Hmong cuisine#Notable figures

{{See also|Fusion cuisine}}

File:Hmong cuisine - girl with yellow cucumber.jpgCo-founder and executive director of the Hmong American Farmers Association Pakou Hang calls Hmong cuisine "the ultimate fusion food".{{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=}} 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.{{harvnb|Alkon|Vang|2020|p=263}} Some sources claim Hmong food is closest to Laotian cuisine,{{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}} 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.{{harvnb|Vang|2009|p=92}}

Hmong American celebrity chef Yia Vang calls Hmong cuisine a "philosophy" and a way to understand Hmong culture.{{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}}

File:Remembering Ban Vinai a264.jpg, Thailand]]{{Blockquote|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=}}

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. 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.{{harvnb|Alkon|Vang|2020|p=269}}

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

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 {{Lang|hmn|kua txob ntsw}}, or in English as pepper dip, pepper condiment, hot chili condiment, or simply "pepper".{{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}}

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.{{harvnb|Vang|2009|p=67}}{{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}}{{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}} In areas where black rice is uncommon, the rice may be dyed with purple cornstalk or purple carrots.{{Cite web |last=Mennecke |first=Rebecca |others=Photos by Yia Lor |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}}

{{Further|Hmong sausage}}

File:Hmong cuisine - sausage and spring roll crop 2.jpgA fresh pork sausage seasoned with herbs like lemongrass and Kaffir lime leaf. Usually served with purple sticky rice and pepper dip.

Deboned chicken wings stuffed with a meat mixture such as from an egg roll.{{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}}

File:Gfp-eggrolls.jpgTraditional "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.{{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}}

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. These are seasoned with oyster sauce, rolled in a paper-thin wheat shell, and deep fried.{{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}}{{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}}

Dyed tapioca jelly with a sweet coconut sauce.{{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}}{{Cite web |title=Tri-color Tapioca Pearl Coconut Milk Dessert, Nab Vam |date=3 January 2021 |url=https://vuebonnie.com/nab-vam/ |access-date=2023-10-25 |language=en-US}} 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.{{Cite web |date=7 October 2021 |title=Naab Vaam |url=https://familycuisine.net/how-to-make-hmong-dessert/}} Most of these toppings can be made from scratch by using sugar, coconut milk, and rice flour.

A simple chicken soup with homemade rice noodles adopted from the Lao.{{cn|date=November 2024}} There are various names and spellings such as {{Lang|hmn|khaub piaj}} and {{Lang|hmn|ko pia}} or {{Lang|hmn|kopia}}.{{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}}

{{Further|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.{{cite web |url=https://chawjcreations.com/hmong-pickled-mustard-greens/ |title=Grandma's Pickled Mustard Greens: Puj's Zaub Qaub [Preserving Grandma's Recipe] |last=Her |first=Cindy |date=1 June 2022 |website=C.HawjCreations |publisher= |access-date=11 November 2023 |quote=}}

File:Ban Vinai Revisited a017.jpgHmong people are traditionally agricultural. 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.{{harvnb|L'Annunziata|2010|p=}} 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.{{harvnb|Vang|2016|p=942}}{{harvnb|Vang|2009|p=112}} Rice is considered the Hmong staple crop and is incorporated in most meals. Maize is an alternate staple crop for some Hmong villages.{{sfn|Turner|Bonnin|Michaud|2015|p=40}}{{sfn|Vang|2009|p=66}}

