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{{Short description|Culinary traditions of the Hmong people}}
{{Short description|Culinary traditions of the Hmong people}}
{{More citations needed|date=August 2009}}
'''Hmong cuisine''' is the cuisine of the [[Hmong people]] of [[China]], [[Southeast Asia]] and the [[Hmong Americans|Hmong American]] community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. Within China, the Hmong were influenced by and influenced the [[Chinese cuisine|Chinese cuisines]] of other surrounding ethnic groups. After the expulsion of many Hmong people from southern China by the [[Manchu people]] during the [[Qing dynasty]], the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the [[Laotian cuisine|Lao]], [[Thai cuisine|Thai]], and [[Vietnamese cuisine|Vietnamese]].


'''Hmong cuisine''' comprises the culinary culture of [[Hmong people]], an Asian [[diaspora]] originally from [[China]] who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a [[Fusion cuisine|fusion]] of many flavors and histories in East and Southeast Asia, as well as diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures.
==Overview==
Hmong cuisine varies somewhat by region.{{Citation needed|date=August 2009}}
[[File:Hmong cucumber.jpg|thumb|A variety of large cucumber grown by the Hmong]]
For example, in Hmong communities in the United States, a Hmong dish may be largely based on a dish of a larger Asian ethnicity that also resides in the local community, such as the Chinese, Lao, Vietnamese, or Thai. As many ethnic Hmong have passed through Laos & Thailand en route to their final destinations around the world and many still reside there, Lao cuisine has influenced parts of Hmong cuisine.


[[File:Bắc Hà Sunday market, Vietnam - 20131027-15.JPG|thumb|[[Flower Hmong]] selling fresh produce at a market in Vietnam.]]Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat.<ref name=MIT270>{{harvnb|Alkon|Vang|2020|p=270}}</ref> Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as [[Oyster sauce|oyster]] and [[fish sauce]] feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular the first ever Hmong cookbook included 11 variations.<ref name=MIT270/>
While the modification of ingredients in adopted dishes is generally minimal, preparation might be shortened as it would in a mountainous setting where many individuals in a given village need to be fed. In urban settings around the world where public eating establishments are common, most Hmong dishes resemble other available Asian dishes. One major difference is that the addition of extra condiments is encouraged. An example of this is the addition of large amounts of white [[sugar]] and [[soy sauce]] to [[pho]], a hearty soup considered to be the national dish of Vietnam.


Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common.<ref name=MIT270/> Historically animal fats and oils were scarce.<ref>{{harvnb|Scripter|Yang|2023|p=6}}</ref>
As the [[Hmong language]] was [[Hmong language#Orthography|not widely written until the 1950s]], Hmong cuisine has been, until recently, passed on by elders of the community. Any actual Hmong dishes are purely of oral tradition and can vary from clan to clan or family to family. These differences are largely based on the country of residence and available resources. While Hmong restaurants are extremely rare in Asia, they have become more popular in the countries of Hmong diaspora. While such establishments are generally owned by members of the Hmong community, menu items are generally not identifiable as a part of a cuisine specific to the Hmong.


[[File:Thaifishsauce0609.jpg|Thaifishsauce0609|thumb|Commercially produced Thai fish sauce.]]There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. [[Frugality]] is a common theme, as many Hmong are from low income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref><ref name="ultimate fusion"/>
However, it is common to find popular East and Southeast Asian dishes labeled as "Hmong" in such establishments. For example, "Hmong Chicken Wings" are commonly found on appetizer menus in Hmong restaurants. In this dish, the chicken is general marinated in most of the spices used in other dishes preferred by the Hmong. In recent years, Hmong cuisine has enjoyed a rise in popularity in areas where truly authentic Asian restaurants are limited. This is largely a result of increased acceptance of the Hmong in their new communities.<ref name="CFTH">{{Cite book |first1=Sami |last1=Scripter |first2=Sheng |last2=Yang |year=2009 |title=Cooking from the Heart: The Hmong Kitchen in America |url=http://www.hmongcooking.com/ |location=Minneapolis |publisher=University of Minnesota Press |isbn=978-0-8166-5326-3 |oclc=286478281}} {{Google books|8tSYa32W5iUC|Cooking from the Heart: The Hmong Kitchen in America}}.</ref>{{Failed verification|date=August 2015}}<!-- Repeated searches of the book have not turned this up. -->


== Ingredients ==
== Hmong cuisine as fusion ==
{{See also|Fusion cuisine}}
[[File:Hmong Goat Head Soup Vietnam.jpg|thumb|right|Hmong goat head soup or ''thắng cố'' served at the Bac Ha Sunday market in Vietnam]]
The Hmong staple food is [[white rice]], which is usually eaten with a variety of vegetables, [[hot pepper]] (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including [[hot pepper]] (usually [[Thai pepper|Thai]]), [[lemongrass]], [[cilantro]], [[garlic]], [[scallion|green onions]], [[mentha|mint]], [[galangal]], and [[ginger]].<ref>{{cite journal |last1=Corlett |first1=Jan L. |last2=Dean |first2=Ellen A. |last3=Grivetti |first3=Louis E. |date=September 2003 |title=Hmong Gardens: Botanical Diversity in an Urban Setting |url=http://www.bioone.org/doi/abs/10.1663/0013-0001%282003%29057%5B0365%3AHGBDIA%5D2.0.CO%3B2 |journal=[[Economic Botany]] |volume=57 |issue=3 |pages=365–379 |doi=10.1663/0013-0001(2003)057[0365:HGBDIA]2.0.CO;2 |access-date=9 August 2015}}</ref> [[Fish sauce]], [[oyster sauce]], [[soy sauce]], [[sriracha sauce]], and [[hoisin sauce]] are also prevalent.


[[File:Hmong cuisine - girl with yellow cucumber.jpg|thumb|A Hmong girl holding a Hmong yellow cucumber.]]Hmong cuisine is influenced by frequent ancient and modern migration, including through [[Thailand]], [[Laos]], [[Cambodia]], [[Vietnam]], China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina.<ref>{{harvnb|Alkon|Vang|2020|p=263}}</ref> Some sources claim Hmong food is closest to [[Laotian cuisine]],<ref>{{Cite web |last=Harris |first=Phyllis Louise |date=2007-11-22 |title=The elusive Hmong cuisine |url=https://www.tcdailyplanet.net/elusive-hmong-cuisine/ |access-date=2023-10-26 |website=Twin Cities Daily Planet |language=en-US}}</ref> but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.<ref>{{harvnb|Vang|2009|p=92}}</ref> Co-founder and executive director of the [[Hmong American Farmers Association]] Pakou Hang calls Hmong cuisine "the ultimate fusion food."<ref name="ultimate fusion">{{cite web |url=https://www.mprnews.org/story/2015/03/04/appetites-hmong-food |title=Appetites: Hmong cuisine, 'the ultimate fusion food' |last=John |first=Steven |date=4 March 2015 |website=[[MPR News]] |publisher=[[Minnesota Public Radio]] |access-date=2 November 2023 |quote=}}</ref>
==Egg rolls==

[[Hmong American]] celebrity chef [[Yia Vang]] calls Hmong cuisine a "philosophy" and a way to understand [[Hmong culture]].<ref>{{Cite web |last=ArtFormss |date=2023-10-01 |title=Chef Yia Vang |url=https://industryrules.com/chef-yia-vang/ |access-date=2023-10-26 |website=Industry Rules |language=en}}</ref>

[[File:Remembering Ban Vinai a264.jpg|thumb|A Hmong woman preparing street food at [[Ban Vinai Refugee Camp]], Thailand.]]{{Quote|I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that’s made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You’ll know where we been and it will show the trajectory to where we’re going.|title=Chef Yia Vang at Industry Rules Magazine|source=https://industryrules.com/chef-yia-vang/}}

Scholars such as Alison Hope Alkon and Kat Vang, writing in ''The Immigrant-Food Nexus: Borders, Labor, and Identity in North America'' (2020), call Hmong cuisine translocal: a cuisine rooted in multiple localities and highly informed by ethnic culture and history regardless of state definitions of citizenship.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> They categorized food from Hmong American survey respondents in four categories: indigenous Hmong dishes, Hmong American dishes, Hmong adaptations of other Southeast Asian dishes, and American food eaten by Hmong people.<ref name=MIT269>{{harvnb|Alkon|Vang|2020|p=269}}</ref>

== Common Hmong dishes ==
Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine.

=== {{Lang|hmn|Kua txob ntsw|italic=no}} (pepper dip) ===
A condiment made with [[Thai chili|Thai chilis]], cilantro, green onion, salt, [[monosodium glutamate]], and lime juice that is served at most meals, and especially to accompany [[Hmong sausage]]. The condiment is known by its Hmong name {{Lang|hmn|kua txob ntsw}}, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper."<ref>{{Cite web |title=Hot Chili Condiment |url=https://www.splendidtable.org/story/2015/08/07/hot-chili-condiment |access-date=2023-10-24 |website=www.splendidtable.org}}</ref>

=== {{Lang|hmn|Mov nplaum ntshaav|italic=no}} (purple sticky rice) ===
A preparation of [[Glutinous rice|glutinous sweet rice]] and [[black rice]] which is a core part of Hmong meals, especially during New Years celebrations. Cooking dilutes the natural dye in black rice, leading to a purple colored rice dish.<ref name=Vang200967>{{harvnb|Vang|2009|p=67}}</ref><ref>{{Cite web |last=Her |first=Cindy |date=2020-12-12 |title=Purple Sticky Rice: Mov Nplaum Ntshaav - C.HerCreations |url=https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/,%20https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/ |access-date=2023-10-26 |language=en-US}}</ref><ref>{{Cite web |last=Vang |first=Yia |date=2020-04-14 |title=Purple Sticky Rice |url=https://www.bonappetit.com/recipe/purple-sticky-rice |access-date=2023-10-26 |website=Bon Appétit |language=en-US}}</ref> In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.<ref name=":4">{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-26 |website=volumeone.org |language=en}}</ref>

=== {{Lang|hmn|Nyhuv ntxwm hmoob|italic=no}} (Hmong sausage) ===
{{See|Hmong sausage}}
[[File:Hmong cuisine - sausage and spring roll crop 2.jpg|thumb|Sausage meal from a Wisconsin Hmong restaurant.]]A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.<ref name=":4" />

=== {{Lang|hmn|Kooj tis qaib nitim|italic=no}} (stuffed chicken wings) ===
Deboned chicken wings stuffed with a meat mixture such as from an [[egg roll]].<ref>{{Cite web |date=2023-05-20 |title=Prix Fixe Hmong Dinner |url=https://www.rosecitybookpub.com/events-1/2023/5/20/prix-fixe-hmong-dinner |access-date=2023-10-24 |website=Rose City Book Pub |language=en-US}}</ref>

=== {{Lang|hmn|Kab yuab|italic=no}} (egg rolls) ===
[[File:Gfp-eggrolls.jpg|thumb|Hmong style egg rolls from Food Delicious.]]Traditional "Hmong" egg rolls can be culturally tied back to [[egg roll|Vietnamese egg rolls]] during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the [[Hmong New Year]]. The Hmong community of [[Rhode Island]] holds an annual fundraiser by selling traditional Hmong [[egg roll]]s.<ref name="ProJo">{{cite news|last1=Ciampa|first1=Gail|title=Traditional egg rolls are centerpiece of Providence Hmong Church fundraiser|url=http://www.providencejournal.com/features/food/food-for-thought/20140528-traditional-egg-rolls-are-centerpiece-of-providence-hmong-church-fundraiser.ece|accessdate=31 December 2017|publisher=The Providence Journal|date=28 May 2014|location=Providence, RI}}</ref>
[[File:Gfp-eggrolls.jpg|thumb|Hmong style egg rolls from Food Delicious.]]Traditional "Hmong" egg rolls can be culturally tied back to [[egg roll|Vietnamese egg rolls]] during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the [[Hmong New Year]]. The Hmong community of [[Rhode Island]] holds an annual fundraiser by selling traditional Hmong [[egg roll]]s.<ref name="ProJo">{{cite news|last1=Ciampa|first1=Gail|title=Traditional egg rolls are centerpiece of Providence Hmong Church fundraiser|url=http://www.providencejournal.com/features/food/food-for-thought/20140528-traditional-egg-rolls-are-centerpiece-of-providence-hmong-church-fundraiser.ece|accessdate=31 December 2017|publisher=The Providence Journal|date=28 May 2014|location=Providence, RI}}</ref>


Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" />
Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /><ref>{{Cite web |last=Her |first=Cindy |date=2019-07-14 |title=Pork Egg Rolls (Kab Yaub) - C.HerCreations |url=https://chawjcreations.com/pork-egg-rolls-kab-yaub/,%20https://chawjcreations.com/pork-egg-rolls-kab-yaub/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |last=ourlittlenook |title=Seriously, the Best Egg Rolls! Hmong Egg Rolls – Our Little Nook |url=https://ourlittlenook.com/egg-rolls-hmong-appetizer-asian/ |access-date=2023-10-25 |language=en-US}}</ref>


=== {{Lang|hmn|Nab vam|italic=no}} (tri-color) ===
== Meals ==
Dyed tapioca jelly with a sweet coconut sauce.<ref>{{Cite web |last=ourlittlenook |title=Sweet Coconut Tapioca Dessert-Nab Vam – Our Little Nook |url=https://ourlittlenook.com/sweet-coconut-tapioca-dessert/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |title=Tri-color Tapioca Pearl Coconut Milk Dessert, Nab Vam |url=https://vuebonnie.com/nab-vam/ |access-date=2023-10-25 |language=en-US}}</ref> Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web |date=7 October 2021 |title=Naab Vaam |url=https://familycuisine.net/how-to-make-hmong-dessert/}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.
[[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 portion 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, as it is in many other Asian cuisines. The types of food prepared for different mealtimes do not vary widely, although more preparation is typically put into breakfast and dinner. This is due to the common shortage of ingredients throughout the migrant past of the Hmong. This is something that has been accepted and embraced by the Hmong. Meals are eaten in a communal manner with food being placed in the center.<ref>{{Cite web |first=Deidre |last=Betancourt |date=2010 |title=Cultural Diversity: Eating in America, Hmong |url=http://ohioline.osu.edu/hyg-fact/5000/pdf/5254.pdf |publisher=Ohio State University Extension |id=HYG-5254-95 |access-date=9 August 2015}}</ref> For large cultural gatherings the men eat first, followed by the women and children.<ref>{{cite book |last=Cha |first=Ya Po |year=2010 |title=An Introduction to Hmong Culture |url=https://books.google.com/books?id=0mDlsFug5RoC&dq=22men+eat+first%22&pg=PA41 |location=Jefferson, NC |publisher=McFarland & Company, Publishers |isbn=978-0-7864-4951-4 |oclc=800825261 |page=41}}</ref> This is only true to those who still hold on to traditional Hmong customs.


=== {{Lang|hmn|Khaub piaj/ko pia|italic=no}} (chicken soup with rice noodles) ===
== Nab Vam ==
A simple chicken soup with homemade rice noodles. There are various names and spellings such as {{Lang|hmn|khaub piaj}} and {{Lang|hmn|ko pia}} or {{Lang|hmn|kopia}}.<ref name=MIT269/><ref>{{Cite web |last=Kathynomnom |title=Khaub Piaj (Ko Pia)- Hmong Chicken Noodle Soup |url=http://kathynomnom.blogspot.com/2015/07/khaub-piaj-ko-pia-hmong-chicken-noodle.html |access-date=2023-10-26 |website=Kathy Nom Nom}}</ref>
Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in.

In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web|url=https://familycuisine.net/how-to-make-hmong-dessert/|title = Naab Vaam|date = 7 October 2021}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.
== Agricultural traditions ==
[[File:Ban Vinai Revisited a017.jpg|thumb|Farming at a Hmong refugee camp in Thailand.]]Hmong people are traditionally agricultural.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> Diaspora communities in the United States are known for their thriving home and community garden spaces, as well as strains of plants unique to Hmong seed keepers.<ref>{{harvnb|L'Annunziata|p=}}</ref> Hmong New Year, the most major annual event, is centered around the annual rice harvest and involves nearly a week of feasts and whole roasted pigs.<ref>{{harvnb|Vang|2016|p=942}}</ref><ref>{{harvnb|Vang|2009|p=112}}</ref>

=== Herbs ===
[[File:Daun Jeruk.jpg|thumb|Kaffir lime leaf is a popular Hmong seasoning.]]Herbs are used as food, seasoning, and traditional medicine - frequently all three at once.<ref>{{harvnb|L'Annunziata|p=}}</ref>

Hmong Americans tend to grow herbs in small pots and plots at home so they are close at hand for harvesting fresh and cooking quickly. Fresh herbs are so central to traditional Hmong cuisine, one participant in a Fresno, California majority-Hmong community garden said: "If you see pots outside with cilantro and [green onions], you know this is Hmong family."<ref>{{harvnb|L'Annunziata|p=111}}</ref>

A common herb combination is "chicken herbs": a bundle that includes usually eight herbs used to flavor a chicken soup from traditional Hmong medicine ({{Lang|hmn|Nqaij Qaib Hau Xyaw Tshuaj}}<ref name=":1">{{Cite web |title=Cooking From The Heart: The Hmong Kitchen In America - Recipes |url=http://hmongcooking.com/recipes/ |access-date=2023-10-26 |website=hmongcooking.com}}</ref>).<ref name=":2">{{Cite web |last=Raemont |first=Nina |title=Sharing Food: Qaib rau tshuaj (Hmong chicken in herbs) |url=https://mndaily.com/263227/arts-entertainment/sharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs/ |access-date=2023-10-25 |website=The Minnesota Daily}}</ref><ref name=":3">{{Cite web |title=Hmong Medicinal Chicken Herb Starter Package - Tshuaj Rau Qaib Package |url=https://www.hmongspecialtyph.com/plants-available/chicken-soup-starter-package |access-date=2023-10-25 |website=Hmong Specialty Plants & Herbs |language=en-US}}</ref> The recipe is considered by some to be the signature Hmong dish.<ref name=":1" />

Common herbs in {{Lang|hmn|tshuaj rau qaib}} (chicken soup herbs) mixture:

* Ncas liab<ref name=":3" />
* Ntiv<ref name=":3" /> ([[Eutrochium|Joe-pye weed]] strain<ref name=":2" />)
* Zej tshua ntuag<ref name=":3" />
* Koj liab/ko taw os liab<ref name=":3" />
* Tshuaj rog liab<ref name=":3" />
* Nkaj liab Hmoob<ref name=":3" /> ([[Iresine]]<ref name=":2" />)
* Pawj qaib<ref name=":3" /> ([[Acorus gramineus|grassy-leaved sweet flag]]<ref name=":2" />)
* Xuv ntsim<ref name=":3" />
* Tauj dub (lemon grass)<ref name=":3" />
* Nroj rog liab ([[Okinawan spinach]])<ref name=":2" />

=== Livestock ===
Hmong traditionally raise livestock such as chickens, cattle, and pork.

