Dishes popular among Hmong people, served in a Hmong style, or unique to Hmong cuisine.
(pepper dip) A condiment made with
Thai chilis, cilantro, green onion, salt,
monosodium glutamate, fish sauce, and lime juice that is served at most meals, and especially to accompany
Hmong sausage. The condiment is known by its Hmong name , or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper".
(purple sticky rice) A preparation of
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. In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.
(Hmong sausage) A fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.
(egg rolls) Traditional "Hmong" egg rolls can be culturally tied back to
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 rolls. 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.
(tri-color) Dyed tapioca jelly with a sweet coconut sauce. 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, gelatin, sweet fruit, and grass jelly. Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.
(chicken soup with rice noodles) A simple chicken soup with homemade rice noodles adopted from the Lao. There are various names and spellings such as and or .
(pickled mustard greens) Mustard greens fermented in
rice water or salt and vinegar. Commonly served with a meat dish such as Hmong sausage and sticky rice. == Agricultural traditions ==