Egg Rolls, Pork, Beef, Chicken, Bamboo, Sausage, Soup, And Cucumber) which are easy to make and I hope you will like.
Hmong Egg Roll Recipe
Preparation Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
Type: Side Dish Cuisine: Hmong Yield: 12 Serving
Keyword: Hmong Egg Roll Recipe
Ingredients
- 15 oz of vermicelli bean thread noodles, recommended
- 2-1/2 lbs of ground pork
- 8 carrots, shredded
- 3/4 of cabbage, thinly sliced, 1 inch lengthwise
- 2-1/2 bundles of cilantro, finely chopped
- 4 shallots, finely diced can be substituted for 1/2 an onion
- 1-1/4 tablespoon of fried garlic, ground
- 1/2 tablespoon of ginger, grated
- 4 tablespoons of Kwong hung sauce
- 4 tablespoons of Lee Kum Kee Oyster Sauce, Recommended
- 3/4 tablespoon of Dasida seasoning (beef-flavored bouillon)
- 1-1/4 tablespoon of dark soy sauce
- 1-1/4 tablespoon of black pepper
- 5 eggs
- vegetable oil for frying
- 1-1/4 tablespoon of salt
- 4 bags of egg roll wrappers
Directions
Soak vermicelli noodles with warm water until they are soft. Then slice into 1-inch sections.
To prepare the filling, put the following ingredients in the large mixing bowl: vermicelli beans thread noodles ground pork, carrots, cabbage, shallots, ginger, fried garlic, oyster sauce, Kwong Hung sauce, dark soy sauce Dasida seasoning, four eggs, salt as well as black pepper. Mix everything together.
Reserve 1 egg yolk and then add the egg white to the filling. Mix the filling once more.
For directions on how to roll eggs, check out the photo below.
Fry egg rolls in vegetable oil on medium heat for about 8 to 10 minutes or until golden brown. Carry on in this process until all of the eggs are cooked.
Serving with Thai sweet and Sour sauce.
Notes
About 80 egg rolls can be made.
The time to cook will be determined by the dimensions of your cooker.
You can check my 4 Best Vietnamese Banh Nam Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 12 Calories: 477 | Total Fat 22.8g – 29% | Saturated Fat 5.1g – 25% | Cholesterol 124mg – 41% | Sodium 832mg – 36% | Total Carbohydrate 41.2g – 15% | Dietary Fiber 2.9g – 10% | Total Sugars 2.7g | Protein 25.8g | Vitamin D 6mcg – 32% | Calcium 60g – 5% | Iron 3mg – 15% | Potassium 559mg – 12%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong Pork Recipe (Sweet)
Sweet pork can be a loved dish during Hmong families gatherings. This dish is popular in Asian countries like China, Vietnam, and the Phillippines. I’ll demonstrate how I prepare my sweet pork version. It’s easy and simple!
Preparation Time: 20 Minutes Cook Time: 2 Hours Total Time: 2 Hours 20 Minutes
Type: Main Dish Cuisine: Hmong Yield: 5 Serving
Keyword: Hmong Pork Recipe
Sweet Pork Ingredients
- 8 eggs
- 5 cups pork belly, sliced
- 1-1/4 tbsp Lee Kum Kee Oyster Sauce, Recommended
- 2/3 cup soy sauce
- 1-1/4 tbsp garlic, chopped
- 5 pieces of India Tree Anise Star, Recommended
- 2/3 cup brown sugar, packed tight
- 1 thumb ginger, sliced thin
- 1-1/4 tbsp oil
- water, lots of it
- Additional soy sauce for browning eggs
Directions
The pork belly should be marinated with oyster sauce and soy sauce. Set aside.
Boil the eggs. Then, remove the eggshell after it is completed.
In a large pan put in oil. Add the ginger and garlic. Stir until brown. Mix the Brown sugar.
Once the sugar has melted and the pork belly is cooked, you can add the marinade, including juices and the rest of the ingredients.
Stir it for several minutes until the pork turns somewhat white. Add 4-1/2 cups of water or even more to make sure the pork gets completely coated.
Cook for an hour or longer. To cook the pork more tender continue adding water and simmer for 2 hours or more. It is possible to add star anise at any point during the cooking.
The water will begin to evaporate. When it has reached the thickness you prefer to take it off the heat and serve it.
Always remember, you can alter the flavor by adding more water or increasing or reducing the amount of either soy sauce or sugar!