In the 2000s an estimated 600 Hmong poultry farms existed in the United States, particularly in Southern states such as Arkansas, Missouri, Oklahoma, and North Carolina.<ref>{{harvnb|Vang|2016|p=953}}</ref>

== Hmong American cuisine ==
{{See also|Hmong Americans|History of the Hmong in Minneapolis–Saint Paul|History of the Hmong in California}}

[[File:Hmong cuisine - woman farming.jpg|thumb|Hmong American woman farming.]]Mass immigration of Hmong refugees from Southeast Asia in the 1980s after the [[Laotian Civil War]] led to a sizable population of Hmong people in the [[United States]], primarily [[Fresno, California]] and [[Saint Paul, Minnesota]].<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> These Hmong adapted their own Southeast Asian cuisine to the realities of refugee camps in Thailand and poverty in the United States. Dishes tend to be small but flavorful, seasoned generously with herbs and spices. Rice is a staple in meals to balance out strong flavors.<ref name=":0">{{Cite web |last=Zonunpari |first=Angela |date=2023-08-22 |title=Minnesotans Line Up for Hmong Food from Yia Vang |url=https://artsmidwest.org/minnesotans-line-up-for-hmong-food-from-yia-vang/ |access-date=2023-10-24 |website=Arts Midwest |language=en-US}}</ref><ref name="ultimate fusion"/> Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka."<ref name=":0" />

Hmong American households tend to be smaller than traditional Hmong households, with an average of 3 people per household and a focus on [[nuclear family]] versus extended tribe and clan ties, changing how food is produced and consumed, including making smaller meals.<ref>{{harvnb|Vang|2016|p=939}}</ref> Hmong Americans born abroad who grew up in America may identify as a [[third culture kid]], a child who was influenced by an exceptionally large amount of cultures and as a result feels they have their own new culture, especially around food.<ref>{{Cite web |date=2022-06-15 |title=Gia Vang and Yia Vang on 'Hmonglish,' Iron Chef and leaving KARE 11 |url=https://www.mprnews.org/episode/2022/06/15/gia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11 |access-date=2023-10-24 |website=MPR News |language=en}}</ref> Some sources also describe this as the "one-and-a-half generation."<ref name=Vang200967/>

=== Holidays and religion ===

While Christian and American holidays are widely adopted, they are celebrated in distinctly Hmong ways with traditional costumes and Hmong cuisine. A Thanksgiving meal might look like rice, Hmong sausage, and boiled chicken alongside the traditional American turkey, mashed potatoes, and gravy.<ref>{{harvnb|Vang|2016|p=965}}</ref> [[Hmong sausage]] is a common dish during Hmong New Years celebrations and at other large gatherings such as festivals and graduations. It is typically served with [[purple sticky rice]], a preparation for naturally dyed [[glutinous rice]].<ref>{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-24 |website=volumeone.org |language=en}}</ref>

Because many Hmong American Christians do not eat food made with blood, during mixed gatherings with Christians and traditional animists multiple forms of foods are prepared with and without blood.<ref>{{harvnb|Vang|2016|p=968}}</ref>

=== Commercial food preparation ===

Yia Vang runs a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.<ref>{{Cite web |date=2021-10-28 |title='Food Is A Universal Language': Chef Yia Vang Finds Home For Hmong Flavors In Minneapolis' North Loop - CBS Minnesota |url=https://www.cbsnews.com/minnesota/news/chef-yia-vang-union-hmong-kitchen-minneapolis-north-loop/ |access-date=2023-10-24 |website=www.cbsnews.com |language=en-US}}</ref>

[[Hmongtown Marketplace]] in Saint Paul, Minnesota serves a variety of Hmong-style foods.

== In popular culture ==

* Chef Yia Vang featured Hmong food in [[Iron Chef: Quest for an Iron Legend|''Iron Chef: Quest for an Iron Legend'']] episode six.


==See also==
==See also==
{{Commons category|Hmong cuisine}}
{{Commons category|Hmong cuisine}}
* [[Hmong sausage]]
* [[Hmong Americans]]
* [[Hmong people]]
* [[Hmong culture]]
* [[Hmong customs and culture]]
* [[Yia Vang]]

{{Portal bar|China|Food}}


== References ==
== References ==
{{Reflist}}
{{Reflist}}

===Cited===
* {{Cite book |url=https://doi.org/10.7551/mitpress/11862.001.0001 |title=The Immigrant-Food Nexus: Borders, Labor, and Identity in North America |first1=Alison Hope |last1=Alkon|first2=Kat |last2=Vang|editor-first1=Julian |editor-last1=Agyeman |editor-first2=Sydney |editor-last2=Giacalone |name-list-style=vanc |publisher=[[MIT Press]] |year=24 March 2020 |isbn=9780262538411 |series=Food, Health, and the Environment |language=en|chapter=Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways}}
* {{Cite journal |last=L'Annunziata |first=Elena |date=2010 |title=Following the Plant: The Political Ecology of a Hmong Community Garden |url=https://www.jstor.org/stable/23263228 |journal=[[Humboldt Journal of Social Relations]] |volume=33 |issue=1/2 |via=JSTOR}}
* {{Cite book|url=|title=Hmong in Minnesota|last=Vang|first=Chia Youyee|author-link=Chia Youyee Vang|publisher=[[Minnesota Historical Society Press]]|year=24 July 2009|isbn=9780873517379|series=People of Minnesota|language=en}}
* {{Cite book|url=|title=Asian American Culture: From Anime to Tiger Moms|editor-first1=Lan|editor-last1=Dong|chapter=Hmong American Culture|last=Vang|first=Nengher N.|publisher=[[Bloomsbury Publishing]]|year=13 March 2016|isbn= 978-1440829208 |language=en|series=Cultures of the American Mosaic}}

== External links ==
* [http://hmongcooking.com/home/index.php Hmong recipe website from the authors of ''Cooking from the Heart: The Hmong Kitchen in America'']
* [https://unionkitchenmn.com/authenticityandtraditional What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong]