A study of six Hmong villages in Northern Thailand found that vegetable stems and leaves were the main form of food, and the Hmong villagers consumed a total of 130 different species of vegetable. The most common preparations were raw or boiled in chicken soup. While many vegetables were cultivated, some were foraged from surrounding forests. Hmong cultivation of endangered plants for food was found to indirectly support their conservation.{{cite journal |last1=Nguanchoo |first1=Varangrat |last2=Srisanga |first2=Prachaya | last3=Swangpol | first3=Sasivimon |last4=Prathanturarug |first4=Sompop |last5=Jenjittikul |first5=Thaya |date=2014 |title=Food plants in Hmong cuisine in Northern Thailand |url=https://d1wqtxts1xzle7.cloudfront.net/53879412/Food_plants_in_Hmong_cuisine_in_Northern20170717-25029-hz66zm-libre.pdf?1500302457=&response-content-disposition=inline%3B+filename%3DFood_plants_in_Hmong_cuisine_in_Northern.pdf&Expires=1713671750&Signature=WT2Ju-AULKu7J8PmSOo3kUqYWzi~eIKO-PPgRgqS1QJOsuMjEQqEWvSKAfGf1TNrNwHrNJewhPbu-DWKVTfC5nOQL88hQ3TO6b3R2yENmVZIboyTevt2AiMrsPonw3fQ1QEqUbrjm2F3p7fdZKV61uAPUo8GKLCuuf6v0Ezn-tK5LQx4wlwe6TGQVT5Ku8uoACQdny-2UuddmIM1bSzq0h7xL8zniscejWISA~jdKGKHxR1SWxGiPFhT1-8Ny29g4lQ113TtC49kFRsfzUYvNEtOV2YhMpkYgDCUl8qHOkeTNnCkoWQLh5Ab5QT0Eugz1tolVoQP4XNqGTjLI1fu6A__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA |journal=The Journal of Botany | script-journal=th:วารสารพฤกษศาสตรไทย | volume=6 |issue=2 |pages=131–145 |doi= |access-date=April 20, 2024}}

Some key crops that Hmong American farmers produce are amaranth, bitter melon, mini and regular bitterball, Chinese long beans, cucuzza squash, gai lon (gai lan, Chinese broccoli), "Hmong corn", Hmong cucumbers, and "Hmong greens" yu choy.{{cite journal |last1=Heilmann |first1=Katherine |date=2011 |title=Production, Yield, and Market Analysis of Produce Raised by Minnesota Hmong American / Immigrant Farmers |url=https://conservancy.umn.edu/server/api/core/bitstreams/35d64d0d-15c2-4565-9a5f-f2e291250448/content |journal= |volume= |issue= |pages= |doi= | publisher=University of Minnesota |access-date=November 2, 2024}}

File:Daun Jeruk.jpgHerbs are used as food, seasoning, and traditional medicine–frequently all three at once.

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."{{harvnb|L'Annunziata|2010|p=111}}

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}}{{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}}).{{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}}{{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}} The recipe is considered by some to be the signature Hmong dish.

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

• Ncas liab
• Ntiv (Joe-pye weed strain)
• Zej tshua ntuag
• Koj liab/ko taw os liab
• Tshuaj rog liab
• Nkaj liab Hmoob (Iresine)
• Pawj qaib (grassy-leaved sweet flag){{cite journal |last1=Srithi |first1=Kamonnate |last2=Trisonthi |first2=Chusie |last3=Wangpakapattanawong |first3=Prasit |last4=Srisanga |first4=Prachaya |last5=Balslev |first5=Henrik |date=May 26, 2012 |title=Plant Diversity in Hmong and Mien Homegardens in Northern Thailand |url=https://doi.org/10.1007/s12231-012-9199-y |url-access=subscription |journal=Economic Botany |volume=66 |issue=2 |pages=192–206 |publisher=The New York Botanical Garden Press |location=Bronx, New York |doi= 10.1007/s12231-012-9199-y|bibcode=2012EcBot..66..192S |access-date=April 25, 2024 |via=Springer Link}}
• Xuv ntsim
• Tauj dub (Cymbopogon citratus, known as lemon grass){{cite thesis |last=Crum |first=Alexandra Hazel |date=2024 |title=Medicines, Metabolites, and Pigments in Caryophyllales and Beyond |url=https://www.yangya.org/publications.html |degree=Doctor of Philosophy |chapter= |publisher=University of Minnesota |docket= |oclc= |id={{ProQuest|31327584}} |access-date=October 30, 2024}}
• Nroj rog liab (Okinawan spinach)
• Limnophila rugosa
• Sedum sarmentosum

