A FOOD TRADITION

Hmong Cuisine

Hmong cuisine in Laos belongs to a wider Hmong cultural foodway shared with communities in Vietnam, Thailand, China, and elsewhere. In Laos it is especially associated with upland farming and foraging, using rice and maize alongside pork, chicken, eggs, squash, mustard greens, herbs, mushrooms, bamboo shoots, and chilies. Smoking, grilling, boiling, steaming, and preserving meat or vegetables help adapt cooking to highland settings. Examples include khaub poob, a Hmong noodle soup; Hmong-style pork sausage; and steamed or boiled mountain greens served with pungent chili and herb relishes. Local practice varies substantially among Hmong communities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.