{{Portal bar|China|Food}}


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'{{Short description|Culinary traditions of the Hmong people}} {{More citations needed|date=August 2009}} '''Hmong cuisine''' is the cuisine of the [[Hmong people]] of [[China]], [[Southeast Asia]] and the [[Hmong Americans|Hmong American]] community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. Within China, the Hmong were influenced by and influenced the [[Chinese cuisine|Chinese cuisines]] of other surrounding ethnic groups. After the expulsion of many Hmong people from southern China by the [[Manchu people]] during the [[Qing dynasty]], the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the [[Laotian cuisine|Lao]], [[Thai cuisine|Thai]], and [[Vietnamese cuisine|Vietnamese]]. ==Overview== Hmong cuisine varies somewhat by region.{{Citation needed|date=August 2009}} [[File:Hmong cucumber.jpg|thumb|A variety of large cucumber grown by the Hmong]] For example, in Hmong communities in the United States, a Hmong dish may be largely based on a dish of a larger Asian ethnicity that also resides in the local community, such as the Chinese, Lao, Vietnamese, or Thai. As many ethnic Hmong have passed through Laos & Thailand en route to their final destinations around the world and many still reside there, Lao cuisine has influenced parts of Hmong cuisine. While the modification of ingredients in adopted dishes is generally minimal, preparation might be shortened as it would in a mountainous setting where many individuals in a given village need to be fed. In urban settings around the world where public eating establishments are common, most Hmong dishes resemble other available Asian dishes. One major difference is that the addition of extra condiments is encouraged. An example of this is the addition of large amounts of white [[sugar]] and [[soy sauce]] to [[pho]], a hearty soup considered to be the national dish of Vietnam. As the [[Hmong language]] was [[Hmong language#Orthography|not widely written until the 1950s]], Hmong cuisine has been, until recently, passed on by elders of the community. Any actual Hmong dishes are purely of oral tradition and can vary from clan to clan or family to family. These differences are largely based on the country of residence and available resources. While Hmong restaurants are extremely rare in Asia, they have become more popular in the countries of Hmong diaspora. While such establishments are generally owned by members of the Hmong community, menu items are generally not identifiable as a part of a cuisine specific to the Hmong. However, it is common to find popular East and Southeast Asian dishes labeled as "Hmong" in such establishments. For example, "Hmong Chicken Wings" are commonly found on appetizer menus in Hmong restaurants. In this dish, the chicken is general marinated in most of the spices used in other dishes preferred by the Hmong. In recent years, Hmong cuisine has enjoyed a rise in popularity in areas where truly authentic Asian restaurants are limited. This is largely a result of increased acceptance of the Hmong in their new communities.<ref name="CFTH">{{Cite book |first1=Sami |last1=Scripter |first2=Sheng |last2=Yang |year=2009 |title=Cooking from the Heart: The Hmong Kitchen in America |url=http://www.hmongcooking.com/ |location=Minneapolis |publisher=University of Minnesota Press |isbn=978-0-8166-5326-3 |oclc=286478281}} {{Google books|8tSYa32W5iUC|Cooking from the Heart: The Hmong Kitchen in America}}.</ref>{{Failed verification|date=August 2015}}<!-- Repeated searches of the book have not turned this up. --> == Ingredients == [[File:Hmong Goat Head Soup Vietnam.jpg|thumb|right|Hmong goat head soup or ''thắng cố'' served at the Bac Ha Sunday market in Vietnam]] The Hmong staple food is [[white rice]], which is usually eaten with a variety of vegetables, [[hot pepper]] (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including [[hot pepper]] (usually [[Thai pepper|Thai]]), [[lemongrass]], [[cilantro]], [[garlic]], [[scallion|green onions]], [[mentha|mint]], [[galangal]], and [[ginger]].<ref>{{cite journal |last1=Corlett |first1=Jan L. |last2=Dean |first2=Ellen A. |last3=Grivetti |first3=Louis E. |date=September 2003 |title=Hmong Gardens: Botanical Diversity in an Urban Setting |url=http://www.bioone.org/doi/abs/10.1663/0013-0001%282003%29057%5B0365%3AHGBDIA%5D2.0.CO%3B2 |journal=[[Economic Botany]] |volume=57 |issue=3 |pages=365–379 |doi=10.1663/0013-0001(2003)057[0365:HGBDIA]2.0.CO;2 |access-date=9 August 2015}}</ref> [[Fish sauce]], [[oyster sauce]], [[soy sauce]], [[sriracha sauce]], and [[hoisin sauce]] are also prevalent. ==Egg rolls== [[File:Gfp-eggrolls.jpg|thumb|Hmong style egg rolls from Food Delicious.]]Traditional "Hmong" egg rolls can be culturally tied back to [[egg roll|Vietnamese egg rolls]] during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the [[Hmong New Year]]. The Hmong community of [[Rhode Island]] holds an annual fundraiser by selling traditional Hmong [[egg roll]]s.<ref name="ProJo">{{cite news|last1=Ciampa|first1=Gail|title=Traditional egg rolls are centerpiece of Providence Hmong Church fundraiser|url=http://www.providencejournal.com/features/food/food-for-thought/20140528-traditional-egg-rolls-are-centerpiece-of-providence-hmong-church-fundraiser.ece|accessdate=31 December 2017|publisher=The Providence Journal|date=28 May 2014|location=Providence, RI}}</ref> Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /> == Meals == [[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 portion 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, as it is in many other Asian cuisines. The types of food prepared for different mealtimes do not vary widely, although more preparation is typically put into breakfast and dinner. This is due to the common shortage of ingredients throughout the migrant past of the Hmong. This is something that has been accepted and embraced by the Hmong. Meals are eaten in a communal manner with food being placed in the center.<ref>{{Cite web |first=Deidre |last=Betancourt |date=2010 |title=Cultural Diversity: Eating in America, Hmong |url=http://ohioline.osu.edu/hyg-fact/5000/pdf/5254.pdf |publisher=Ohio State University Extension |id=HYG-5254-95 |access-date=9 August 2015}}</ref> For large cultural gatherings the men eat first, followed by the women and children.<ref>{{cite book |last=Cha |first=Ya Po |year=2010 |title=An Introduction to Hmong Culture |url=https://books.google.com/books?id=0mDlsFug5RoC&dq=22men+eat+first%22&pg=PA41 |location=Jefferson, NC |publisher=McFarland & Company, Publishers |isbn=978-0-7864-4951-4 |oclc=800825261 |page=41}}</ref> This is only true to those who still hold on to traditional Hmong customs. == Nab Vam == Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web|url=https://familycuisine.net/how-to-make-hmong-dessert/|title = Naab Vaam|date = 7 October 2021}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour. ==See also== {{Commons category|Hmong cuisine}} * [[Hmong sausage]] * [[Hmong people]] * [[Hmong customs and culture]] {{Portal bar|China|Food}} == References == {{Reflist}} {{Authority control}} {{DEFAULTSORT:Hmong Cuisine}} [[Category:Hmong cuisine| ]]'
New page wikitext, after the edit (new_wikitext)
'{{Short description|Culinary traditions of the Hmong people}} '''Hmong cuisine''' comprises the culinary culture of [[Hmong people]], an Asian [[diaspora]] originally from [[China]] who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a [[Fusion cuisine|fusion]] of many flavors and histories in East and Southeast Asia, as well as diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures. [[File:Bắc Hà Sunday market, Vietnam - 20131027-15.JPG|thumb|[[Flower Hmong]] selling fresh produce at a market in Vietnam.]]Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat.<ref name=MIT270>{{harvnb|Alkon|Vang|2020|p=270}}</ref> Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as [[Oyster sauce|oyster]] and [[fish sauce]] feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular the first ever Hmong cookbook included 11 variations.<ref name=MIT270/> Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common.<ref name=MIT270/> Historically animal fats and oils were scarce.<ref>{{harvnb|Scripter|Yang|2023|p=6}}</ref> [[File:Thaifishsauce0609.jpg|Thaifishsauce0609|thumb|Commercially produced Thai fish sauce.]]There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. [[Frugality]] is a common theme, as many Hmong are from low income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref><ref name="ultimate fusion"/> == Hmong cuisine as fusion == {{See also|Fusion cuisine}} [[File:Hmong cuisine - girl with yellow cucumber.jpg|thumb|A Hmong girl holding a Hmong yellow cucumber.]]Hmong cuisine is influenced by frequent ancient and modern migration, including through [[Thailand]], [[Laos]], [[Cambodia]], [[Vietnam]], China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina.<ref>{{harvnb|Alkon|Vang|2020|p=263}}</ref> Some sources claim Hmong food is closest to [[Laotian cuisine]],<ref>{{Cite web |last=Harris |first=Phyllis Louise |date=2007-11-22 |title=The elusive Hmong cuisine |url=https://www.tcdailyplanet.net/elusive-hmong-cuisine/ |access-date=2023-10-26 |website=Twin Cities Daily Planet |language=en-US}}</ref> but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.<ref>{{harvnb|Vang|2009|p=92}}</ref> Co-founder and executive director of the [[Hmong American Farmers Association]] Pakou Hang calls Hmong cuisine "the ultimate fusion food."<ref name="ultimate fusion">{{cite web |url=https://www.mprnews.org/story/2015/03/04/appetites-hmong-food |title=Appetites: Hmong cuisine, 'the ultimate fusion food' |last=John |first=Steven |date=4 March 2015 |website=[[MPR News]] |publisher=[[Minnesota Public Radio]] |access-date=2 November 2023 |quote=}}</ref> [[Hmong American]] celebrity chef [[Yia Vang]] calls Hmong cuisine a "philosophy" and a way to understand [[Hmong culture]].<ref>{{Cite web |last=ArtFormss |date=2023-10-01 |title=Chef Yia Vang |url=https://industryrules.com/chef-yia-vang/ |access-date=2023-10-26 |website=Industry Rules |language=en}}</ref> [[File:Remembering Ban Vinai a264.jpg|thumb|A Hmong woman preparing street food at [[Ban Vinai Refugee Camp]], Thailand.]]{{Quote|I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that’s made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You’ll know where we been and it will show the trajectory to where we’re going.|title=Chef Yia Vang at Industry Rules Magazine|source=https://industryrules.com/chef-yia-vang/}} Scholars such as Alison Hope Alkon and Kat Vang, writing in ''The Immigrant-Food Nexus: Borders, Labor, and Identity in North America'' (2020), call Hmong cuisine translocal: a cuisine rooted in multiple localities and highly informed by ethnic culture and history regardless of state definitions of citizenship.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> They categorized food from Hmong American survey respondents in four categories: indigenous Hmong dishes, Hmong American dishes, Hmong adaptations of other Southeast Asian dishes, and American food eaten by Hmong people.<ref name=MIT269>{{harvnb|Alkon|Vang|2020|p=269}}</ref> == Common Hmong dishes == Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine. === {{Lang|hmn|Kua txob ntsw|italic=no}} (pepper dip) === A condiment made with [[Thai chili|Thai chilis]], cilantro, green onion, salt, [[monosodium glutamate]], and lime juice that is served at most meals, and especially to accompany [[Hmong sausage]]. The condiment is known by its Hmong name {{Lang|hmn|kua txob ntsw}}, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper."<ref>{{Cite web |title=Hot Chili Condiment |url=https://www.splendidtable.org/story/2015/08/07/hot-chili-condiment |access-date=2023-10-24 |website=www.splendidtable.org}}</ref> === {{Lang|hmn|Mov nplaum ntshaav|italic=no}} (purple sticky rice) === A preparation of [[Glutinous rice|glutinous sweet rice]] and [[black rice]] which is a core part of Hmong meals, especially during New Years celebrations. Cooking dilutes the natural dye in black rice, leading to a purple colored rice dish.<ref name=Vang200967>{{harvnb|Vang|2009|p=67}}</ref><ref>{{Cite web |last=Her |first=Cindy |date=2020-12-12 |title=Purple Sticky Rice: Mov Nplaum Ntshaav - C.HerCreations |url=https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/,%20https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/ |access-date=2023-10-26 |language=en-US}}</ref><ref>{{Cite web |last=Vang |first=Yia |date=2020-04-14 |title=Purple Sticky Rice |url=https://www.bonappetit.com/recipe/purple-sticky-rice |access-date=2023-10-26 |website=Bon Appétit |language=en-US}}</ref> In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.<ref name=":4">{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-26 |website=volumeone.org |language=en}}</ref> === {{Lang|hmn|Nyhuv ntxwm hmoob|italic=no}} (Hmong sausage) === {{See|Hmong sausage}} [[File:Hmong cuisine - sausage and spring roll crop 2.jpg|thumb|Sausage meal from a Wisconsin Hmong restaurant.]]A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.<ref name=":4" /> === {{Lang|hmn|Kooj tis qaib nitim|italic=no}} (stuffed chicken wings) === Deboned chicken wings stuffed with a meat mixture such as from an [[egg roll]].<ref>{{Cite web |date=2023-05-20 |title=Prix Fixe Hmong Dinner |url=https://www.rosecitybookpub.com/events-1/2023/5/20/prix-fixe-hmong-dinner |access-date=2023-10-24 |website=Rose City Book Pub |language=en-US}}</ref> === {{Lang|hmn|Kab yuab|italic=no}} (egg rolls) === [[File:Gfp-eggrolls.jpg|thumb|Hmong style egg rolls from Food Delicious.]]Traditional "Hmong" egg rolls can be culturally tied back to [[egg roll|Vietnamese egg rolls]] during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the [[Hmong New Year]]. The Hmong community of [[Rhode Island]] holds an annual fundraiser by selling traditional Hmong [[egg roll]]s.<ref name="ProJo">{{cite news|last1=Ciampa|first1=Gail|title=Traditional egg rolls are centerpiece of Providence Hmong Church fundraiser|url=http://www.providencejournal.com/features/food/food-for-thought/20140528-traditional-egg-rolls-are-centerpiece-of-providence-hmong-church-fundraiser.ece|accessdate=31 December 2017|publisher=The Providence Journal|date=28 May 2014|location=Providence, RI}}</ref> Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /><ref>{{Cite web |last=Her |first=Cindy |date=2019-07-14 |title=Pork Egg Rolls (Kab Yaub) - C.HerCreations |url=https://chawjcreations.com/pork-egg-rolls-kab-yaub/,%20https://chawjcreations.com/pork-egg-rolls-kab-yaub/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |last=ourlittlenook |title=Seriously, the Best Egg Rolls! Hmong Egg Rolls – Our Little Nook |url=https://ourlittlenook.com/egg-rolls-hmong-appetizer-asian/ |access-date=2023-10-25 |language=en-US}}</ref> === {{Lang|hmn|Nab vam|italic=no}} (tri-color) === Dyed tapioca jelly with a sweet coconut sauce.<ref>{{Cite web |last=ourlittlenook |title=Sweet Coconut Tapioca Dessert-Nab Vam – Our Little Nook |url=https://ourlittlenook.com/sweet-coconut-tapioca-dessert/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |title=Tri-color Tapioca Pearl Coconut Milk Dessert, Nab Vam |url=https://vuebonnie.com/nab-vam/ |access-date=2023-10-25 |language=en-US}}</ref> Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web |date=7 October 2021 |title=Naab Vaam |url=https://familycuisine.net/how-to-make-hmong-dessert/}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour. === {{Lang|hmn|Khaub piaj/ko pia|italic=no}} (chicken soup with rice noodles) === A simple chicken soup with homemade rice noodles. There are various names and spellings such as {{Lang|hmn|khaub piaj}} and {{Lang|hmn|ko pia}} or {{Lang|hmn|kopia}}.<ref name=MIT269/><ref>{{Cite web |last=Kathynomnom |title=Khaub Piaj (Ko Pia)- Hmong Chicken Noodle Soup |url=http://kathynomnom.blogspot.com/2015/07/khaub-piaj-ko-pia-hmong-chicken-noodle.html |access-date=2023-10-26 |website=Kathy Nom Nom}}</ref> == Agricultural traditions == [[File:Ban Vinai Revisited a017.jpg|thumb|Farming at a Hmong refugee camp in Thailand.]]Hmong people are traditionally agricultural.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> Diaspora communities in the United States are known for their thriving home and community garden spaces, as well as strains of plants unique to Hmong seed keepers.<ref>{{harvnb|L'Annunziata|p=}}</ref> Hmong New Year, the most major annual event, is centered around the annual rice harvest and involves nearly a week of feasts and whole roasted pigs.<ref>{{harvnb|Vang|2016|p=942}}</ref><ref>{{harvnb|Vang|2009|p=112}}</ref> === Herbs === [[File:Daun Jeruk.jpg|thumb|Kaffir lime leaf is a popular Hmong seasoning.]]Herbs are used as food, seasoning, and traditional medicine - frequently all three at once.<ref>{{harvnb|L'Annunziata|p=}}</ref> Hmong Americans tend to grow herbs in small pots and plots at home so they are close at hand for harvesting fresh and cooking quickly. Fresh herbs are so central to traditional Hmong cuisine, one participant in a Fresno, California majority-Hmong community garden said: "If you see pots outside with cilantro and [green onions], you know this is Hmong family."<ref>{{harvnb|L'Annunziata|p=111}}</ref> A common herb combination is "chicken herbs": a bundle that includes usually eight herbs used to flavor a chicken soup from traditional Hmong medicine ({{Lang|hmn|Nqaij Qaib Hau Xyaw Tshuaj}}<ref name=":1">{{Cite web |title=Cooking From The Heart: The Hmong Kitchen In America - Recipes |url=http://hmongcooking.com/recipes/ |access-date=2023-10-26 |website=hmongcooking.com}}</ref>).<ref name=":2">{{Cite web |last=Raemont |first=Nina |title=Sharing Food: Qaib rau tshuaj (Hmong chicken in herbs) |url=https://mndaily.com/263227/arts-entertainment/sharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs/ |access-date=2023-10-25 |website=The Minnesota Daily}}</ref><ref name=":3">{{Cite web |title=Hmong Medicinal Chicken Herb Starter Package - Tshuaj Rau Qaib Package |url=https://www.hmongspecialtyph.com/plants-available/chicken-soup-starter-package |access-date=2023-10-25 |website=Hmong Specialty Plants & Herbs |language=en-US}}</ref> The recipe is considered by some to be the signature Hmong dish.<ref name=":1" /> Common herbs in {{Lang|hmn|tshuaj rau qaib}} (chicken soup herbs) mixture: * Ncas liab<ref name=":3" /> * Ntiv<ref name=":3" /> ([[Eutrochium|Joe-pye weed]] strain<ref name=":2" />) * Zej tshua ntuag<ref name=":3" /> * Koj liab/ko taw os liab<ref name=":3" /> * Tshuaj rog liab<ref name=":3" /> * Nkaj liab Hmoob<ref name=":3" /> ([[Iresine]]<ref name=":2" />) * Pawj qaib<ref name=":3" /> ([[Acorus gramineus|grassy-leaved sweet flag]]<ref name=":2" />) * Xuv ntsim<ref name=":3" /> * Tauj dub (lemon grass)<ref name=":3" /> * Nroj rog liab ([[Okinawan spinach]])<ref name=":2" /> === Livestock === Hmong traditionally raise livestock such as chickens, cattle, and pork. In the 2000s an estimated 600 Hmong poultry farms existed in the United States, particularly in Southern states such as Arkansas, Missouri, Oklahoma, and North Carolina.<ref>{{harvnb|Vang|2016|p=953}}</ref> == Hmong American cuisine == {{See also|Hmong Americans|History of the Hmong in Minneapolis–Saint Paul|History of the Hmong in California}} [[File:Hmong cuisine - woman farming.jpg|thumb|Hmong American woman farming.]]Mass immigration of Hmong refugees from Southeast Asia in the 1980s after the [[Laotian Civil War]] led to a sizable population of Hmong people in the [[United States]], primarily [[Fresno, California]] and [[Saint Paul, Minnesota]].<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> These Hmong adapted their own Southeast Asian cuisine to the realities of refugee camps in Thailand and poverty in the United States. Dishes tend to be small but flavorful, seasoned generously with herbs and spices. Rice is a staple in meals to balance out strong flavors.