Hmong traditionally raise livestock such as chickens, cattle, and pigs. Chicken is a common meat while meats such as beef and pork were reserved for special occasions. 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. Chicken is core to Hmong cuisine and additionally serves ritual purposes and features in traditional embroidery.{{harvnb|Vang|2016|p=953}}{{cite journal |last1=Chiu |first1=Jeannie |date=2004 |title='I Salute the Spirit of My Communities': Autoethnographic Innovations in Hmong American Literature |url=http://www.jstor.org/stable/25115207 |url-access=registration |journal=College Literature |volume=31 |issue=3 |pages=43–69 |publisher=The Johns Hopkins University Press |doi= 10.1353/lit.2004.0030|access-date=April 21, 2024|quote=A triangular pattern with one jagged edge is known as "chicken tail" and evokes the chicken s important position in Hmong cuisine and as a ritual offering (22). A chicken is sacrificed at funerals, since it is believed to guide the soul of the deceased to the afterworld.|jstor=25115207|jstor-access=}}

Hunting, fishing, and foraging meat remain a significant supplement to livestock, even for Hmong diaspora in the United States. A study of Hmong households in Wisconsin recorded that 60% regularly hunted and fished, which was twice the rate of the general population.{{cite journal |last1=Bussjaeger |first1=Jackie A. |date=2020 |title=Down the Deer Path: Reflections on the Future of Hunting in America |url=https://scholarworks.umt.edu/etd/11578/ |journal=Graduate Student Theses, Dissertations, & Professional Papers |publisher=University of Montana |volume= |issue= |pages= |doi= |access-date=April 20, 2024 |quote=As the study observed, connection to the natural world is a significant part of Hmong culture, though widely under-researched. On American soil, many Hmong have continued the hunting, fishing, and foraging practices they carried out while living in Laos. A 1993 study found that 60 percent of Hmong households in Green Bay, Wisconsin participated in hunting and fishing – more than twice the participation rate of Green Bay's general population.}}

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

File:Hmong cuisine - woman farming.jpgMass 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. 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.{{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}} Hmong-style American food such as spiced hamburgers is sometimes called "Mee-Ka".

Hmong American scholar Kou Yang says that Hmong American cuisine is distinct from other cusines of the Hmong diaspora because it incorporates a large amount of national cuisines from Asia with a number of Western cuisines including American and French.{{sfn|Pfeifer|Chiu|Yang|2013|p=43}}

Hmong American households tend to be smaller than traditional Hmong households, with an average of three 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.{{harvnb|Vang|2016|p=939}}{{sfn|Pfeifer|Chiu|Yang|2013|pp=75}} 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.{{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}} Some sources also describe this as the "one-and-a-half generation". Hmong households in Minnesota were found to have the highest frequency of family meals and adolescent involvement in food preparation, versus other ethnic groups.{{cite journal | last1=Trofholz | first1=Amanda | last2=Tate | first2=Allan | last3=Fulkerson | first3=Jayne A | last4=Hearst | first4=Mary O | last5=Neumark-Sztainer | first5=Dianne | last6=Berge | first6=Jerica M | title=Description of the home food environment in Black, White, Hmong, Latino, Native American and Somali homes with 5–7-year-old children | journal=Public Health Nutrition | volume=22 | issue=5 | date=2019 | issn=1368-9800 | pmid=30477596 | pmc=7310517 | doi=10.1017/S136898001800280X | pages=882–893}}

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.{{harvnb|Vang|2016|p=965}} 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.

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.{{harvnb|Vang|2016|p=968}}

Yia Vang founded Vinai in 2024 and ran a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota.{{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}}

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

Notable figures in Hmong American cuisine include:

• Yia Vang, celebrity chef and restaurateur{{cite web | last=Vang | first=Ka | title=Vang: Hmong cuisine is having a moment – make that a movement – thanks to these three Minnesota chefs | website=The Minnesota Star Tribune| date=February 1, 2025 | url=https://www.startribune.com/vang-hmong-cuisine-is-having-a-moment-make-that-a-movement-thanks-to-these-three-minnesota-chefs/601215564 | access-date=February 2, 2025}}
• Diane Moua, pastry chef
• Marc Heu, French pastry chef
• Thony Yang, chef de cuisine at Four Seasons Hotel, Minneapolis
• La Vang-Herr, chef{{cite web | last=Sheidlower | first=Noah | title=Hmong cuisine and culture are having a moment in the US. We spoke with the restaurateurs and farmers driving innovation. | website=Business Insider | date=July 16, 2023 | url=https://www.businessinsider.com/hmong-cuisine-culture-philosophy-business-food-industry-renaissance-farming-agriculture-2023-6| access-date=April 5, 2025}}{{cite web | last=Shah | first=Khushbu | title=Finding Home in a Hmong Food Cart | website=Food & Wine | date=December 10, 2020 | url=https://www.foodandwine.com/travel/restaurants/las-hmong-food-cart-laotian-food-la-vang-herr | access-date=April 5, 2025}}
• Noobstaa Philip Vang, chef and entrepreneur{{cite web | last=Mandhani | first=Nikita | title=A note from the chef: Meal delivery business also delivers immigrant stories | website=The Washington Post | date=September 8, 2017 | url=https://www.washingtonpost.com/local/a-note-from-the-chef-meal-delivery-business-also-delivers-immigrant-stories/2017/09/08/937b40b4-932f-11e7-89fa-bb822a46da5b_story.html | access-date=April 5, 2025}}{{cite web | title=Shawarmas From Syria: One Refugee Chef’s Story | website=World Food Program USA | date=November 16, 2021 | url=https://www.wfpusa.org/articles/shawarmas-from-syria-one-refugee-chefs-story/ | access-date=April 5, 2025 | publisher=United Nations World Food Programme}}
• Genevieve Vang, chef and restauranteur{{cite web | last=Houck | first=Brenna | title=Savvy Chef Genevieve Vang Brings Creativity to the Menu at Bangkok 96 Street Food | website=Eater Detroit | date=October 9, 2019 | url=https://detroit.eater.com/2019/10/9/18618787/bangkok-96-street-food-detroit-shipping-co-restaurant-chef-of-the-year-genevieve-vang-dishes-photos | access-date=April 5, 2025}}{{cite web | last=King | first=R.J. |title=When Opportunity Knocks | website=DBusiness Magazine | date=March 4, 2013 | url=https://www.dbusiness.com/from-the-magazine/when-opportunity-knocks/ | access-date=April 5, 2025}}

File:Feral S2-12.jpg with Hmong staple lemongrass on Outdoor Channel's Feral]]

• Chef Yia Vang featured Hmong food in Iron Chef: Quest for an Iron Legend episode six, "Battle Chili Peppers".{{Cite episode |title=Battle Chili Peppers |episode-link= |url= |access-date= |series=Iron Chef: Quest for an Iron Legend |series-link=Iron Chef: Quest for an Iron Legend |first= |last= |network=Netflix |station= |date= |season= |series-no= |number= |minutes= |time= |transcript= |transcript-url= |quote= |language=}}
• Dishes from Hmongtown Marketplace vendors were featured in 2019 as part of CNN's Emmy Award-winning United Shades of America with owner Toua Xiong and local Hmong American chef Yia Vang.{{cite web |url=https://m.startribune.com/cnn-show-features-minneapolis-hmong-chef-yia-vang/509691132/ |title=CNN show 'United Shades of America' goes inside the home of Minnesota's rising star Hmong chef |last=Jackson |first=Sharyn |date=19 May 2019 |website=Star Tribune |publisher= |access-date=29 October 2023 }}
• Award-winning Hmong American poet May Lee-Yang writes about Hmong food culture such as in The Things a Hmong Woman Loves: "a Hmong Woman loves baby / cucumbers, unripened papayas, and green mangoes / anything she can dip with chili peppers and fish sauce / to spice up her life"{{cite web |url=https://lazyhmongwoman.com/writer/poetry/things-hmong-woman-love |title=The Things a Hmong Woman Loves |last=Lee-Yang |first=May |author-link=May Lee-Yang |date=2020 |website=May Lee Yang |publisher=May Lee-Yang & Lazy Hmong Woman Productions |access-date=4 November 2023 |quote=}}

Laotian bowl of Pheu Hmong at Sunday Market in French Guiana.jpg|Laotian bowl of Pheu Hmong at Sunday Market in French Guiana

