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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
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