<ref name=":0">{{Cite web |last=Zonunpari |first=Angela |date=2023-08-22 |title=Minnesotans Line Up for Hmong Food from Yia Vang |url=https://artsmidwest.org/minnesotans-line-up-for-hmong-food-from-yia-vang/ |access-date=2023-10-24 |website=Arts Midwest |language=en-US}}</ref><ref name="ultimate fusion"/> Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka."<ref name=":0" /> Hmong American households tend to be smaller than traditional Hmong households, with an average of 3 people per household and a focus on [[nuclear family]] versus extended tribe and clan ties, changing how food is produced and consumed, including making smaller meals.<ref>{{harvnb|Vang|2016|p=939}}</ref> Hmong Americans born abroad who grew up in America may identify as a [[third culture kid]], a child who was influenced by an exceptionally large amount of cultures and as a result feels they have their own new culture, especially around food.<ref>{{Cite web |date=2022-06-15 |title=Gia Vang and Yia Vang on 'Hmonglish,' Iron Chef and leaving KARE 11 |url=https://www.mprnews.org/episode/2022/06/15/gia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11 |access-date=2023-10-24 |website=MPR News |language=en}}</ref> Some sources also describe this as the "one-and-a-half generation."<ref name=Vang200967/> === Holidays and religion === While Christian and American holidays are widely adopted, they are celebrated in distinctly Hmong ways with traditional costumes and Hmong cuisine. A Thanksgiving meal might look like rice, Hmong sausage, and boiled chicken alongside the traditional American turkey, mashed potatoes, and gravy.<ref>{{harvnb|Vang|2016|p=965}}</ref> [[Hmong sausage]] is a common dish during Hmong New Years celebrations and at other large gatherings such as festivals and graduations. It is typically served with [[purple sticky rice]], a preparation for naturally dyed [[glutinous rice]].<ref>{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-24 |website=volumeone.org |language=en}}</ref> Because many Hmong American Christians do not eat food made with blood, during mixed gatherings with Christians and traditional animists multiple forms of foods are prepared with and without blood.<ref>{{harvnb|Vang|2016|p=968}}</ref> === Commercial food preparation === Yia Vang runs a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.<ref>{{Cite web |date=2021-10-28 |title='Food Is A Universal Language': Chef Yia Vang Finds Home For Hmong Flavors In Minneapolis' North Loop - CBS Minnesota |url=https://www.cbsnews.com/minnesota/news/chef-yia-vang-union-hmong-kitchen-minneapolis-north-loop/ |access-date=2023-10-24 |website=www.cbsnews.com |language=en-US}}</ref> [[Hmongtown Marketplace]] in Saint Paul, Minnesota serves a variety of Hmong-style foods. == In popular culture == * Chef Yia Vang featured Hmong food in [[Iron Chef: Quest for an Iron Legend|''Iron Chef: Quest for an Iron Legend'']] episode six. ==See also== {{Commons category|Hmong cuisine}} * [[Hmong Americans]] * [[Hmong culture]] * [[Yia Vang]] == References == {{Reflist}} ===Cited=== * {{Cite book |url=https://doi.org/10.7551/mitpress/11862.001.0001 |title=The Immigrant-Food Nexus: Borders, Labor, and Identity in North America |first1=Alison Hope |last1=Alkon|first2=Kat |last2=Vang|editor-first1=Julian |editor-last1=Agyeman |editor-first2=Sydney |editor-last2=Giacalone |name-list-style=vanc |publisher=[[MIT Press]] |year=24 March 2020 |isbn=9780262538411 |series=Food, Health, and the Environment |language=en|chapter=Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways}} * {{Cite journal |last=L'Annunziata |first=Elena |date=2010 |title=Following the Plant: The Political Ecology of a Hmong Community Garden |url=https://www.jstor.org/stable/23263228 |journal=[[Humboldt Journal of Social Relations]] |volume=33 |issue=1/2 |via=JSTOR}} * {{Cite book|url=|title=Hmong in Minnesota|last=Vang|first=Chia Youyee|author-link=Chia Youyee Vang|publisher=[[Minnesota Historical Society Press]]|year=24 July 2009|isbn=9780873517379|series=People of Minnesota|language=en}} * {{Cite book|url=|title=Asian American Culture: From Anime to Tiger Moms|editor-first1=Lan|editor-last1=Dong|chapter=Hmong American Culture|last=Vang|first=Nengher N.|publisher=[[Bloomsbury Publishing]]|year=13 March 2016|isbn= 978-1440829208 |language=en|series=Cultures of the American Mosaic}} == External links == * [http://hmongcooking.com/home/index.php Hmong recipe website from the authors of ''Cooking from the Heart: The Hmong Kitchen in America''] * [https://unionkitchenmn.com/authenticityandtraditional What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong] {{Portal bar|China|Food}} {{Authority control}} {{DEFAULTSORT:Hmong Cuisine}} [[Category:Hmong cuisine| ]]'
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'@@ -1,43 +1,121 @@ {{Short description|Culinary traditions of the Hmong people}} -{{More citations needed|date=August 2009}} -'''Hmong cuisine''' is the cuisine of the [[Hmong people]] of [[China]], [[Southeast Asia]] and the [[Hmong Americans|Hmong American]] community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. Within China, the Hmong were influenced by and influenced the [[Chinese cuisine|Chinese cuisines]] of other surrounding ethnic groups. After the expulsion of many Hmong people from southern China by the [[Manchu people]] during the [[Qing dynasty]], the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the [[Laotian cuisine|Lao]], [[Thai cuisine|Thai]], and [[Vietnamese cuisine|Vietnamese]]. -==Overview== -Hmong cuisine varies somewhat by region.{{Citation needed|date=August 2009}} -[[File:Hmong cucumber.jpg|thumb|A variety of large cucumber grown by the Hmong]] -For example, in Hmong communities in the United States, a Hmong dish may be largely based on a dish of a larger Asian ethnicity that also resides in the local community, such as the Chinese, Lao, Vietnamese, or Thai. As many ethnic Hmong have passed through Laos & Thailand en route to their final destinations around the world and many still reside there, Lao cuisine has influenced parts of Hmong cuisine. +'''Hmong cuisine''' comprises the culinary culture of [[Hmong people]], an Asian [[diaspora]] originally from [[China]] who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a [[Fusion cuisine|fusion]] of many flavors and histories in East and Southeast Asia, as well as diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures. -While the modification of ingredients in adopted dishes is generally minimal, preparation might be shortened as it would in a mountainous setting where many individuals in a given village need to be fed. In urban settings around the world where public eating establishments are common, most Hmong dishes resemble other available Asian dishes. One major difference is that the addition of extra condiments is encouraged. An example of this is the addition of large amounts of white [[sugar]] and [[soy sauce]] to [[pho]], a hearty soup considered to be the national dish of Vietnam. +[[File:Bắc Hà Sunday market, Vietnam - 20131027-15.JPG|thumb|[[Flower Hmong]] selling fresh produce at a market in Vietnam.]]Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat.<ref name=MIT270>{{harvnb|Alkon|Vang|2020|p=270}}</ref> Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as [[Oyster sauce|oyster]] and [[fish sauce]] feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular the first ever Hmong cookbook included 11 variations.<ref name=MIT270/> -As the [[Hmong language]] was [[Hmong language#Orthography|not widely written until the 1950s]], Hmong cuisine has been, until recently, passed on by elders of the community. Any actual Hmong dishes are purely of oral tradition and can vary from clan to clan or family to family. These differences are largely based on the country of residence and available resources. While Hmong restaurants are extremely rare in Asia, they have become more popular in the countries of Hmong diaspora. While such establishments are generally owned by members of the Hmong community, menu items are generally not identifiable as a part of a cuisine specific to the Hmong. +Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common.<ref name=MIT270/> Historically animal fats and oils were scarce.<ref>{{harvnb|Scripter|Yang|2023|p=6}}</ref> -However, it is common to find popular East and Southeast Asian dishes labeled as "Hmong" in such establishments. For example, "Hmong Chicken Wings" are commonly found on appetizer menus in Hmong restaurants. In this dish, the chicken is general marinated in most of the spices used in other dishes preferred by the Hmong. In recent years, Hmong cuisine has enjoyed a rise in popularity in areas where truly authentic Asian restaurants are limited. This is largely a result of increased acceptance of the Hmong in their new communities.<ref name="CFTH">{{Cite book |first1=Sami |last1=Scripter |first2=Sheng |last2=Yang |year=2009 |title=Cooking from the Heart: The Hmong Kitchen in America |url=http://www.hmongcooking.com/ |location=Minneapolis |publisher=University of Minnesota Press |isbn=978-0-8166-5326-3 |oclc=286478281}} {{Google books|8tSYa32W5iUC|Cooking from the Heart: The Hmong Kitchen in America}}.</ref>{{Failed verification|date=August 2015}}<!-- Repeated searches of the book have not turned this up. --> +[[File:Thaifishsauce0609.jpg|Thaifishsauce0609|thumb|Commercially produced Thai fish sauce.]]There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. [[Frugality]] is a common theme, as many Hmong are from low income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref><ref name="ultimate fusion"/> -== Ingredients == -[[File:Hmong Goat Head Soup Vietnam.jpg|thumb|right|Hmong goat head soup or ''thắng cố'' served at the Bac Ha Sunday market in Vietnam]] -The Hmong staple food is [[white rice]], which is usually eaten with a variety of vegetables, [[hot pepper]] (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including [[hot pepper]] (usually [[Thai pepper|Thai]]), [[lemongrass]], [[cilantro]], [[garlic]], [[scallion|green onions]], [[mentha|mint]], [[galangal]], and [[ginger]].<ref>{{cite journal |last1=Corlett |first1=Jan L. |last2=Dean |first2=Ellen A. |last3=Grivetti |first3=Louis E. |date=September 2003 |title=Hmong Gardens: Botanical Diversity in an Urban Setting |url=http://www.bioone.org/doi/abs/10.1663/0013-0001%282003%29057%5B0365%3AHGBDIA%5D2.0.CO%3B2 |journal=[[Economic Botany]] |volume=57 |issue=3 |pages=365–379 |doi=10.1663/0013-0001(2003)057[0365:HGBDIA]2.0.CO;2 |access-date=9 August 2015}}</ref> [[Fish sauce]], [[oyster sauce]], [[soy sauce]], [[sriracha sauce]], and [[hoisin sauce]] are also prevalent. +== Hmong cuisine as fusion == +{{See also|Fusion cuisine}} -==Egg rolls== +[[File:Hmong cuisine - girl with yellow cucumber.jpg|thumb|A Hmong girl holding a Hmong yellow cucumber.]]Hmong cuisine is influenced by frequent ancient and modern migration, including through [[Thailand]], [[Laos]], [[Cambodia]], [[Vietnam]], China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina.<ref>{{harvnb|Alkon|Vang|2020|p=263}}</ref> Some sources claim Hmong food is closest to [[Laotian cuisine]],<ref>{{Cite web |last=Harris |first=Phyllis Louise |date=2007-11-22 |title=The elusive Hmong cuisine |url=https://www.tcdailyplanet.net/elusive-hmong-cuisine/ |access-date=2023-10-26 |website=Twin Cities Daily Planet |language=en-US}}</ref> but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.<ref>{{harvnb|Vang|2009|p=92}}</ref> Co-founder and executive director of the [[Hmong American Farmers Association]] Pakou Hang calls Hmong cuisine "the ultimate fusion food."<ref name="ultimate fusion">{{cite web |url=https://www.mprnews.org/story/2015/03/04/appetites-hmong-food |title=Appetites: Hmong cuisine, 'the ultimate fusion food' |last=John |first=Steven |date=4 March 2015 |website=[[MPR News]] |publisher=[[Minnesota Public Radio]] |access-date=2 November 2023 |quote=}}</ref> + +[[Hmong American]] celebrity chef [[Yia Vang]] calls Hmong cuisine a "philosophy" and a way to understand [[Hmong culture]].<ref>{{Cite web |last=ArtFormss |date=2023-10-01 |title=Chef Yia Vang |url=https://industryrules.com/chef-yia-vang/ |access-date=2023-10-26 |website=Industry Rules |language=en}}</ref> + +[[File:Remembering Ban Vinai a264.jpg|thumb|A Hmong woman preparing street food at [[Ban Vinai Refugee Camp]], Thailand.]]{{Quote|I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that’s made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You’ll know where we been and it will show the trajectory to where we’re going.|title=Chef Yia Vang at Industry Rules Magazine|source=https://industryrules.com/chef-yia-vang/}} + +Scholars such as Alison Hope Alkon and Kat Vang, writing in ''The Immigrant-Food Nexus: Borders, Labor, and Identity in North America'' (2020), call Hmong cuisine translocal: a cuisine rooted in multiple localities and highly informed by ethnic culture and history regardless of state definitions of citizenship.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> They categorized food from Hmong American survey respondents in four categories: indigenous Hmong dishes, Hmong American dishes, Hmong adaptations of other Southeast Asian dishes, and American food eaten by Hmong people.<ref name=MIT269>{{harvnb|Alkon|Vang|2020|p=269}}</ref> + +== Common Hmong dishes == +Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine. + +=== {{Lang|hmn|Kua txob ntsw|italic=no}} (pepper dip) === +A condiment made with [[Thai chili|Thai chilis]], cilantro, green onion, salt, [[monosodium glutamate]], and lime juice that is served at most meals, and especially to accompany [[Hmong sausage]]. The condiment is known by its Hmong name {{Lang|hmn|kua txob ntsw}}, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper."<ref>{{Cite web |title=Hot Chili Condiment |url=https://www.splendidtable.org/story/2015/08/07/hot-chili-condiment |access-date=2023-10-24 |website=www.splendidtable.org}}</ref> + +=== {{Lang|hmn|Mov nplaum ntshaav|italic=no}} (purple sticky rice) === +A preparation of [[Glutinous rice|glutinous sweet rice]] and [[black rice]] which is a core part of Hmong meals, especially during New Years celebrations. Cooking dilutes the natural dye in black rice, leading to a purple colored rice dish.<ref name=Vang200967>{{harvnb|Vang|2009|p=67}}</ref><ref>{{Cite web |last=Her |first=Cindy |date=2020-12-12 |title=Purple Sticky Rice: Mov Nplaum Ntshaav - C.HerCreations |url=https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/,%20https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/ |access-date=2023-10-26 |language=en-US}}</ref><ref>{{Cite web |last=Vang |first=Yia |date=2020-04-14 |title=Purple Sticky Rice |url=https://www.bonappetit.com/recipe/purple-sticky-rice |access-date=2023-10-26 |website=Bon Appétit |language=en-US}}</ref> In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.<ref name=":4">{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-26 |website=volumeone.org |language=en}}</ref> + +=== {{Lang|hmn|Nyhuv ntxwm hmoob|italic=no}} (Hmong sausage) === +{{See|Hmong sausage}} +[[File:Hmong cuisine - sausage and spring roll crop 2.jpg|thumb|Sausage meal from a Wisconsin Hmong restaurant.]]A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.<ref name=":4" /> + +=== {{Lang|hmn|Kooj tis qaib nitim|italic=no}} (stuffed chicken wings) === +Deboned chicken wings stuffed with a meat mixture such as from an [[egg roll]].<ref>{{Cite web |date=2023-05-20 |title=Prix Fixe Hmong Dinner |url=https://www.rosecitybookpub.com/events-1/2023/5/20/prix-fixe-hmong-dinner |access-date=2023-10-24 |website=Rose City Book Pub |language=en-US}}</ref> + +=== {{Lang|hmn|Kab yuab|italic=no}} (egg rolls) === [[File:Gfp-eggrolls.jpg|thumb|Hmong style egg rolls from Food Delicious.]]Traditional "Hmong" egg rolls can be culturally tied back to [[egg roll|Vietnamese egg rolls]] during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the [[Hmong New Year]]. The Hmong community of [[Rhode Island]] holds an annual fundraiser by selling traditional Hmong [[egg roll]]s.<ref name="ProJo">{{cite news|last1=Ciampa|first1=Gail|title=Traditional egg rolls are centerpiece of Providence Hmong Church fundraiser|url=http://www.providencejournal.com/features/food/food-for-thought/20140528-traditional-egg-rolls-are-centerpiece-of-providence-hmong-church-fundraiser.ece|accessdate=31 December 2017|publisher=The Providence Journal|date=28 May 2014|location=Providence, RI}}</ref> -Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /> +Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /><ref>{{Cite web |last=Her |first=Cindy |date=2019-07-14 |title=Pork Egg Rolls (Kab Yaub) - C.HerCreations |url=https://chawjcreations.com/pork-egg-rolls-kab-yaub/,%20https://chawjcreations.com/pork-egg-rolls-kab-yaub/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |last=ourlittlenook |title=Seriously, the Best Egg Rolls! Hmong Egg Rolls – Our Little Nook |url=https://ourlittlenook.com/egg-rolls-hmong-appetizer-asian/ |access-date=2023-10-25 |language=en-US}}</ref> + +=== {{Lang|hmn|Nab vam|italic=no}} (tri-color) === +Dyed tapioca jelly with a sweet coconut sauce.<ref>{{Cite web |last=ourlittlenook |title=Sweet Coconut Tapioca Dessert-Nab Vam – Our Little Nook |url=https://ourlittlenook.com/sweet-coconut-tapioca-dessert/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |title=Tri-color Tapioca Pearl Coconut Milk Dessert, Nab Vam |url=https://vuebonnie.com/nab-vam/ |access-date=2023-10-25 |language=en-US}}</ref> Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web |date=7 October 2021 |title=Naab Vaam |url=https://familycuisine.net/how-to-make-hmong-dessert/}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour. + +=== {{Lang|hmn|Khaub piaj/ko pia|italic=no}} (chicken soup with rice noodles) === +A simple chicken soup with homemade rice noodles. There are various names and spellings such as {{Lang|hmn|khaub piaj}} and {{Lang|hmn|ko pia}} or {{Lang|hmn|kopia}}.<ref name=MIT269/><ref>{{Cite web |last=Kathynomnom |title=Khaub Piaj (Ko Pia)- Hmong Chicken Noodle Soup |url=http://kathynomnom.blogspot.com/2015/07/khaub-piaj-ko-pia-hmong-chicken-noodle.html |access-date=2023-10-26 |website=Kathy Nom Nom}}</ref> + +== Agricultural traditions == +[[File:Ban Vinai Revisited a017.jpg|thumb|Farming at a Hmong refugee camp in Thailand.]]Hmong people are traditionally agricultural.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> Diaspora communities in the United States are known for their thriving home and community garden spaces, as well as strains of plants unique to Hmong seed keepers.<ref>{{harvnb|L'Annunziata|p=}}</ref> Hmong New Year, the most major annual event, is centered around the annual rice harvest and involves nearly a week of feasts and whole roasted pigs.<ref>{{harvnb|Vang|2016|p=942}}</ref><ref>{{harvnb|Vang|2009|p=112}}</ref> + +=== Herbs === +[[File:Daun Jeruk.jpg|thumb|Kaffir lime leaf is a popular Hmong seasoning.]]Herbs are used as food, seasoning, and traditional medicine - frequently all three at once.<ref>{{harvnb|L'Annunziata|p=}}</ref> + +Hmong Americans tend to grow herbs in small pots and plots at home so they are close at hand for harvesting fresh and cooking quickly. Fresh herbs are so central to traditional Hmong cuisine, one participant in a Fresno, California majority-Hmong community garden said: "If you see pots outside with cilantro and [green onions], you know this is Hmong family."<ref>{{harvnb|L'Annunziata|p=111}}</ref> + +A common herb combination is "chicken herbs": a bundle that includes usually eight herbs used to flavor a chicken soup from traditional Hmong medicine ({{Lang|hmn|Nqaij Qaib Hau Xyaw Tshuaj}}<ref name=":1">{{Cite web |title=Cooking From The Heart: The Hmong Kitchen In America - Recipes |url=http://hmongcooking.com/recipes/ |access-date=2023-10-26 |website=hmongcooking.com}}</ref>).<ref name=":2">{{Cite web |last=Raemont |first=Nina |title=Sharing Food: Qaib rau tshuaj (Hmong chicken in herbs) |url=https://mndaily.com/263227/arts-entertainment/sharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs/ |access-date=2023-10-25 |website=The Minnesota Daily}}</ref><ref name=":3">{{Cite web |title=Hmong Medicinal Chicken Herb Starter Package - Tshuaj Rau Qaib Package |url=https://www.hmongspecialtyph.com/plants-available/chicken-soup-starter-package |access-date=2023-10-25 |website=Hmong Specialty Plants & Herbs |language=en-US}}</ref> The recipe is considered by some to be the signature Hmong dish.