Lao Hmong KM 52 Market.jpg|An ethnic Hmong marketplace in Laos

Hmong cuisine - feast in Jim Xoix closeup.jpg|A Hmong dinner table

Pea shoots for sale at Jack London Square.jpg|Pea shoots for sale from a Hmong farmers market vendor in California

May Young Vu harvesting flowers and herbs.jpg|A Hmong farmer harvesting flowers and herbs in California

Mung bean cake at Bac Ha Sunday Market in Vietnam.jpg|Mung bean cake at Bắc Hà Sunday Market in Vietnam

Hmong cucumber.jpg|A varietal of cucumber grown by the Hmong people

Hmong Goat Head Soup Vietnam.jpg|Hmong goat head soup meal at Bắc Hà Sunday Market in Vietnam

Hmong specialities restaurant in Ha Giang city in 2014 02.jpg|A Hmong specialities restaurant in Ha Giang city, Vietnam, in 2014

{{Commons category|Hmong cuisine}}

• Hmong Americans
• Hmong culture
• Yia Vang
• List of Asian cuisines

{{Reflist}}

• {{Cite book |first1=Alison Hope |last1=Alkon |first2=Kat |last2=Vang |title=The Immigrant-Food Nexus: Borders, Labor, and Identity in North America |editor-first1=Julian |editor-last1=Agyeman |editor-first2=Sydney |editor-last2=Giacalone |name-list-style=vanc |publisher=MIT Press |date=24 March 2020 |isbn=9780262538411 |series=Food, Health, and the Environment |pages=261–280 |doi=10.7551/mitpress/11862.001.0001 |language=en |chapter-url=https://direct.mit.edu/books/oa-edited-volume/4614/chapter/625666/Boiled-Chicken-and-Pizza-The-Making-of |chapter=13: Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways|doi-access=free}}
• {{cite book| first=Carl L. |last=Bankston |editor-first1=Thomas |editor-last1=Riggs |chapter-url=https://link.gale.com/apps/doc/CX3273300087/GPS?u=wikipedia&sid=bookmark-GPS&xid=a9aebfcf |chapter=Hmong Americans |title=Gale Encyclopedia of Multicultural America |date=2014 |volume=2 |edition=3rd |publisher=Gale, part of Cengage Group |pages=336 |access-date=April 27, 2024 |via=Gale Power Search |quote=White rice is the staple food of the Hmong. The dishes eaten with rice are often spiced with peppers in a manner similar to Thai food. The Hmong also eat noodle dishes that resemble a Vietnamese noodle soup known as pho, which has become popular in the United States. Common meat dishes include broiled chicken, lemongrass marinated pork, and sautéed chicken. The Hmong Americans often grow their own vegetables in gardens, including bitter melon, bok choi, eggplant, and turnips. Traditional foods are especially popular among Hmong Americans at the annual New Year festival.}}
• {{cite book |last=Cha |first=Ya Po |title=An Introduction to Hmong Culture |date=2010 |url=https://archive.org/details/introductiontohm0000chay/page/210/mode/1up |url-access=registration |location=Jefferson: North Carolina |publisher=McFarland & Company, Inc., Publishers |isbn=978-0-7864-4951-4 |via=Internet Archive}}
• {{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 |pages=97–134 |jstor=23263228 |url-access=registration}}
• {{cite book |first1= Gary Yia |last1=Lee |first2=Nicholas |last2=Tapp |editor-first=Hanchao |editor-last=Lu |title=Culture and Customs of the Hmong |date=2010 |series=Culture and Customs of Asia |location=Santa Barbara, California |publisher=Greenwood Publishing Group, an imprint of ABC-CLIO, LLC |isbn=978-0-313-34526-5 |url=https://archive.org/details/culturecustomsof0000leeg |url-access=registration |via=Internet Archive}}
• {{cite book | editor-last1=Pfeifer | editor-first1=Mark Edward | editor-last2=Chiu | editor-first2=Monica | editor-last3=Yang | editor-first3=Kou | title=Diversity in Diaspora | publisher=University of Hawaii Press | publication-place=Honolulu, Hawaii | date=January 31, 2013 | isbn=978-0-8248-3777-8 | url=https://muse.jhu.edu/pub/5/monograph/book/21545 |id={{Project MUSE|21545}}}}
• {{Cite book |first1=Sami |last1=Scripter |first2=Sheng |last2=Yang |year=2009 |title=Cooking from the Heart: The Hmong Kitchen in America |url=https://books.google.com/books?id=8tSYa32W5iUC |url-access=limited |location=Minneapolis |publisher=University of Minnesota Press |isbn=9781452914510 |oclc=286478281}} {{Google books|8tSYa32W5iUC|Cooking from the Heart: The Hmong Kitchen in America}}
• {{cite book | last1=Turner | first1=Sarah | last2=Bonnin | first2=Christine | last3=Michaud | first3=Jean | title=Frontier Livelihoods: Hmong In the Sino-Vietnamese Borderlands | publisher=University of Washington Press | publication-place=Seattle | date=2015 | isbn=978-0-295-99466-6}}
• {{Cite book|url=|title=Hmong in Minnesota|last=Vang|first=Chia Youyee|author-link=Chia Youyee Vang|publisher=Minnesota Historical Society Press|date=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|date=13 March 2016|isbn= 978-1440829208 |language=en|series=Cultures of the American Mosaic}}