Have a peek at my 4 Best Mi Kho Recipe if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 5 Calories: 482 | Total Fat 24.8g – 32% | Saturated Fat 8.6g – 43% | Cholesterol 322mg – 107% | Sodium 2884mg – 125% | Total Carbohydrate 26.1g – 10% | Dietary Fiber 1.3g – 5% | Total Sugars 19.9g | Protein 36.3g | Vitamin D 25mcg – 123% | Calcium 106g – 8% | Iron 5mg – 26% | Potassium 199mg – 6%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong Beef Recipe
Preparation Time: 15 Minutes Cook Time: 1 Hour Total Time: 1 Hour 15 Minutes
Type: Main Dish Cuisine: Hmong Yield: 9 Serving
Keyword: Hmong Beef Recipe
Ingredients
Tomato Herb Version
- 1-1/4 Tbsp tender curing salt
- 5 lb beef chuck (slice into 5-6 strips)
- 3 cups cherry tomato
- 1-1/4 tsp mushroom seasoning
- 1-1/4 cup chopped cilantro
- 5 Thai chili
- 1-1/4 cup chopped green onions
- 1-1/4 tbsp Thai Kitchen Premium Fish Sauce, Recommended
- 1-1/4 tsp salt
Ginger And Lemongrass Version
- 1-1/4 Tbsp tender curing salt
- 5 lbs beef chuck (slice into 5-6 strips)
- 2/3 cup minced ginger
- 1-1/4 tsp Po Lo Ku Mushroom Seasoning, Recommended
- 1-1/4 cup chopped cilantro
- 2/3 cup minced lemongrass
- 5 chopped Thai chili
- 1-1/4 cup chopped green onion
- 11/4 tbsp fish sauce
- 1-1/4 tsp salt
Directions
Smoking The Beef
The chuck of beef is cut into 5 to 7 pieces. Mix in the salt for curing and the mushroom seasoning to mix well. Let it marinate for 24 hours prior to smoking it.
Prepare your grill using standard charcoal as well as wood. Put the beef in a hook and set it on top of the grill to rest. The charcoal will permit the steak to cook slowly and absorb the smokey flavor. Then let it sit and smoke for about 1 hour if the heat remains steady.
If there aren’t any hooks and aren’t able to hang them above the grill, you can choose to cook the meat in the rack on the grill for 5 minutes per side or until the beef develops an excellent smoky taste. After that, take it off the grill and let it cool. This is quicker but does not dry out the meat more. However, it does have an excellent charcoal-like flavor.
After about an hour, remove the beef from the grill. We will move it into the oven where it will continue to cook the meat in an atmosphere of controlled temperature.
The beef is cooked in the oven
Continue to cook the beef in the oven at 400°C for another 20 minutes. Then, flipping them over, the next 15 minutes are to cook the opposite side. Allow it to cool after removing it from the oven. After cooling, cut it into smaller pieces that can be chopped and blended further.
Blend the beef pieces at one time until it is shredded into pieces. Shred and blend the beef, then pour it into the bowl. Set aside.
How To Make The Tomato Pepper
In a baking dish lined with foil, cook the peppers and tomatoes to you can broil them at 450°C for 25 to 30 minutes or until they are nicely cooked. After the tomatoes have been roasted, place the peppers into a mortar and pestle with 1-1/4 teaspoon of salt. The peppers should be crushed until they are broken up. Then add the tomatoes from the roast and smash them well. Add in the green onions and cilantro as well as your fish sauce. Mix well before adding in the beef shreds. Mix thoroughly and test the taste. Place in a bowl, and serve with white or sticky rice. Enjoy!
Ginger And Lemongrass Version
Blend the beef and place it in the bowl. Add garlic, ginger minced, green onions, peppers, and cilantro. Add seafood sauce and salt. Mix well, then test the taste and adjust. Serve with sticky rice.
Notes
Feel free to add any other herbs to this recipe. If you smoke lots of beef then you can store the meat and use them to cook this dish at any time. Smoked beef is also excellent in soups.
You can look at my Vietnamese Banh It Tran Recipe If you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 9 Calories: 651 | Total Fat 19g – 24% | Saturated Fat 6.1g – 30% | Cholesterol 225mg – 75% | Sodium 1219mg – 53% | Total Carbohydrate 35.2g – 13% | Dietary Fiber 2g – 7% | Total Sugars 2.9g | Protein 80.4g | Vitamin D 0mcg – 0% | Calcium 39g – 3% | Iron 49mg – 273% | Potassium 1241mg – 26%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong chicken Recipe With Lemongrass
This is a simple Hmong chicken stock recipe to prepare. It is made with just five ingredients. I would recommend making use of an Organic Free Range Chicken to have the best flavor in the broth. I chose to make use of sea salt and freshly ground black pepper since I wanted the flavor to be as close to typical Hmong cooking as I could. Enjoy!
Preparation Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
Type: Appetizer Cuisine: Hmong Yield: 4 Serving
Keyword: Hmong chicken recipe With Lemongrass
Ingredients
- 4 quarts of Water
- 1 (1200grams) Whole Chicken, cut into 8-10 pieces.