<ref name=":1" /> + +Common herbs in {{Lang|hmn|tshuaj rau qaib}} (chicken soup herbs) mixture: + +* Ncas liab<ref name=":3" /> +* Ntiv<ref name=":3" /> ([[Eutrochium|Joe-pye weed]] strain<ref name=":2" />) +* Zej tshua ntuag<ref name=":3" /> +* Koj liab/ko taw os liab<ref name=":3" /> +* Tshuaj rog liab<ref name=":3" /> +* Nkaj liab Hmoob<ref name=":3" /> ([[Iresine]]<ref name=":2" />) +* Pawj qaib<ref name=":3" /> ([[Acorus gramineus|grassy-leaved sweet flag]]<ref name=":2" />) +* Xuv ntsim<ref name=":3" /> +* Tauj dub (lemon grass)<ref name=":3" /> +* Nroj rog liab ([[Okinawan spinach]])<ref name=":2" /> + +=== Livestock === +Hmong traditionally raise livestock such as chickens, cattle, and pork. -== Meals == -[[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 portion 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, as it is in many other Asian cuisines. The types of food prepared for different mealtimes do not vary widely, although more preparation is typically put into breakfast and dinner. This is due to the common shortage of ingredients throughout the migrant past of the Hmong. This is something that has been accepted and embraced by the Hmong. Meals are eaten in a communal manner with food being placed in the center.<ref>{{Cite web |first=Deidre |last=Betancourt |date=2010 |title=Cultural Diversity: Eating in America, Hmong |url=http://ohioline.osu.edu/hyg-fact/5000/pdf/5254.pdf |publisher=Ohio State University Extension |id=HYG-5254-95 |access-date=9 August 2015}}</ref> For large cultural gatherings the men eat first, followed by the women and children.<ref>{{cite book |last=Cha |first=Ya Po |year=2010 |title=An Introduction to Hmong Culture |url=https://books.google.com/books?id=0mDlsFug5RoC&dq=22men+eat+first%22&pg=PA41 |location=Jefferson, NC |publisher=McFarland & Company, Publishers |isbn=978-0-7864-4951-4 |oclc=800825261 |page=41}}</ref> This is only true to those who still hold on to traditional Hmong customs. +In the 2000s an estimated 600 Hmong poultry farms existed in the United States, particularly in Southern states such as Arkansas, Missouri, Oklahoma, and North Carolina.<ref>{{harvnb|Vang|2016|p=953}}</ref> -== Nab Vam == -Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. -In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web|url=https://familycuisine.net/how-to-make-hmong-dessert/|title = Naab Vaam|date = 7 October 2021}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour. +== Hmong American cuisine == +{{See also|Hmong Americans|History of the Hmong in Minneapolis–Saint Paul|History of the Hmong in California}} + +[[File:Hmong cuisine - woman farming.jpg|thumb|Hmong American woman farming.]]Mass immigration of Hmong refugees from Southeast Asia in the 1980s after the [[Laotian Civil War]] led to a sizable population of Hmong people in the [[United States]], primarily [[Fresno, California]] and [[Saint Paul, Minnesota]].<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> These Hmong adapted their own Southeast Asian cuisine to the realities of refugee camps in Thailand and poverty in the United States. Dishes tend to be small but flavorful, seasoned generously with herbs and spices. Rice is a staple in meals to balance out strong flavors.<ref name=":0">{{Cite web |last=Zonunpari |first=Angela |date=2023-08-22 |title=Minnesotans Line Up for Hmong Food from Yia Vang |url=https://artsmidwest.org/minnesotans-line-up-for-hmong-food-from-yia-vang/ |access-date=2023-10-24 |website=Arts Midwest |language=en-US}}</ref><ref name="ultimate fusion"/> Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka."<ref name=":0" /> + +Hmong American households tend to be smaller than traditional Hmong households, with an average of 3 people per household and a focus on [[nuclear family]] versus extended tribe and clan ties, changing how food is produced and consumed, including making smaller meals.<ref>{{harvnb|Vang|2016|p=939}}</ref> Hmong Americans born abroad who grew up in America may identify as a [[third culture kid]], a child who was influenced by an exceptionally large amount of cultures and as a result feels they have their own new culture, especially around food.<ref>{{Cite web |date=2022-06-15 |title=Gia Vang and Yia Vang on 'Hmonglish,' Iron Chef and leaving KARE 11 |url=https://www.mprnews.org/episode/2022/06/15/gia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11 |access-date=2023-10-24 |website=MPR News |language=en}}</ref> Some sources also describe this as the "one-and-a-half generation."<ref name=Vang200967/> + +=== Holidays and religion === + +While Christian and American holidays are widely adopted, they are celebrated in distinctly Hmong ways with traditional costumes and Hmong cuisine. A Thanksgiving meal might look like rice, Hmong sausage, and boiled chicken alongside the traditional American turkey, mashed potatoes, and gravy.<ref>{{harvnb|Vang|2016|p=965}}</ref> [[Hmong sausage]] is a common dish during Hmong New Years celebrations and at other large gatherings such as festivals and graduations. It is typically served with [[purple sticky rice]], a preparation for naturally dyed [[glutinous rice]].<ref>{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-24 |website=volumeone.org |language=en}}</ref> + +Because many Hmong American Christians do not eat food made with blood, during mixed gatherings with Christians and traditional animists multiple forms of foods are prepared with and without blood.<ref>{{harvnb|Vang|2016|p=968}}</ref> + +=== Commercial food preparation === + +Yia Vang runs a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.<ref>{{Cite web |date=2021-10-28 |title='Food Is A Universal Language': Chef Yia Vang Finds Home For Hmong Flavors In Minneapolis' North Loop - CBS Minnesota |url=https://www.cbsnews.com/minnesota/news/chef-yia-vang-union-hmong-kitchen-minneapolis-north-loop/ |access-date=2023-10-24 |website=www.cbsnews.com |language=en-US}}</ref> + +[[Hmongtown Marketplace]] in Saint Paul, Minnesota serves a variety of Hmong-style foods. + +== In popular culture == + +* Chef Yia Vang featured Hmong food in [[Iron Chef: Quest for an Iron Legend|''Iron Chef: Quest for an Iron Legend'']] episode six. ==See also== {{Commons category|Hmong cuisine}} -* [[Hmong sausage]] -* [[Hmong people]] -* [[Hmong customs and culture]] - -{{Portal bar|China|Food}} +* [[Hmong Americans]] +* [[Hmong culture]] +* [[Yia Vang]] == References == {{Reflist}} + +===Cited=== +* {{Cite book |url=https://doi.org/10.7551/mitpress/11862.001.0001 |title=The Immigrant-Food Nexus: Borders, Labor, and Identity in North America |first1=Alison Hope |last1=Alkon|first2=Kat |last2=Vang|editor-first1=Julian |editor-last1=Agyeman |editor-first2=Sydney |editor-last2=Giacalone |name-list-style=vanc |publisher=[[MIT Press]] |year=24 March 2020 |isbn=9780262538411 |series=Food, Health, and the Environment |language=en|chapter=Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways}} +* {{Cite journal |last=L'Annunziata |first=Elena |date=2010 |title=Following the Plant: The Political Ecology of a Hmong Community Garden |url=https://www.jstor.org/stable/23263228 |journal=[[Humboldt Journal of Social Relations]] |volume=33 |issue=1/2 |via=JSTOR}} +* {{Cite book|url=|title=Hmong in Minnesota|last=Vang|first=Chia Youyee|author-link=Chia Youyee Vang|publisher=[[Minnesota Historical Society Press]]|year=24 July 2009|isbn=9780873517379|series=People of Minnesota|language=en}} +* {{Cite book|url=|title=Asian American Culture: From Anime to Tiger Moms|editor-first1=Lan|editor-last1=Dong|chapter=Hmong American Culture|last=Vang|first=Nengher N.|publisher=[[Bloomsbury Publishing]]|year=13 March 2016|isbn= 978-1440829208 |language=en|series=Cultures of the American Mosaic}} + +== External links == +* [http://hmongcooking.com/home/index.php Hmong recipe website from the authors of ''Cooking from the Heart: The Hmong Kitchen in America''] +* [https://unionkitchenmn.com/authenticityandtraditional What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong] + +{{Portal bar|China|Food}} {{Authority control}} '
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[ 0 => ''''Hmong cuisine''' comprises the culinary culture of [[Hmong people]], an Asian [[diaspora]] originally from [[China]] who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a [[Fusion cuisine|fusion]] of many flavors and histories in East and Southeast Asia, as well as diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures.', 1 => '[[File:Bắc Hà Sunday market, Vietnam - 20131027-15.JPG|thumb|[[Flower Hmong]] selling fresh produce at a market in Vietnam.]]Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat.<ref name=MIT270>{{harvnb|Alkon|Vang|2020|p=270}}</ref> Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as [[Oyster sauce|oyster]] and [[fish sauce]] feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular the first ever Hmong cookbook included 11 variations.<ref name=MIT270/>', 2 => 'Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common.<ref name=MIT270/> Historically animal fats and oils were scarce.<ref>{{harvnb|Scripter|Yang|2023|p=6}}</ref>', 3 => '[[File:Thaifishsauce0609.jpg|Thaifishsauce0609|thumb|Commercially produced Thai fish sauce.]]There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. [[Frugality]] is a common theme, as many Hmong are from low income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref><ref name="ultimate fusion"/>', 4 => '== Hmong cuisine as fusion ==', 5 => '{{See also|Fusion cuisine}}', 6 => '[[File:Hmong cuisine - girl with yellow cucumber.jpg|thumb|A Hmong girl holding a Hmong yellow cucumber.]]Hmong cuisine is influenced by frequent ancient and modern migration, including through [[Thailand]], [[Laos]], [[Cambodia]], [[Vietnam]], China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina.<ref>{{harvnb|Alkon|Vang|2020|p=263}}</ref> Some sources claim Hmong food is closest to [[Laotian cuisine]],<ref>{{Cite web |last=Harris |first=Phyllis Louise |date=2007-11-22 |title=The elusive Hmong cuisine |url=https://www.tcdailyplanet.net/elusive-hmong-cuisine/ |access-date=2023-10-26 |website=Twin Cities Daily Planet |language=en-US}}</ref> but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.<ref>{{harvnb|Vang|2009|p=92}}</ref> Co-founder and executive director of the [[Hmong American Farmers Association]] Pakou Hang calls Hmong cuisine "the ultimate fusion food."<ref name="ultimate fusion">{{cite web |url=https://www.mprnews.org/story/2015/03/04/appetites-hmong-food |title=Appetites: Hmong cuisine, 'the ultimate fusion food' |last=John |first=Steven |date=4 March 2015 |website=[[MPR News]] |publisher=[[Minnesota Public Radio]] |access-date=2 November 2023 |quote=}}</ref> ', 7 => '', 8 => '[[Hmong American]] celebrity chef [[Yia Vang]] calls Hmong cuisine a "philosophy" and a way to understand [[Hmong culture]].<ref>{{Cite web |last=ArtFormss |date=2023-10-01 |title=Chef Yia Vang |url=https://industryrules.com/chef-yia-vang/ |access-date=2023-10-26 |website=Industry Rules |language=en}}</ref>', 9 => '', 10 => '[[File:Remembering Ban Vinai a264.jpg|thumb|A Hmong woman preparing street food at [[Ban Vinai Refugee Camp]], Thailand.]]{{Quote|I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that’s made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You’ll know where we been and it will show the trajectory to where we’re going.|title=Chef Yia Vang at Industry Rules Magazine|source=https://industryrules.com/chef-yia-vang/}}', 11 => '', 12 => 'Scholars such as Alison Hope Alkon and Kat Vang, writing in ''The Immigrant-Food Nexus: Borders, Labor, and Identity in North America'' (2020), call Hmong cuisine translocal: a cuisine rooted in multiple localities and highly informed by ethnic culture and history regardless of state definitions of citizenship.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> They categorized food from Hmong American survey respondents in four categories: indigenous Hmong dishes, Hmong American dishes, Hmong adaptations of other Southeast Asian dishes, and American food eaten by Hmong people.<ref name=MIT269>{{harvnb|Alkon|Vang|2020|p=269}}</ref>', 13 => '', 14 => '== Common Hmong dishes ==', 15 => 'Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine.', 16 => '', 17 => '=== {{Lang|hmn|Kua txob ntsw|italic=no}} (pepper dip) ===', 18 => 'A condiment made with [[Thai chili|Thai chilis]], cilantro, green onion, salt, [[monosodium glutamate]], and lime juice that is served at most meals, and especially to accompany [[Hmong sausage]]. The condiment is known by its Hmong name {{Lang|hmn|kua txob ntsw}}, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper."<ref>{{Cite web |title=Hot Chili Condiment |url=https://www.splendidtable.org/story/2015/08/07/hot-chili-condiment |access-date=2023-10-24 |website=www.splendidtable.org}}</ref>', 19 => '', 20 => '=== {{Lang|hmn|Mov nplaum ntshaav|italic=no}} (purple sticky rice) ===', 21 => 'A preparation of [[Glutinous rice|glutinous sweet rice]] and [[black rice]] which is a core part of Hmong meals, especially during New Years celebrations. Cooking dilutes the natural dye in black rice, leading to a purple colored rice dish.<ref name=Vang200967>{{harvnb|Vang|2009|p=67}}</ref><ref>{{Cite web |last=Her |first=Cindy |date=2020-12-12 |title=Purple Sticky Rice: Mov Nplaum Ntshaav - C.HerCreations |url=https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/,%20https://chawjcreations.com/purple-sticky-rice-mov-nplaum-ntshaav/ |access-date=2023-10-26 |language=en-US}}</ref><ref>{{Cite web |last=Vang |first=Yia |date=2020-04-14 |title=Purple Sticky Rice |url=https://www.bonappetit.com/recipe/purple-sticky-rice |access-date=2023-10-26 |website=Bon Appétit |language=en-US}}</ref> In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.<ref name=":4">{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-26 |website=volumeone.org |language=en}}</ref>', 22 => '', 23 => '=== {{Lang|hmn|Nyhuv ntxwm hmoob|italic=no}} (Hmong sausage) ===', 24 => '{{See|Hmong sausage}}', 25 => '[[File:Hmong cuisine - sausage and spring roll crop 2.jpg|thumb|Sausage meal from a Wisconsin Hmong restaurant.]]A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.<ref name=":4" />', 26 => '', 27 => '=== {{Lang|hmn|Kooj tis qaib nitim|italic=no}} (stuffed chicken wings) ===', 28 => 'Deboned chicken wings stuffed with a meat mixture such as from an [[egg roll]].<ref>{{Cite web |date=2023-05-20 |title=Prix Fixe Hmong Dinner |url=https://www.rosecitybookpub.com/events-1/2023/5/20/prix-fixe-hmong-dinner |access-date=2023-10-24 |website=Rose City Book Pub |language=en-US}}</ref>', 29 => '', 30 => '=== {{Lang|hmn|Kab yuab|italic=no}} (egg rolls) ===', 31 => 'Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" /><ref>{{Cite web |last=Her |first=Cindy |date=2019-07-14 |title=Pork Egg Rolls (Kab Yaub) - C.HerCreations |url=https://chawjcreations.com/pork-egg-rolls-kab-yaub/,%20https://chawjcreations.com/pork-egg-rolls-kab-yaub/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |last=ourlittlenook |title=Seriously, the Best Egg Rolls! Hmong Egg Rolls – Our Little Nook |url=https://ourlittlenook.com/egg-rolls-hmong-appetizer-asian/ |access-date=2023-10-25 |language=en-US}}</ref>', 32 => '', 33 => '=== {{Lang|hmn|Nab vam|italic=no}} (tri-color) ===', 34 => 'Dyed tapioca jelly with a sweet coconut sauce.<ref>{{Cite web |last=ourlittlenook |title=Sweet Coconut Tapioca Dessert-Nab Vam – Our Little Nook |url=https://ourlittlenook.com/sweet-coconut-tapioca-dessert/ |access-date=2023-10-25 |language=en-US}}</ref><ref>{{Cite web |title=Tri-color Tapioca Pearl Coconut Milk Dessert, Nab Vam |url=https://vuebonnie.com/nab-vam/ |access-date=2023-10-25 |language=en-US}}</ref> Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web |date=7 October 2021 |title=Naab Vaam |url=https://familycuisine.net/how-to-make-hmong-dessert/}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.', 35 => '', 36 => '=== {{Lang|hmn|Khaub piaj/ko pia|italic=no}} (chicken soup with rice noodles) ===', 37 => 'A simple chicken soup with homemade rice noodles. There are various names and spellings such as {{Lang|hmn|khaub piaj}} and {{Lang|hmn|ko pia}} or {{Lang|hmn|kopia}}.<ref name=MIT269/><ref>{{Cite web |last=Kathynomnom |title=Khaub Piaj (Ko Pia)- Hmong Chicken Noodle Soup |url=http://kathynomnom.blogspot.com/2015/07/khaub-piaj-ko-pia-hmong-chicken-noodle.html |access-date=2023-10-26 |website=Kathy Nom Nom}}</ref>', 38 => '', 39 => '== Agricultural traditions ==', 40 => '[[File:Ban Vinai Revisited a017.jpg|thumb|Farming at a Hmong refugee camp in Thailand.]]Hmong people are traditionally agricultural.<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> Diaspora communities in the United States are known for their thriving home and community garden spaces, as well as strains of plants unique to Hmong seed keepers.<ref>{{harvnb|L'Annunziata|p=}}</ref> Hmong New Year, the most major annual event, is centered around the annual rice harvest and involves nearly a week of feasts and whole roasted pigs.<ref>{{harvnb|Vang|2016|p=942}}</ref><ref>{{harvnb|Vang|2009|p=112}}</ref>', 41 => '', 42 => '=== Herbs ===', 43 => '[[File:Daun Jeruk.jpg|thumb|Kaffir lime leaf is a popular Hmong seasoning.]]Herbs are used as food, seasoning, and traditional medicine - frequently all three at once.<ref>{{harvnb|L'Annunziata|p=}}</ref>', 44 => '', 45 => 'Hmong Americans tend to grow herbs in small pots and plots at home so they are close at hand for harvesting fresh and cooking quickly. Fresh herbs are so central to traditional Hmong cuisine, one participant in a Fresno, California majority-Hmong community garden said: "If you see pots outside with cilantro and [green onions], you know this is Hmong family."<ref>{{harvnb|L'Annunziata|p=111}}</ref>', 46 => '', 47 => 'A common herb combination is "chicken herbs": a bundle that includes usually eight herbs used to flavor a chicken soup from traditional Hmong medicine ({{Lang|hmn|Nqaij Qaib Hau Xyaw Tshuaj}}<ref name=":1">{{Cite web |title=Cooking From The Heart: The Hmong Kitchen In America - Recipes |url=http://hmongcooking.com/recipes/ |access-date=2023-10-26 |website=hmongcooking.com}}</ref>).<ref name=":2">{{Cite web |last=Raemont |first=Nina |title=Sharing Food: Qaib rau tshuaj (Hmong chicken in herbs) |url=https://mndaily.com/263227/arts-entertainment/sharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs/ |access-date=2023-10-25 |website=The Minnesota Daily}}</ref><ref name=":3">{{Cite web |title=Hmong Medicinal Chicken Herb Starter Package - Tshuaj Rau Qaib Package |url=https://www.hmongspecialtyph.com/plants-available/chicken-soup-starter-package |access-date=2023-10-25 |website=Hmong Specialty Plants & Herbs |language=en-US}}</ref> The recipe is considered by some to be the signature Hmong dish.<ref name=":1" />', 48 => '', 49 => 'Common herbs in {{Lang|hmn|tshuaj rau qaib}} (chicken soup herbs) mixture:', 50 => '', 51 => '* Ncas liab<ref name=":3" />', 52 => '* Ntiv<ref name=":3" /> ([[Eutrochium|Joe-pye weed]] strain<ref name=":2" />)', 53 => '* Zej tshua ntuag<ref name=":3" />', 54 => '* Koj liab/ko taw os liab<ref name=":3" />', 55 => '* Tshuaj rog liab<ref name=":3" />', 56 => '* Nkaj liab Hmoob<ref name=":3" /> ([[Iresine]]<ref name=":2" />)', 57 => '* Pawj qaib<ref name=":3" /> ([[Acorus gramineus|grassy-leaved sweet flag]]<ref name=":2" />)', 58 => '* Xuv ntsim<ref name=":3" />', 59 => '* Tauj dub (lemon grass)<ref name=":3" />', 60 => '* Nroj rog liab ([[Okinawan spinach]])<ref name=":2" />', 61 => '', 62 => '=== Livestock ===', 63 => 'Hmong traditionally raise livestock such as chickens, cattle, and pork.', 64 => 'In the 2000s an estimated 600 Hmong poultry farms existed in the United States, particularly in Southern states such as Arkansas, Missouri, Oklahoma, and North Carolina.