• {{cite book |last=Burckhardt |first=Ann |author-link= |date=2004 |title=A Cook's Tour of Minnesota |chapter-url=https://books.google.com/books?id=MAlVSO2v5VAC&pg=PA49 |location= |publisher=Minnesota Historical Society Press |chapter=Family Reunions + Feasting = Hmong New Year |pages=39–54 |isbn=9780873514682}} {{Google books|id=MAlVSO2v5VAC|title=A Cook's Tour of Minnesota}}
• {{cite news | last=Carman | first=Tim | title=In the Twin Cities, Asian chefs feel the sting of Andrew Zimmern's insults. They say his apology isn't enough. | newspaper=Washington Post | date=December 26, 2018 | url=https://www.washingtonpost.com/lifestyle/food/in-the-twin-cities-asian-chefs-feel-the-sting-of-andrew-zimmerns-insults-they-say-his-apology-isnt-enough/2018/12/26/77beee1e-ff37-11e8-862a-b6a6f3ce8199_story.html | url-access=subscription | access-date=November 18, 2024 |id={{EBSCOhost|wapo.77beee1e-ff37-11e8-862a-b6a6f3ce8199|dbcode=bwh}}}}
• {{cite AV media |people=More Best Ever Food Review Show |date=October 17, 2021 |title=NOT For Newbies!! The Asian Food You've NEVER SEEN Before!! |trans-title= |type=video |language= |url=https://youtube.com/watch?v=QLoX1pnURNI |access-date=October 21, 2024 |archive-url= |archive-date= |format= |time= |location= |publisher= |id= |isbn= |oclc= |quote= |via=YouTube}}
• {{cite AV media |people=OTR Food & History |date=February 18, 2025 |title=Chasing the Cuisine of Southeast Asia's Invisible People |trans-title= |type=video |language= |url=https://youtube.com/watch?v=za84j2SWU1E&t=7s&pp=2AEHkAIB |access-date=February 27, 2025 |archive-url= |archive-date= |format= |time= |location= |publisher= |id= |isbn= |oclc= |quote= |ref= |via=YouTube}}
• {{cite web | last=Regan | first=Sheila | title=Yia Vang: Hmong food is 'such a young cuisine' | website=MinnPost | date=June 11, 2024 | url=https://www.minnpost.com/artscape/2024/06/yia-vang-hmong-food-is-such-a-young-cuisine/ | access-date=April 9, 2025}}

• [https://learnuake.org/articles/hmong-culture/agriculture-land/ Agriculture & Land Relations in Hmong Culture] from Learn Uake
• [http://hmongcooking.com/home/index.php Hmong recipe website from the authors of Cooking from the Heart: The Hmong Kitchen in America]
• [https://www.unionkitchenmn.com/a-note-on-authenticity-vs-traditional What is authenticity in food? essay by Union Hmong Kitchen's Yia Vang and Ming-Jinn Tong]
• [https://hmongfood.life Culinary culture of the Hmong people Hmong Food]

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