- 6 teaspoons of Olde Thompson Sea Salt, Recommended
- 1-1/2 Lemongrass stalk
- 4 teaspoons fresh ground Black Pepper
- 4-5 Green Chili
Directions
Do not rinse or wash the chicken. Clean any feathers that remain behind. Pat dry the chicken. Chicken should be cut into 8 to 10 pieces.
In an eight-quart pot, place your chicken.
Add 4 four quarts (16 cups) of water.
Add chili.
Make sure to gently crush the lemongrass before you add it to the pot.
Nutrition Information
Amount per serving And % Daily Values
Serving: 4 Calories: 540 | Total Fat 20.8g – 27% | Saturated Fat 5.7g – 29% | Cholesterol 249mg – 83% | Sodium 3050mg – 133% | Total Carbohydrate 1.9g – 1% | Dietary Fiber 0.6g – 2% | Total Sugars 0.2g | Protein 81.3g | Vitamin D 0mcg – 0% | Calcium 52g – 4% | Iron 4mg – 23% | Potassium 725mg – 15%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong Pork Sausage Recipe
Preparation Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
Type: Side Dish Cuisine: Hmong Yield: 8 Serving
Keyword: Hmong Pork Sausage Recipe
Ingredients
- 4 pounds of ground pork
- 4 pounds of pork belly grounded up
- 3/4 cup red onion minced
- 1/4 cup Thai chilis minced
- 3/4 cup ginger minced
- 3/4 cup green onion minced
- 1/4 cup lime leaf minced
- 3/4 cup lemongrass finely minced
- 1/4 cup tapioca starch
- 1/4 cup chili sauce in peanut oil
- 3/4 tbsp Morton Tender Quick
- 1/3 cup glutinous rice flour
- 3/4 tbsp salt
- 1 cup water
- 1/3 cup Thai Kitchen Premium Fish Sauce, Recommended
- 1/4 cup sugar
- Hog casings
- 3/4 tbsp MSG (optional)
Directions
Take off the casings of the hog and place them in cold water for 30 mins.
Rinse the hog casings with cool water until they are completely free of salt. It’s possible that you’ll have to repeat the process several times. Set it aside..
Mix the chili sauce, water as well as Thai chilies in one small bowl.
Within a bowl combine all the ingredients and then pour the sauce from step 2 of the mix.
Stuff the sausage into the casings for hogs. The sausage can be stuffed in a variety of ways.
Tips
Purchase a quality sausage stuffer if planning to make lots of sausages. Manually making them will take too long.
I purchased a Kitchenaid sausage stuffer for just $20, however, it took far too long, and my arms hurt when in the process of putting the sausage in the stuffer.
I tried it by hand using an empty milk jug and an empty bottle of 2 liters. Too long.
Don’t overstuff the sausage. Leave it loose to allow the meat to expand and cook. If the sausage is exploding, it means it was packed too tight.
If your sausage turns out in a salty state, it generally indicates that you left a significant amount of salt inside the casings of your hog and didn’t wash all the salt.
Morton Soft Quick salt. You can purchase this in most supermarkets.
MSG is not required. It’s a flavor enhancer in meat If you don’t like it, don’t add it.
Do not skimp with the chili paste you use in peanut oil. This provides the sausage with a nice flavor and color.
Take a peek at my Nui Xao Bo Recipe if you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 8 Calories: 130 | Total Fat 2.5g – 3% | Saturated Fat 0.8g – 4% | Cholesterol 47mg – 16% | Sodium 1974mg – 86% | Total Carbohydrate 8.6g – 3% | Dietary Fiber 0.9g – 3% | Total Sugars 1.5g | Protein 17.8g | Vitamin D 8mcg – 41% | Calcium 21g – 2% | Iron 1mg – 8% | Potassium 408mg – 9%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong Soup Recipe
Preparation Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes
Type: Appetizer Cuisine: Hmong Yield: 10 Serving
Keyword: Hmong Pork Sausage Recipe
Ingredients
- 2 lbs pork neck bones
- 2 lbs pork rib meat [bone on] cut into smaller pieces
- 9 cups water
- 3 tsp of salt to marinate the pork bones
- 4-inch fresh ginger (sliced)
- 1 small cabbage head (rough chopped)
- 1-1/4 tsp Po Lo Ku Mushroom Seasoning, Recommended
- 1-1/4 tsp salt for the soup
Pepper Dip
- 3 garlic cloves
- 10 Thai chili pepper (frozen)
- 1/4 tsp salt (add less if you desire)
- 2-1/2 tbsp fish sauce (3 crab brands)
- 2/3 lime (juiced) about 1 tbsp (add more or less depending on you)
- Cilantro and green onion (add as much as you please)
- 1/3 tsp mushroom seasoning (optional)
Directions
Pork bones should be well rinsed and drained. Add 3 tsp salt. Stir well and then cover. Allow for 2 hours of relaxation time, or even overnight. I prefer to marinate for a few hours before letting it sit overnight.