<ref>{{harvnb|Vang|2016|p=953}}</ref>', 65 => '== Hmong American cuisine ==', 66 => '{{See also|Hmong Americans|History of the Hmong in Minneapolis–Saint Paul|History of the Hmong in California}}', 67 => '', 68 => '[[File:Hmong cuisine - woman farming.jpg|thumb|Hmong American woman farming.]]Mass immigration of Hmong refugees from Southeast Asia in the 1980s after the [[Laotian Civil War]] led to a sizable population of Hmong people in the [[United States]], primarily [[Fresno, California]] and [[Saint Paul, Minnesota]].<ref>{{harvnb|Alkon|Vang|2020|p=262}}</ref> These Hmong adapted their own Southeast Asian cuisine to the realities of refugee camps in Thailand and poverty in the United States. Dishes tend to be small but flavorful, seasoned generously with herbs and spices. Rice is a staple in meals to balance out strong flavors.<ref name=":0">{{Cite web |last=Zonunpari |first=Angela |date=2023-08-22 |title=Minnesotans Line Up for Hmong Food from Yia Vang |url=https://artsmidwest.org/minnesotans-line-up-for-hmong-food-from-yia-vang/ |access-date=2023-10-24 |website=Arts Midwest |language=en-US}}</ref><ref name="ultimate fusion"/> Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka."<ref name=":0" />', 69 => '', 70 => 'Hmong American households tend to be smaller than traditional Hmong households, with an average of 3 people per household and a focus on [[nuclear family]] versus extended tribe and clan ties, changing how food is produced and consumed, including making smaller meals.<ref>{{harvnb|Vang|2016|p=939}}</ref> Hmong Americans born abroad who grew up in America may identify as a [[third culture kid]], a child who was influenced by an exceptionally large amount of cultures and as a result feels they have their own new culture, especially around food.<ref>{{Cite web |date=2022-06-15 |title=Gia Vang and Yia Vang on 'Hmonglish,' Iron Chef and leaving KARE 11 |url=https://www.mprnews.org/episode/2022/06/15/gia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11 |access-date=2023-10-24 |website=MPR News |language=en}}</ref> Some sources also describe this as the "one-and-a-half generation."<ref name=Vang200967/>', 71 => '', 72 => '=== Holidays and religion ===', 73 => '', 74 => 'While Christian and American holidays are widely adopted, they are celebrated in distinctly Hmong ways with traditional costumes and Hmong cuisine. A Thanksgiving meal might look like rice, Hmong sausage, and boiled chicken alongside the traditional American turkey, mashed potatoes, and gravy.<ref>{{harvnb|Vang|2016|p=965}}</ref> [[Hmong sausage]] is a common dish during Hmong New Years celebrations and at other large gatherings such as festivals and graduations. It is typically served with [[purple sticky rice]], a preparation for naturally dyed [[glutinous rice]].<ref>{{Cite web |last=Lor |first=Rebecca Mennecke, photos by Yia |date=2020-11-25 |title=Make Purple Sticky Rice to Celebrate the Hmoob New Year |url=https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new |access-date=2023-10-24 |website=volumeone.org |language=en}}</ref>', 75 => '', 76 => 'Because many Hmong American Christians do not eat food made with blood, during mixed gatherings with Christians and traditional animists multiple forms of foods are prepared with and without blood.<ref>{{harvnb|Vang|2016|p=968}}</ref>', 77 => '', 78 => '=== Commercial food preparation ===', 79 => '', 80 => 'Yia Vang runs a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.<ref>{{Cite web |date=2021-10-28 |title='Food Is A Universal Language': Chef Yia Vang Finds Home For Hmong Flavors In Minneapolis' North Loop - CBS Minnesota |url=https://www.cbsnews.com/minnesota/news/chef-yia-vang-union-hmong-kitchen-minneapolis-north-loop/ |access-date=2023-10-24 |website=www.cbsnews.com |language=en-US}}</ref> ', 81 => '', 82 => '[[Hmongtown Marketplace]] in Saint Paul, Minnesota serves a variety of Hmong-style foods.', 83 => '', 84 => '== In popular culture ==', 85 => '', 86 => '* Chef Yia Vang featured Hmong food in [[Iron Chef: Quest for an Iron Legend|''Iron Chef: Quest for an Iron Legend'']] episode six.', 87 => '* [[Hmong Americans]]', 88 => '* [[Hmong culture]]', 89 => '* [[Yia Vang]]', 90 => '', 91 => '===Cited===', 92 => '* {{Cite book |url=https://doi.org/10.7551/mitpress/11862.001.0001 |title=The Immigrant-Food Nexus: Borders, Labor, and Identity in North America |first1=Alison Hope |last1=Alkon|first2=Kat |last2=Vang|editor-first1=Julian |editor-last1=Agyeman |editor-first2=Sydney |editor-last2=Giacalone |name-list-style=vanc |publisher=[[MIT Press]] |year=24 March 2020 |isbn=9780262538411 |series=Food, Health, and the Environment |language=en|chapter=Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways}}', 93 => '* {{Cite journal |last=L'Annunziata |first=Elena |date=2010 |title=Following the Plant: The Political Ecology of a Hmong Community Garden |url=https://www.jstor.org/stable/23263228 |journal=[[Humboldt Journal of Social Relations]] |volume=33 |issue=1/2 |via=JSTOR}}', 94 => '* {{Cite book|url=|title=Hmong in Minnesota|last=Vang|first=Chia Youyee|author-link=Chia Youyee Vang|publisher=[[Minnesota Historical Society Press]]|year=24 July 2009|isbn=9780873517379|series=People of Minnesota|language=en}}', 95 => '* {{Cite book|url=|title=Asian American Culture: From Anime to Tiger Moms|editor-first1=Lan|editor-last1=Dong|chapter=Hmong American Culture|last=Vang|first=Nengher N.|publisher=[[Bloomsbury Publishing]]|year=13 March 2016|isbn= 978-1440829208 |language=en|series=Cultures of the American Mosaic}}', 96 => '', 97 => '== External links ==', 98 => '* [http://hmongcooking.com/home/index.php Hmong recipe website from the authors of ''Cooking from the Heart: The Hmong Kitchen in America'']', 99 => '* [https://unionkitchenmn.com/authenticityandtraditional What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong]', 100 => '', 101 => '{{Portal bar|China|Food}}' ]
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[ 0 => '{{More citations needed|date=August 2009}} ', 1 => ''''Hmong cuisine''' is the cuisine of the [[Hmong people]] of [[China]], [[Southeast Asia]] and the [[Hmong Americans|Hmong American]] community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. Within China, the Hmong were influenced by and influenced the [[Chinese cuisine|Chinese cuisines]] of other surrounding ethnic groups. After the expulsion of many Hmong people from southern China by the [[Manchu people]] during the [[Qing dynasty]], the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the [[Laotian cuisine|Lao]], [[Thai cuisine|Thai]], and [[Vietnamese cuisine|Vietnamese]].', 2 => '==Overview==', 3 => 'Hmong cuisine varies somewhat by region.{{Citation needed|date=August 2009}}', 4 => '[[File:Hmong cucumber.jpg|thumb|A variety of large cucumber grown by the Hmong]]', 5 => 'For example, in Hmong communities in the United States, a Hmong dish may be largely based on a dish of a larger Asian ethnicity that also resides in the local community, such as the Chinese, Lao, Vietnamese, or Thai. As many ethnic Hmong have passed through Laos & Thailand en route to their final destinations around the world and many still reside there, Lao cuisine has influenced parts of Hmong cuisine.', 6 => 'While the modification of ingredients in adopted dishes is generally minimal, preparation might be shortened as it would in a mountainous setting where many individuals in a given village need to be fed. In urban settings around the world where public eating establishments are common, most Hmong dishes resemble other available Asian dishes. One major difference is that the addition of extra condiments is encouraged. An example of this is the addition of large amounts of white [[sugar]] and [[soy sauce]] to [[pho]], a hearty soup considered to be the national dish of Vietnam.', 7 => 'As the [[Hmong language]] was [[Hmong language#Orthography|not widely written until the 1950s]], Hmong cuisine has been, until recently, passed on by elders of the community. Any actual Hmong dishes are purely of oral tradition and can vary from clan to clan or family to family. These differences are largely based on the country of residence and available resources. While Hmong restaurants are extremely rare in Asia, they have become more popular in the countries of Hmong diaspora. While such establishments are generally owned by members of the Hmong community, menu items are generally not identifiable as a part of a cuisine specific to the Hmong. ', 8 => 'However, it is common to find popular East and Southeast Asian dishes labeled as "Hmong" in such establishments. For example, "Hmong Chicken Wings" are commonly found on appetizer menus in Hmong restaurants. In this dish, the chicken is general marinated in most of the spices used in other dishes preferred by the Hmong. In recent years, Hmong cuisine has enjoyed a rise in popularity in areas where truly authentic Asian restaurants are limited. This is largely a result of increased acceptance of the Hmong in their new communities.<ref name="CFTH">{{Cite book |first1=Sami |last1=Scripter |first2=Sheng |last2=Yang |year=2009 |title=Cooking from the Heart: The Hmong Kitchen in America |url=http://www.hmongcooking.com/ |location=Minneapolis |publisher=University of Minnesota Press |isbn=978-0-8166-5326-3 |oclc=286478281}} {{Google books|8tSYa32W5iUC|Cooking from the Heart: The Hmong Kitchen in America}}.</ref>{{Failed verification|date=August 2015}}<!-- Repeated searches of the book have not turned this up. -->', 9 => '== Ingredients ==', 10 => '[[File:Hmong Goat Head Soup Vietnam.jpg|thumb|right|Hmong goat head soup or ''thắng cố'' served at the Bac Ha Sunday market in Vietnam]]', 11 => 'The Hmong staple food is [[white rice]], which is usually eaten with a variety of vegetables, [[hot pepper]] (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including [[hot pepper]] (usually [[Thai pepper|Thai]]), [[lemongrass]], [[cilantro]], [[garlic]], [[scallion|green onions]], [[mentha|mint]], [[galangal]], and [[ginger]].<ref>{{cite journal |last1=Corlett |first1=Jan L. |last2=Dean |first2=Ellen A. |last3=Grivetti |first3=Louis E. |date=September 2003 |title=Hmong Gardens: Botanical Diversity in an Urban Setting |url=http://www.bioone.org/doi/abs/10.1663/0013-0001%282003%29057%5B0365%3AHGBDIA%5D2.0.CO%3B2 |journal=[[Economic Botany]] |volume=57 |issue=3 |pages=365–379 |doi=10.1663/0013-0001(2003)057[0365:HGBDIA]2.0.CO;2 |access-date=9 August 2015}}</ref> [[Fish sauce]], [[oyster sauce]], [[soy sauce]], [[sriracha sauce]], and [[hoisin sauce]] are also prevalent.', 12 => '==Egg rolls==', 13 => 'Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<ref name="ProJo" /> These are seasoned with [[oyster sauce]], rolled in a paper-thin wheat shell, and deep fried.<ref name="ProJo" />', 14 => '== Meals ==', 15 => '[[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 portion 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, as it is in many other Asian cuisines. The types of food prepared for different mealtimes do not vary widely, although more preparation is typically put into breakfast and dinner. This is due to the common shortage of ingredients throughout the migrant past of the Hmong. This is something that has been accepted and embraced by the Hmong. Meals are eaten in a communal manner with food being placed in the center.<ref>{{Cite web |first=Deidre |last=Betancourt |date=2010 |title=Cultural Diversity: Eating in America, Hmong |url=http://ohioline.osu.edu/hyg-fact/5000/pdf/5254.pdf |publisher=Ohio State University Extension |id=HYG-5254-95 |access-date=9 August 2015}}</ref> For large cultural gatherings the men eat first, followed by the women and children.<ref>{{cite book |last=Cha |first=Ya Po |year=2010 |title=An Introduction to Hmong Culture |url=https://books.google.com/books?id=0mDlsFug5RoC&dq=22men+eat+first%22&pg=PA41 |location=Jefferson, NC |publisher=McFarland & Company, Publishers |isbn=978-0-7864-4951-4 |oclc=800825261 |page=41}}</ref> This is only true to those who still hold on to traditional Hmong customs.', 16 => '== Nab Vam ==', 17 => 'Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in.', 18 => 'In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<ref>{{Cite web|url=https://familycuisine.net/how-to-make-hmong-dessert/|title = Naab Vaam|date = 7 October 2021}}</ref> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.', 19 => '* [[Hmong sausage]]', 20 => '* [[Hmong people]]', 21 => '* [[Hmong customs and culture]]', 22 => '', 23 => '{{Portal bar|China|Food}}' ]
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'<div class="mw-parser-output"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Culinary traditions of the Hmong people</div> <p><b>Hmong cuisine</b> comprises the culinary culture of <a href="/wiki/Hmong_people" title="Hmong people">Hmong people</a>, an Asian <a href="/wiki/Diaspora" title="Diaspora">diaspora</a> originally from <a href="/wiki/China" title="China">China</a> who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a <a href="/wiki/Fusion_cuisine" title="Fusion cuisine">fusion</a> of many flavors and histories in East and Southeast Asia, as well as diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:B%E1%BA%AFc_H%C3%A0_Sunday_market,_Vietnam_-_20131027-15.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG/220px-B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG/330px-B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/77/B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG/440px-B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG 2x" data-file-width="3872" data-file-height="2592" /></a><figcaption><a href="/w/index.php?title=Flower_Hmong&amp;action=edit&amp;redlink=1" class="new" title="Flower Hmong (page does not exist)">Flower Hmong</a> selling fresh produce at a market in Vietnam.</figcaption></figure><p>Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat.<sup id="cite_ref-MIT270_1-0" class="reference"><a href="#cite_note-MIT270-1">&#91;1&#93;</a></sup> Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as <a href="/wiki/Oyster_sauce" title="Oyster sauce">oyster</a> and <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a> feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular the first ever Hmong cookbook included 11 variations.<sup id="cite_ref-MIT270_1-1" class="reference"><a href="#cite_note-MIT270-1">&#91;1&#93;</a></sup> </p><p>Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common.<sup id="cite_ref-MIT270_1-2" class="reference"><a href="#cite_note-MIT270-1">&#91;1&#93;</a></sup> Historically animal fats and oils were scarce.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2">&#91;2&#93;</a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Thaifishsauce0609.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Thaifishsauce0609.jpg/220px-Thaifishsauce0609.jpg" decoding="async" width="220" height="158" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/70/Thaifishsauce0609.jpg/330px-Thaifishsauce0609.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/70/Thaifishsauce0609.jpg/440px-Thaifishsauce0609.jpg 2x" data-file-width="1136" data-file-height="816" /></a><figcaption>Commercially produced Thai fish sauce.</figcaption></figure><p>There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. <a href="/wiki/Frugality" title="Frugality">Frugality</a> is a common theme, as many Hmong are from low income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3">&#91;3&#93;</a></sup><sup id="cite_ref-ultimate_fusion_4-0" class="reference"><a href="#cite_note-ultimate_fusion-4">&#91;4&#93;</a></sup> </p><div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><span class="toctogglespan"><label class="toctogglelabel" for="toctogglecheckbox"></label></span></div> <ul> <li class="toclevel-1 tocsection-1"><a href="#Hmong_cuisine_as_fusion"><span class="tocnumber">1</span> <span class="toctext">Hmong cuisine as fusion</span></a></li> <li class="toclevel-1 tocsection-2"><a href="#Common_Hmong_dishes"><span class="tocnumber">2</span> <span class="toctext">Common Hmong dishes</span></a> <ul> <li class="toclevel-2 tocsection-3"><a href="#Kua_txob_ntsw_(pepper_dip)"><span class="tocnumber">2.1</span> <span class="toctext"><span><span>Kua txob ntsw</span></span> (pepper dip)</span></a></li> <li class="toclevel-2 tocsection-4"><a href="#Mov_nplaum_ntshaav_(purple_sticky_rice)"><span class="tocnumber">2.2</span> <span class="toctext"><span><span>Mov nplaum ntshaav</span></span> (purple sticky rice)</span></a></li> <li class="toclevel-2 tocsection-5"><a href="#Nyhuv_ntxwm_hmoob_(Hmong_sausage)"><span class="tocnumber">2.3</span> <span class="toctext"><span><span>Nyhuv ntxwm hmoob</span></span> (Hmong sausage)</span></a></li> <li class="toclevel-2 tocsection-6"><a href="#Kooj_tis_qaib_nitim_(stuffed_chicken_wings)"><span class="tocnumber">2.4</span> <span class="toctext"><span><span>Kooj tis qaib nitim</span></span> (stuffed chicken wings)</span></a></li> <li class="toclevel-2 tocsection-7"><a href="#Kab_yuab_(egg_rolls)"><span class="tocnumber">2.5</span> <span class="toctext"><span><span>Kab yuab</span></span> (egg rolls)</span></a></li> <li class="toclevel-2 tocsection-8"><a href="#Nab_vam_(tri-color)"><span class="tocnumber">2.6</span> <span class="toctext"><span><span>Nab vam</span></span> (tri-color)</span></a></li> <li class="toclevel-2 tocsection-9"><a href="#Khaub_piaj/ko_pia_(chicken_soup_with_rice_noodles)"><span class="tocnumber">2.7</span> <span class="toctext"><span><span>Khaub piaj/ko pia</span></span> (chicken soup with rice noodles)</span></a></li> </ul> </li> <li class="toclevel-1 tocsection-10"><a href="#Agricultural_traditions"><span class="tocnumber">3</span> <span class="toctext">Agricultural traditions</span></a> <ul> <li class="toclevel-2 tocsection-11"><a href="#Herbs"><span class="tocnumber">3.1</span> <span class="toctext">Herbs</span></a></li> <li class="toclevel-2 tocsection-12"><a href="#Livestock"><span class="tocnumber">3.2</span> <span class="toctext">Livestock</span></a></li> </ul> </li> <li class="toclevel-1 tocsection-13"><a href="#Hmong_American_cuisine"><span class="tocnumber">4</span> <span class="toctext">Hmong American cuisine</span></a> <ul> <li class="toclevel-2 tocsection-14"><a href="#Holidays_and_religion"><span class="tocnumber">4.1</span> <span class="toctext">Holidays and religion</span></a></li> <li class="toclevel-2 tocsection-15"><a href="#Commercial_food_preparation"><span class="tocnumber">4.2</span> <span class="toctext">Commercial food preparation</span></a></li> </ul> </li> <li class="toclevel-1 tocsection-16"><a href="#In_popular_culture"><span class="tocnumber">5</span> <span class="toctext">In popular culture</span></a></li> <li class="toclevel-1 tocsection-17"><a href="#See_also"><span class="tocnumber">6</span> <span class="toctext">See also</span></a></li> <li class="toclevel-1 tocsection-18"><a href="#References"><span class="tocnumber">7</span> <span class="toctext">References</span></a> <ul> <li class="toclevel-2 tocsection-19"><a href="#Cited"><span class="tocnumber">7.1</span> <span class="toctext">Cited</span></a></li> </ul> </li> <li class="toclevel-1 tocsection-20"><a href="#External_links"><span class="tocnumber">8</span> <span class="toctext">External links</span></a></li> </ul> </div> <h2><span class="mw-headline" id="Hmong_cuisine_as_fusion">Hmong cuisine as fusion</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=1"title="Edit section: Hmong cuisine as fusion" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <style data-mw-deduplicate="TemplateStyles:r1033289096">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}</style><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Fusion_cuisine" title="Fusion cuisine">Fusion cuisine</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hmong_cuisine_-_girl_with_yellow_cucumber.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Hmong_cuisine_-_girl_with_yellow_cucumber.jpg/220px-Hmong_cuisine_-_girl_with_yellow_cucumber.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Hmong_cuisine_-_girl_with_yellow_cucumber.jpg/330px-Hmong_cuisine_-_girl_with_yellow_cucumber.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Hmong_cuisine_-_girl_with_yellow_cucumber.jpg/440px-Hmong_cuisine_-_girl_with_yellow_cucumber.jpg 2x" data-file-width="960" data-file-height="1280" /></a><figcaption>A Hmong girl holding a Hmong yellow cucumber.</figcaption></figure><p>Hmong cuisine is influenced by frequent ancient and modern migration, including through <a href="/wiki/Thailand" title="Thailand">Thailand</a>, <a href="/wiki/Laos" title="Laos">Laos</a>, <a href="/wiki/Cambodia" title="Cambodia">Cambodia</a>, <a href="/wiki/Vietnam" title="Vietnam">Vietnam</a>, China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">&#91;5&#93;</a></sup> Some sources claim Hmong food is closest to <a href="/wiki/Laotian_cuisine" class="mw-redirect" title="Laotian cuisine">Laotian cuisine</a>,<sup id="cite_ref-6" class="reference"><a href="#cite_note-6">&#91;6&#93;</a></sup> but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7">&#91;7&#93;</a></sup> Co-founder and executive director of the <a href="/w/index.php?title=Hmong_American_Farmers_Association&amp;action=edit&amp;redlink=1" class="new" title="Hmong American Farmers Association (page does not exist)">Hmong American Farmers Association</a> Pakou Hang calls Hmong cuisine "the ultimate fusion food."<sup id="cite_ref-ultimate_fusion_4-1" class="reference"><a href="#cite_note-ultimate_fusion-4">&#91;4&#93;</a></sup> </p><p><a href="/wiki/Hmong_American" class="mw-redirect" title="Hmong American">Hmong American</a> celebrity chef <a href="/wiki/Yia_Vang" title="Yia Vang">Yia Vang</a> calls Hmong cuisine a "philosophy" and a way to understand <a href="/wiki/Hmong_culture" class="mw-redirect" title="Hmong culture">Hmong culture</a>.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8">&#91;8&#93;</a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Remembering_Ban_Vinai_a264.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Remembering_Ban_Vinai_a264.jpg/220px-Remembering_Ban_Vinai_a264.jpg" decoding="async" width="220" height="144" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Remembering_Ban_Vinai_a264.jpg/330px-Remembering_Ban_Vinai_a264.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Remembering_Ban_Vinai_a264.jpg/440px-Remembering_Ban_Vinai_a264.jpg 2x" data-file-width="2000" data-file-height="1306" /></a><figcaption>A Hmong woman preparing street food at <a href="/wiki/Ban_Vinai_Refugee_Camp" title="Ban Vinai Refugee Camp">Ban Vinai Refugee Camp</a>, Thailand.</figcaption></figure><style data-mw-deduplicate="TemplateStyles:r996844942">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 40px}.mw-parser-output .templatequote .templatequotecite{line-height:1.5em;text-align:left;padding-left:1.6em;margin-top:0}</style><blockquote class="templatequote"><p>I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that’s made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You’ll know where we been and it will show the trajectory to where we’re going.</p><div class="templatequotecite">—&#8202;<cite>Chef Yia Vang at Industry Rules Magazine, <a rel="nofollow" class="external free" href="https://industryrules.com/chef-yia-vang/">https://industryrules.com/chef-yia-vang/</a></cite></div></blockquote> <p>Scholars such as Alison Hope Alkon and Kat Vang, writing in <i>The Immigrant-Food Nexus: Borders, Labor, and Identity in North America</i> (2020), call Hmong cuisine translocal: a cuisine rooted in multiple localities and highly informed by ethnic culture and history regardless of state definitions of citizenship.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9">&#91;9&#93;</a></sup> They categorized food from Hmong American survey respondents in four categories: indigenous Hmong dishes, Hmong American dishes, Hmong adaptations of other Southeast Asian dishes, and American food eaten by Hmong people.<sup id="cite_ref-MIT269_10-0" class="reference"><a href="#cite_note-MIT269-10">&#91;10&#93;</a></sup> </p> <h2><span class="mw-headline" id="Common_Hmong_dishes">Common Hmong dishes</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=2"title="Edit section: Common Hmong dishes" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <p>Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine. </p> <h3><span id="Kua_txob_ntsw_.28pepper_dip.29"></span><span class="mw-headline" id="Kua_txob_ntsw_(pepper_dip)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Kua txob ntsw</span></span> (pepper dip)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=3"title="Edit section: Kua txob ntsw (pepper dip)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>A condiment made with <a href="/wiki/Thai_chili" class="mw-redirect" title="Thai chili">Thai chilis</a>, cilantro, green onion, salt, <a href="/wiki/Monosodium_glutamate" title="Monosodium glutamate">monosodium glutamate</a>, and lime juice that is served at most meals, and especially to accompany <a href="/wiki/Hmong_sausage" title="Hmong sausage">Hmong sausage</a>. The condiment is known by its Hmong name <span title="Hmong-language text"><i lang="hmn">kua txob ntsw</i></span>, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper."<sup id="cite_ref-11" class="reference"><a href="#cite_note-11">&#91;11&#93;</a></sup> </p> <h3><span id="Mov_nplaum_ntshaav_.28purple_sticky_rice.29"></span><span class="mw-headline" id="Mov_nplaum_ntshaav_(purple_sticky_rice)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Mov nplaum ntshaav</span></span> (purple sticky rice)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=4"title="Edit section: Mov nplaum ntshaav (purple sticky rice)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>A preparation of <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous sweet rice</a> and <a href="/wiki/Black_rice" title="Black rice">black rice</a> which is a core part of Hmong meals, especially during New Years celebrations. Cooking dilutes the natural dye in black rice, leading to a purple colored rice dish.<sup id="cite_ref-Vang200967_12-0" class="reference"><a href="#cite_note-Vang200967-12">&#91;12&#93;</a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13">&#91;13&#93;</a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14">&#91;14&#93;</a></sup> In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.<sup id="cite_ref-:4_15-0" class="reference"><a href="#cite_note-:4-15">&#91;15&#93;</a></sup> </p> <h3><span id="Nyhuv_ntxwm_hmoob_.28Hmong_sausage.29"></span><span class="mw-headline" id="Nyhuv_ntxwm_hmoob_(Hmong_sausage)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Nyhuv ntxwm hmoob</span></span> (Hmong sausage)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=5"title="Edit section: Nyhuv ntxwm hmoob (Hmong sausage)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1033289096"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Hmong_sausage" title="Hmong sausage">Hmong sausage</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg/220px-Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg/330px-Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/03/Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg/440px-Hmong_cuisine_-_sausage_and_spring_roll_crop_2.jpg 2x" data-file-width="1070" data-file-height="1070" /></a><figcaption>Sausage meal from a Wisconsin Hmong restaurant.</figcaption></figure><p>A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.<sup id="cite_ref-:4_15-1" class="reference"><a href="#cite_note-:4-15">&#91;15&#93;</a></sup> </p><h3><span id="Kooj_tis_qaib_nitim_.28stuffed_chicken_wings.29"></span><span class="mw-headline" id="Kooj_tis_qaib_nitim_(stuffed_chicken_wings)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Kooj tis qaib nitim</span></span> (stuffed chicken wings)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=6"title="Edit section: Kooj tis qaib nitim (stuffed chicken wings)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>Deboned chicken wings stuffed with a meat mixture such as from an <a href="/wiki/Egg_roll" title="Egg roll">egg roll</a>.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16">&#91;16&#93;</a></sup> </p> <h3><span id="Kab_yuab_.28egg_rolls.29"></span><span class="mw-headline" id="Kab_yuab_(egg_rolls)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Kab yuab</span></span> (egg rolls)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=7"title="Edit section: Kab yuab (egg rolls)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Gfp-eggrolls.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Gfp-eggrolls.jpg/220px-Gfp-eggrolls.jpg" decoding="async" width="220" height="194" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Gfp-eggrolls.jpg/330px-Gfp-eggrolls.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Gfp-eggrolls.jpg/440px-Gfp-eggrolls.jpg 2x" data-file-width="2472" data-file-height="2184" /></a><figcaption>Hmong style egg rolls from Food Delicious.</figcaption></figure><p>Traditional "Hmong" egg rolls can be culturally tied back to <a href="/wiki/Egg_roll" title="Egg roll">Vietnamese egg rolls</a> during their migration across Asia. These fried and flour wrapped rolls can be found at family events and annual events such as the <a href="/wiki/Hmong_New_Year" class="mw-redirect" title="Hmong New Year">Hmong New Year</a>. The Hmong community of <a href="/wiki/Rhode_Island" title="Rhode Island">Rhode Island</a> holds an annual fundraiser by selling traditional Hmong <a href="/wiki/Egg_roll" title="Egg roll">egg rolls</a>.<sup id="cite_ref-ProJo_17-0" class="reference"><a href="#cite_note-ProJo-17">&#91;17&#93;</a></sup> </p><p>Each family has their own recipe, but typically the rolls consist of eggs mixed with shredded carrots and cabbage, ground pork, onions, scallions, and cilantro.<sup id="cite_ref-ProJo_17-1" class="reference"><a href="#cite_note-ProJo-17">&#91;17&#93;</a></sup> These are seasoned with <a href="/wiki/Oyster_sauce" title="Oyster sauce">oyster sauce</a>, rolled in a paper-thin wheat shell, and deep fried.<sup id="cite_ref-ProJo_17-2" class="reference"><a href="#cite_note-ProJo-17">&#91;17&#93;</a></sup><sup id="cite_ref-18" class="reference"><a href="#cite_note-18">&#91;18&#93;</a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19">&#91;19&#93;</a></sup> </p> <h3><span id="Nab_vam_.28tri-color.29"></span><span class="mw-headline" id="Nab_vam_(tri-color)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Nab vam</span></span> (tri-color)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=8"title="Edit section: Nab vam (tri-color)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>Dyed tapioca jelly with a sweet coconut sauce.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20">&#91;20&#93;</a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21">&#91;21&#93;</a></sup> Nab Vam (pronounced as Nah-vah) is a traditional Hmong drink that is occasionally served during special events. In English, it can sometimes be called Tri-Color. Naab Vaam is a sweetened dessert drink that consists of coconut, tapioca pearls, cendol, and many other toppings that are mixed in. In Hmong culture, it is essential to have toppings such as colored chestnuts, jello, sweet fruit, and grass jelly.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22">&#91;22&#93;</a></sup> Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour. </p> <h3><span id="Khaub_piaj.2Fko_pia_.28chicken_soup_with_rice_noodles.29"></span><span class="mw-headline" id="Khaub_piaj/ko_pia_(chicken_soup_with_rice_noodles)"><span title="Hmong-language text"><span lang="hmn" style="font-style: normal;">Khaub piaj/ko pia</span></span> (chicken soup with rice noodles)</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=9"title="Edit section: Khaub piaj/ko pia (chicken soup with rice noodles)" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>A simple chicken soup with homemade rice noodles. There are various names and spellings such as <span title="Hmong-language text"><i lang="hmn">khaub piaj</i></span> and <span title="Hmong-language text"><i lang="hmn">ko pia</i></span> or <span title="Hmong-language text"><i lang="hmn">kopia</i></span>.<sup id="cite_ref-MIT269_10-1" class="reference"><a href="#cite_note-MIT269-10">&#91;10&#93;</a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23">&#91;23&#93;</a></sup> </p> <h2><span class="mw-headline" id="Agricultural_traditions">Agricultural traditions</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=10"title="Edit section: Agricultural traditions" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ban_Vinai_Revisited_a017.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ban_Vinai_Revisited_a017.jpg/220px-Ban_Vinai_Revisited_a017.jpg" decoding="async" width="220" height="145" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ban_Vinai_Revisited_a017.jpg/330px-Ban_Vinai_Revisited_a017.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ban_Vinai_Revisited_a017.jpg/440px-Ban_Vinai_Revisited_a017.jpg 2x" data-file-width="2000" data-file-height="1314" /></a><figcaption>Farming at a Hmong refugee camp in Thailand.</figcaption></figure><p>Hmong people are traditionally agricultural.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24">&#91;24&#93;</a></sup> Diaspora communities in the United States are known for their thriving home and community garden spaces, as well as strains of plants unique to Hmong seed keepers.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25">&#91;25&#93;</a></sup> Hmong New Year, the most major annual event, is centered around the annual rice harvest and involves nearly a week of feasts and whole roasted pigs.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26">&#91;26&#93;</a></sup><sup id="cite_ref-27" class="reference"><a href="#cite_note-27">&#91;27&#93;</a></sup> </p><h3><span class="mw-headline" id="Herbs">Herbs</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=11"title="Edit section: Herbs" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Daun_Jeruk.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Daun_Jeruk.jpg/220px-Daun_Jeruk.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Daun_Jeruk.jpg/330px-Daun_Jeruk.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Daun_Jeruk.jpg/440px-Daun_Jeruk.jpg 2x" data-file-width="3000" data-file-height="2000" /></a><figcaption>Kaffir lime leaf is a popular Hmong seasoning.</figcaption></figure><p>Herbs are used as food, seasoning, and traditional medicine - frequently all three at once.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28">&#91;28&#93;</a></sup> </p><p>Hmong Americans tend to grow herbs in small pots and plots at home so they are close at hand for harvesting fresh and cooking quickly. Fresh herbs are so central to traditional Hmong cuisine, one participant in a Fresno, California majority-Hmong community garden said: "If you see pots outside with cilantro and [green onions], you know this is Hmong family."<sup id="cite_ref-29" class="reference"><a href="#cite_note-29">&#91;29&#93;</a></sup> </p><p>A common herb combination is "chicken herbs": a bundle that includes usually eight herbs used to flavor a chicken soup from traditional Hmong medicine (<span title="Hmong-language text"><i lang="hmn">Nqaij Qaib Hau Xyaw Tshuaj</i></span><sup id="cite_ref-:1_30-0" class="reference"><a href="#cite_note-:1-30">&#91;30&#93;</a></sup>).<sup id="cite_ref-:2_31-0" class="reference"><a href="#cite_note-:2-31">&#91;31&#93;</a></sup><sup id="cite_ref-:3_32-0" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup> The recipe is considered by some to be the signature Hmong dish.<sup id="cite_ref-:1_30-1" class="reference"><a href="#cite_note-:1-30">&#91;30&#93;</a></sup> </p><p>Common herbs in <span title="Hmong-language text"><i lang="hmn">tshuaj rau qaib</i></span> (chicken soup herbs) mixture: </p> <ul><li>Ncas liab<sup id="cite_ref-:3_32-1" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Ntiv<sup id="cite_ref-:3_32-2" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup> (<a href="/wiki/Eutrochium" title="Eutrochium">Joe-pye weed</a> strain<sup id="cite_ref-:2_31-1" class="reference"><a href="#cite_note-:2-31">&#91;31&#93;</a></sup>)</li> <li>Zej tshua ntuag<sup id="cite_ref-:3_32-3" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Koj liab/ko taw os liab<sup id="cite_ref-:3_32-4" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Tshuaj rog liab<sup id="cite_ref-:3_32-5" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Nkaj liab Hmoob<sup id="cite_ref-:3_32-6" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup> (<a href="/wiki/Iresine" title="Iresine">Iresine</a><sup id="cite_ref-:2_31-2" class="reference"><a href="#cite_note-:2-31">&#91;31&#93;</a></sup>)</li> <li>Pawj qaib<sup id="cite_ref-:3_32-7" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup> (<a href="/wiki/Acorus_gramineus" title="Acorus gramineus">grassy-leaved sweet flag</a><sup id="cite_ref-:2_31-3" class="reference"><a href="#cite_note-:2-31">&#91;31&#93;</a></sup>)</li> <li>Xuv ntsim<sup id="cite_ref-:3_32-8" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Tauj dub (lemon grass)<sup id="cite_ref-:3_32-9" class="reference"><a href="#cite_note-:3-32">&#91;32&#93;</a></sup></li> <li>Nroj rog liab (<a href="/wiki/Okinawan_spinach" class="mw-redirect" title="Okinawan spinach">Okinawan spinach</a>)<sup id="cite_ref-:2_31-4" class="reference"><a href="#cite_note-:2-31">&#91;31&#93;</a></sup></li></ul> <h3><span class="mw-headline" id="Livestock">Livestock</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=12"title="Edit section: Livestock" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>Hmong traditionally raise livestock such as chickens, cattle, and pork. </p><p>In the 2000s an estimated 600 Hmong poultry farms existed in the United States, particularly in Southern states such as Arkansas, Missouri, Oklahoma, and North Carolina.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33">&#91;33&#93;</a></sup> </p> <h2><span class="mw-headline" id="Hmong_American_cuisine">Hmong American cuisine</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=13"title="Edit section: Hmong American cuisine" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1033289096"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Hmong_Americans" title="Hmong Americans">Hmong Americans</a>, <a href="/wiki/History_of_the_Hmong_in_Minneapolis%E2%80%93Saint_Paul" title="History of the Hmong in Minneapolis–Saint Paul">History of the Hmong in Minneapolis–Saint Paul</a>, and <a href="/wiki/History_of_the_Hmong_in_California" title="History of the Hmong in California">History of the Hmong in California</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hmong_cuisine_-_woman_farming.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Hmong_cuisine_-_woman_farming.jpg/220px-Hmong_cuisine_-_woman_farming.jpg" decoding="async" width="220" height="331" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/76/Hmong_cuisine_-_woman_farming.jpg/330px-Hmong_cuisine_-_woman_farming.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/76/Hmong_cuisine_-_woman_farming.jpg/440px-Hmong_cuisine_-_woman_farming.jpg 2x" data-file-width="2711" data-file-height="4081" /></a><figcaption>Hmong American woman farming.</figcaption></figure><p>Mass immigration of Hmong refugees from Southeast Asia in the 1980s after the <a href="/wiki/Laotian_Civil_War" title="Laotian Civil War">Laotian Civil War</a> led to a sizable population of Hmong people in the <a href="/wiki/United_States" title="United States">United States</a>, primarily <a href="/wiki/Fresno,_California" title="Fresno, California">Fresno, California</a> and <a href="/wiki/Saint_Paul,_Minnesota" title="Saint Paul, Minnesota">Saint Paul, Minnesota</a>.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34">&#91;34&#93;</a></sup> These Hmong adapted their own Southeast Asian cuisine to the realities of refugee camps in Thailand and poverty in the United States. Dishes tend to be small but flavorful, seasoned generously with herbs and spices. Rice is a staple in meals to balance out strong flavors.