Transfer the pork bones to an oven filled with water, 9 cups. It should simmer for a minimum of 25 to 30 minutes. Remove any grease or scum that simmers to make a clearer broth. After 25 minutes, move the bones to a fresh pot and place the strainer placed over it.
Pour the broth through the strainer, allowing it to remove any leftovers. Bring to a low boil, then add the ginger slices. Cook for another 2 to 3 minutes. Then add the cabbage that you chopped. The cabbage should cook until it is barely wilted. Do not overcook or they’ll become soft. After you’ve tasted it and adjusted the seasoning, you’re ready to serve.
Pepper Dip:
In the mortar and pestle, add the garlic cloves, chili peppers along with salt, mushrooms seasoning, and pound them until they’re all chopped into a smooth. Transfer the crushed chili/garlic to an empty bowl. Add citrus juice, fish sauce, and chopped green onion or cilantro. Check the taste and adjust.
Serving the soup along with freshly cooked rice and pepper dip. Enjoy!
Notes
Ginger is used to cutting down the smell of pork. You may also include lemongrass or other herbs should you want. Make use of other pork bones that you like. I prefer pork ribs and neck bones from pork.
Nutrition Information
Amount per serving And % Daily Values
Serving: 10 Calories: 535 | Total Fat 34.6g – 44% | Saturated Fat 13.3g – 66% | Cholesterol 103mg – 34% | Sodium 3299mg – 143% | Total Carbohydrate 26.3g – 10% | Dietary Fiber 1.5g – 5% | Total Sugars 8.2g | Protein 31g | Vitamin D 0mcg – 0% | Calcium 126g – 10% | Iron 3mg – 17% | Potassium 47mg – 1%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Hmong Cucumber Salad Recipe
Preparation Time: 20 Minutes Cook Time: 00 Minutes Total Time: 20 Minutes
Type: Side Dish Cuisine: Hmong Yield: 3 Serving
Keyword: Hmong Cucumber Recipe
Ingredients
- 1-1/2 teaspoon palm sugar white or brown are ok substitutes
- 5 dried chilis re-hydrate in lukewarm water for 5 mins
- 1-1/2 cucumber
- 1-1/2 lime (halved) cut one half into thirds and keep the other half whole
- 1-1/2 teaspoon Nam Pla Ra fermented fish sauce: an essential Thai Isaan-style salad ingredient
- 1-1/2 teaspoon Thai Kitchen Premium Fish Sauce, Recommended
- 3 cherry tomatoes (quartered) any small tomato is fine
- 2 small handfuls of unsalted roasted peanuts
- 2 garlic clove
- Thai salad with cucumber
Directions
Place the sugar, the rehydrated dried chilis, and garlic in the wooden Thai mortar, and then smash until the oils release. This should take around 10 seconds.
Incorporate lime wedges, and smash in order to let the juice out for three to five seconds.
Peel the cucumber’s skin and cut into matchsticks that measure 3-4 cm long. The thickness can differ, so there’s nothing to worry about being exact. Put the cucumber in the mortar, then grab an enormous spoon to make what’s to come next.
Add the fish sauce, the fermented fish sauce, and juice from the lime’s remaining half, then add the peanuts, cucumbers, and tomatoes. Combine the ingredients by gently pounding cucumber against the sides of the mortar using one hand and then tossing the dressing over the salad using a spoon using the other hand.
Take the salad out of the mortar on a platter, and enjoy it with some grilled meat. To get your carbs in, I suggest eating some Thai vermicelli rice noodles, or sticky rice. Plain rice can also be delicious.
Nutrition Information
Amount per serving And % Daily Values
Serving: 3 Calories: 166 | Total Fat 7.4g – 9% | Saturated Fat 1.5g – 8% | Cholesterol 0mg – 0% | Sodium 12890mg – 560% | Total Carbohydrate 24.2g – 9% | Dietary Fiber 4.6g – 16% | Total Sugars 5.5g | Protein 4.5g | Vitamin D 0mcg – 0% | Calcium 66g – 5% | Iron 4mg – 23% | Potassium 436mg – 9%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion
Hmong Recipes are must-try recipes. These recipes are simple to prepare, and you can cook the recipes for any gathering or occasion, and enjoy them to share with your friends and family.
I hope the (8 Best Traditional And Healthy Hmong Recipes) article will assist you. Comment below if you decide to try one of the recipes listed here. For additional recipes, be sure to follow me on social media and be sure to send my recipes to your loved ones and your family.