<sup id="cite_ref-:0_35-0" class="reference"><a href="#cite_note-:0-35">&#91;35&#93;</a></sup><sup id="cite_ref-ultimate_fusion_4-2" class="reference"><a href="#cite_note-ultimate_fusion-4">&#91;4&#93;</a></sup> Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka."<sup id="cite_ref-:0_35-1" class="reference"><a href="#cite_note-:0-35">&#91;35&#93;</a></sup> </p><p>Hmong American households tend to be smaller than traditional Hmong households, with an average of 3 people per household and a focus on <a href="/wiki/Nuclear_family" title="Nuclear family">nuclear family</a> versus extended tribe and clan ties, changing how food is produced and consumed, including making smaller meals.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36">&#91;36&#93;</a></sup> Hmong Americans born abroad who grew up in America may identify as a <a href="/wiki/Third_culture_kid" title="Third culture kid">third culture kid</a>, a child who was influenced by an exceptionally large amount of cultures and as a result feels they have their own new culture, especially around food.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37">&#91;37&#93;</a></sup> Some sources also describe this as the "one-and-a-half generation."<sup id="cite_ref-Vang200967_12-1" class="reference"><a href="#cite_note-Vang200967-12">&#91;12&#93;</a></sup> </p> <h3><span class="mw-headline" id="Holidays_and_religion">Holidays and religion</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=14"title="Edit section: Holidays and religion" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>While Christian and American holidays are widely adopted, they are celebrated in distinctly Hmong ways with traditional costumes and Hmong cuisine. A Thanksgiving meal might look like rice, Hmong sausage, and boiled chicken alongside the traditional American turkey, mashed potatoes, and gravy.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38">&#91;38&#93;</a></sup> <a href="/wiki/Hmong_sausage" title="Hmong sausage">Hmong sausage</a> is a common dish during Hmong New Years celebrations and at other large gatherings such as festivals and graduations. It is typically served with <a href="/w/index.php?title=Purple_sticky_rice&amp;action=edit&amp;redlink=1" class="new" title="Purple sticky rice (page does not exist)">purple sticky rice</a>, a preparation for naturally dyed <a href="/wiki/Glutinous_rice" title="Glutinous rice">glutinous rice</a>.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39">&#91;39&#93;</a></sup> </p><p>Because many Hmong American Christians do not eat food made with blood, during mixed gatherings with Christians and traditional animists multiple forms of foods are prepared with and without blood.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40">&#91;40&#93;</a></sup> </p> <h3><span class="mw-headline" id="Commercial_food_preparation">Commercial food preparation</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=15"title="Edit section: Commercial food preparation" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <p>Yia Vang runs a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41">&#91;41&#93;</a></sup> </p><p><a href="/wiki/Hmongtown_Marketplace" title="Hmongtown Marketplace">Hmongtown Marketplace</a> in Saint Paul, Minnesota serves a variety of Hmong-style foods. </p> <h2><span class="mw-headline" id="In_popular_culture">In popular culture</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=16"title="Edit section: In popular culture" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <ul><li>Chef Yia Vang featured Hmong food in <a href="/wiki/Iron_Chef:_Quest_for_an_Iron_Legend" title="Iron Chef: Quest for an Iron Legend"><i>Iron Chef: Quest for an Iron Legend</i></a> episode six.</li></ul> <h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=17"title="Edit section: See also" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <style data-mw-deduplicate="TemplateStyles:r1134653256">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:#f9f9f9;display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Hmong_cuisine" class="extiw" title="commons:Category:Hmong cuisine">Hmong cuisine</a></span>.</div></div> </div> <ul><li><a href="/wiki/Hmong_Americans" title="Hmong Americans">Hmong Americans</a></li> <li><a href="/wiki/Hmong_culture" class="mw-redirect" title="Hmong culture">Hmong culture</a></li> <li><a href="/wiki/Yia_Vang" title="Yia Vang">Yia Vang</a></li></ul> <h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=18"title="Edit section: References" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <style data-mw-deduplicate="TemplateStyles:r1011085734">.mw-parser-output .reflist{font-size:90%;margin-bottom:0.5em;list-style-type:decimal}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-MIT270-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-MIT270_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-MIT270_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-MIT270_1-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><a href="#CITEREFAlkonVang2020">Alkon &amp; Vang 2020</a>, p.&#160;270</span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><a href="#CITEREFScripterYang2023">Scripter &amp; Yang 2023</a>, p.&#160;6<span class="error harv-error" style="display: none; font-size:100%"> harvnb error: no target: CITEREFScripterYang2023 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><a href="#CITEREFAlkonVang2020">Alkon &amp; Vang 2020</a>, p.&#160;262</span> </li> <li id="cite_note-ultimate_fusion-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-ultimate_fusion_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ultimate_fusion_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-ultimate_fusion_4-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1133582631">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}</style><cite id="CITEREFJohn2015" class="citation web cs1">John, Steven (4 March 2015). <a rel="nofollow" class="external text" href="https://www.mprnews.org/story/2015/03/04/appetites-hmong-food">"Appetites: Hmong cuisine, 'the ultimate fusion food'<span class="cs1-kern-right"></span>"</a>. <i><a href="/wiki/MPR_News" class="mw-redirect" title="MPR News">MPR News</a></i>. <a href="/wiki/Minnesota_Public_Radio" title="Minnesota Public Radio">Minnesota Public Radio</a><span class="reference-accessdate">. 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Retrieved <span class="nowrap">2023-10-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=unknown&amp;rft.btitle=Tri-color+Tapioca+Pearl+Coconut+Milk+Dessert%2C+Nab+Vam&amp;rft_id=https%3A%2F%2Fvuebonnie.com%2Fnab-vam%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://familycuisine.net/how-to-make-hmong-dessert/">"Naab Vaam"</a>. 7 October 2021.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=unknown&amp;rft.btitle=Naab+Vaam&amp;rft.date=2021-10-07&amp;rft_id=https%3A%2F%2Ffamilycuisine.net%2Fhow-to-make-hmong-dessert%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFKathynomnom" class="citation web cs1">Kathynomnom. <a rel="nofollow" class="external text" href="http://kathynomnom.blogspot.com/2015/07/khaub-piaj-ko-pia-hmong-chicken-noodle.html">"Khaub Piaj (Ko Pia)- Hmong Chicken Noodle Soup"</a>. <i>Kathy Nom Nom</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-26</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=Kathy+Nom+Nom&amp;rft.atitle=Khaub+Piaj+%28Ko+Pia%29-+Hmong+Chicken+Noodle+Soup&amp;rft.au=Kathynomnom&amp;rft_id=http%3A%2F%2Fkathynomnom.blogspot.com%2F2015%2F07%2Fkhaub-piaj-ko-pia-hmong-chicken-noodle.html&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><a href="#CITEREFAlkonVang2020">Alkon &amp; Vang 2020</a>, p.&#160;262</span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><a href="#CITEREFL&#39;Annunziata">L'Annunziata</a><span class="error harv-error" style="display: none; font-size:100%"> harvnb error: no target: CITEREFL&#39;Annunziata (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><a href="#CITEREFVang2016">Vang 2016</a>, p.&#160;942</span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><a href="#CITEREFVang2009">Vang 2009</a>, p.&#160;112</span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><a href="#CITEREFL&#39;Annunziata">L'Annunziata</a><span class="error harv-error" style="display: none; font-size:100%"> harvnb error: no target: CITEREFL&#39;Annunziata (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><a href="#CITEREFL&#39;Annunziata">L'Annunziata</a>, p.&#160;111<span class="error harv-error" style="display: none; font-size:100%"> harvnb error: no target: CITEREFL&#39;Annunziata (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-:1-30"><span class="mw-cite-backlink">^ <a href="#cite_ref-:1_30-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:1_30-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://hmongcooking.com/recipes/">"Cooking From The Heart: The Hmong Kitchen In America - Recipes"</a>. <i>hmongcooking.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-26</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=hmongcooking.com&amp;rft.atitle=Cooking+From+The+Heart%3A+The+Hmong+Kitchen+In+America+-+Recipes&amp;rft_id=http%3A%2F%2Fhmongcooking.com%2Frecipes%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-:2-31"><span class="mw-cite-backlink">^ <a href="#cite_ref-:2_31-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:2_31-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:2_31-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:2_31-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-:2_31-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRaemont" class="citation web cs1">Raemont, Nina. <a rel="nofollow" class="external text" href="https://mndaily.com/263227/arts-entertainment/sharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs/">"Sharing Food: Qaib rau tshuaj (Hmong chicken in herbs)"</a>. <i>The Minnesota Daily</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=The+Minnesota+Daily&amp;rft.atitle=Sharing+Food%3A+Qaib+rau+tshuaj+%28Hmong+chicken+in+herbs%29&amp;rft.aulast=Raemont&amp;rft.aufirst=Nina&amp;rft_id=https%3A%2F%2Fmndaily.com%2F263227%2Farts-entertainment%2Fsharing-food-qaib-rau-tshuaj-hmong-chicken-in-herbs%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-:3-32"><span class="mw-cite-backlink">^ <a href="#cite_ref-:3_32-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:3_32-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:3_32-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:3_32-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-:3_32-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-:3_32-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-:3_32-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-:3_32-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-:3_32-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-:3_32-9"><sup><i><b>j</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.hmongspecialtyph.com/plants-available/chicken-soup-starter-package">"Hmong Medicinal Chicken Herb Starter Package - Tshuaj Rau Qaib Package"</a>. <i>Hmong Specialty Plants &amp; Herbs</i><span class="reference-accessdate">. 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Retrieved <span class="nowrap">2023-10-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=Arts+Midwest&amp;rft.atitle=Minnesotans+Line+Up+for+Hmong+Food+from+Yia+Vang&amp;rft.date=2023-08-22&amp;rft.aulast=Zonunpari&amp;rft.aufirst=Angela&amp;rft_id=https%3A%2F%2Fartsmidwest.org%2Fminnesotans-line-up-for-hmong-food-from-yia-vang%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><a href="#CITEREFVang2016">Vang 2016</a>, p.&#160;939</span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.mprnews.org/episode/2022/06/15/gia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11">"Gia Vang and Yia Vang on 'Hmonglish,' Iron Chef and leaving KARE 11"</a>. <i>MPR News</i>. 2022-06-15<span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=MPR+News&amp;rft.atitle=Gia+Vang+and+Yia+Vang+on+%27Hmonglish%2C%27+Iron+Chef+and+leaving+KARE+11&amp;rft.date=2022-06-15&amp;rft_id=https%3A%2F%2Fwww.mprnews.org%2Fepisode%2F2022%2F06%2F15%2Fgia-vang-and-yia-vang-on-hmonglish-iron-chef-and-leaving-kare-11&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> <li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><a href="#CITEREFVang2016">Vang 2016</a>, p.&#160;965</span> </li> <li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFLor2020" class="citation web cs1">Lor, Rebecca Mennecke, photos by Yia (2020-11-25). <a rel="nofollow" class="external text" href="https://volumeone.org/articles/2020/11/25/268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new">"Make Purple Sticky Rice to Celebrate the Hmoob New Year"</a>. <i>volumeone.org</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=volumeone.org&amp;rft.atitle=Make+Purple+Sticky+Rice+to+Celebrate+the+Hmoob+New+Year&amp;rft.date=2020-11-25&amp;rft.aulast=Lor&amp;rft.aufirst=Rebecca+Mennecke%2C+photos+by+Yia&amp;rft_id=https%3A%2F%2Fvolumeone.org%2Farticles%2F2020%2F11%2F25%2F268753-make-purple-sticky-rice-to-celebrate-the-hmoob-new&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_web" title="Template:Cite web">cite web</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><a href="#CITEREFVang2016">Vang 2016</a>, p.&#160;968</span> </li> <li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.cbsnews.com/minnesota/news/chef-yia-vang-union-hmong-kitchen-minneapolis-north-loop/">"<span class="cs1-kern-left"></span>'Food Is A Universal Language': Chef Yia Vang Finds Home For Hmong Flavors In Minneapolis' North Loop - CBS Minnesota"</a>. <i>www.cbsnews.com</i>. 2021-10-28<span class="reference-accessdate">. Retrieved <span class="nowrap">2023-10-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=unknown&amp;rft.jtitle=www.cbsnews.com&amp;rft.atitle=%27Food+Is+A+Universal+Language%27%3A+Chef+Yia+Vang+Finds+Home+For+Hmong+Flavors+In+Minneapolis%27+North+Loop+-+CBS+Minnesota&amp;rft.date=2021-10-28&amp;rft_id=https%3A%2F%2Fwww.cbsnews.com%2Fminnesota%2Fnews%2Fchef-yia-vang-union-hmong-kitchen-minneapolis-north-loop%2F&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></span> </li> </ol></div></div> <h3><span class="mw-headline" id="Cited">Cited</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=19"title="Edit section: Cited" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h3> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFAlkonVang2020" class="citation book cs1">Alkon AH, Vang K (24 March 2020). "Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways". In Agyeman J, Giacalone S (eds.). <a rel="nofollow" class="external text" href="https://doi.org/10.7551/mitpress/11862.001.0001"><i>The Immigrant-Food Nexus: Borders, Labor, and Identity in North America</i></a>. Food, Health, and the Environment. <a href="/wiki/MIT_Press" title="MIT Press">MIT Press</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a>&#160;<a href="/wiki/Special:BookSources/9780262538411" title="Special:BookSources/9780262538411"><bdi>9780262538411</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.atitle=Boiled+Chicken+and+Pizza%3A+The+Making+of+Transnational+Hmong+American+Foodways&amp;rft.btitle=The+Immigrant-Food+Nexus%3A+Borders%2C+Labor%2C+and+Identity+in+North+America&amp;rft.series=Food%2C+Health%2C+and+the+Environment&amp;rft.pub=MIT+Press&amp;rft.date=2020-03-24&amp;rft.isbn=9780262538411&amp;rft.aulast=Alkon&amp;rft.aufirst=Alison+Hope&amp;rft.au=Vang%2C+Kat&amp;rft_id=https%3A%2F%2Fdoi.org%2F10.7551%2Fmitpress%2F11862.001.0001&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFL&#39;Annunziata2010" class="citation journal cs1">L'Annunziata, Elena (2010). <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/23263228">"Following the Plant: The Political Ecology of a Hmong Community Garden"</a>. <i><a href="/w/index.php?title=Humboldt_Journal_of_Social_Relations&amp;action=edit&amp;redlink=1" class="new" title="Humboldt Journal of Social Relations (page does not exist)">Humboldt Journal of Social Relations</a></i>. <b>33</b> (1/2) &#8211; via JSTOR.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=article&amp;rft.jtitle=Humboldt+Journal+of+Social+Relations&amp;rft.atitle=Following+the+Plant%3A+The+Political+Ecology+of+a+Hmong+Community+Garden&amp;rft.volume=33&amp;rft.issue=1%2F2&amp;rft.date=2010&amp;rft.aulast=L%27Annunziata&amp;rft.aufirst=Elena&amp;rft_id=https%3A%2F%2Fwww.jstor.org%2Fstable%2F23263228&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFVang2009" class="citation book cs1"><a href="/wiki/Chia_Youyee_Vang" title="Chia Youyee Vang">Vang, Chia Youyee</a> (24 July 2009). <i>Hmong in Minnesota</i>. People of Minnesota. <a href="/wiki/Minnesota_Historical_Society_Press" class="mw-redirect" title="Minnesota Historical Society Press">Minnesota Historical Society Press</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a>&#160;<a href="/wiki/Special:BookSources/9780873517379" title="Special:BookSources/9780873517379"><bdi>9780873517379</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Hmong+in+Minnesota&amp;rft.series=People+of+Minnesota&amp;rft.pub=Minnesota+Historical+Society+Press&amp;rft.date=2009-07-24&amp;rft.isbn=9780873517379&amp;rft.aulast=Vang&amp;rft.aufirst=Chia+Youyee&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFVang2016" class="citation book cs1">Vang, Nengher N. (13 March 2016). "Hmong American Culture". In Dong, Lan (ed.). <i>Asian American Culture: From Anime to Tiger Moms</i>. Cultures of the American Mosaic. <a href="/wiki/Bloomsbury_Publishing" title="Bloomsbury Publishing">Bloomsbury Publishing</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a>&#160;<a href="/wiki/Special:BookSources/978-1440829208" title="Special:BookSources/978-1440829208"><bdi>978-1440829208</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.atitle=Hmong+American+Culture&amp;rft.btitle=Asian+American+Culture%3A+From+Anime+to+Tiger+Moms&amp;rft.series=Cultures+of+the+American+Mosaic&amp;rft.pub=Bloomsbury+Publishing&amp;rft.date=2016-03-13&amp;rft.isbn=978-1440829208&amp;rft.aulast=Vang&amp;rft.aufirst=Nengher+N.&amp;rfr_id=info%3Asid%2Fen.wikipedia.org%3AHmong+cuisine" class="Z3988"></span></li></ul> <h2><span class="mw-headline" id="External_links">External links</span><span class="mw-editsection"> <a role="button" href="/w/index.php?title=Hmong_cuisine&amp;action=edit&amp;section=20"title="Edit section: External links" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> <span class="minerva-icon minerva-icon--edit"></span> <span>edit</span> </a> </span> </h2> <ul><li><a rel="nofollow" class="external text" href="http://hmongcooking.com/home/index.php">Hmong recipe website from the authors of <i>Cooking from the Heart: The Hmong Kitchen in America</i></a></li> <li><a rel="nofollow" class="external text" href="https://unionkitchenmn.com/authenticityandtraditional">What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong</a></li></ul> <style data-mw-deduplicate="TemplateStyles:r1130092004">.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;justify-content:center;align-items:baseline}.mw-parser-output .portal-bar-bordered{padding:0 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class="portal-bar-content"><li class="portal-bar-item"><span class="mw-image-border" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/21px-Flag_of_the_People%27s_Republic_of_China.svg.png" decoding="async" width="21" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/32px-Flag_of_the_People%27s_Republic_of_China.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/42px-Flag_of_the_People%27s_Republic_of_China.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span>&#160;<a href="/wiki/Portal:China" title="Portal:China">China</a></li><li class="portal-bar-item"><span typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" 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Whether or not the change was made through a Tor exit node (tor_exit_node)
false
Unix timestamp of change (timestamp)
'1699060955'
Retrieved from "https://en.wikipedia.org/wiki/Special:AbuseLog/36285192"