Cindy Her started her blog, C. Hawj Creations, because she wanted to help others learn about and connect with Hmong culture. Her grandparents and parents taught her how to cook traditional Hmong food, and she uses her platform to take her viewers on a Hmong food and travel adventure.
Cindy has graciously allowed us to share two of her favorite videos that she feels beautifully captures Hmong culture and tradition:
Quav Si (Hmong Fermented Dried Soybeans)
I wanted to document my Grandma showing how to make Quav Si since not a lot of people eat it now in the States. Quav si is dated back from when my grandparents used to live in Laos and Thailand (1950s-80s).
Hi all! This recipe is a super traditional recipe; dating back from when my grandparents were living in Laos. Quav Si is made from fermented soy bean that has been dried and then pounded with chili peppers and salt. It becomes a salty and spicy powdery/lightly chunky dish that is eaten along side rice. The pungent smell is what Quav Si is known for. Back in Laos, my grandma would make this since meat was harder to get access of. A little Quav Si over rice goes a long way. It has a long shelf life since it’s kept out in the sun to be completely dried. So I wanted to document how Quav Si was made and I was grateful enough to have my Grandma teach me the ways! There were some improvising (used the oven instead of the sun to dry it, and used banana leaves instead of npooj ntsaub ris) but we made it work. So here is the recipe if you guys want to try! It does take some time to make this. I do think this dish has an acquired taste due to the fermentation and its pungent smell, but I thought it tasted good overall! I added fresh cilantro and green onion to another batch I made and it was even more delish!
A Little History
- Quav Si is usually dried on the rooftop of the house. The sun was the main source of heat to dry out the Quav Si. It also prevented the house from smelling!
- Most people would ferment it even longer for an even more pungent smell.
- Instead of banana leaves, the traditional leaf to use were from a wild tree (npooj ntsaub ris)
- Main source of protein eaten by the Hmong community during the 1950-80s in Laos to Thailand.
Click here for Cindy's full post, complete with beautiful photos of the preparation process and of course, the recipe.
Boiled Pork with Hmong Greens
(Nqaj npuas hau nrug zaub ntsuab)
Hey all! It's that time again! Traditional Hmong cooking! This is the classic Boiled Pork and Hmong Greens eaten all over most Hmong families during new years, weddings, etc. Hope you all enjoy this easy dish! Read more about it on my blog. Visit my blog for the recipe if you are interested!
Boiled Pork with Hmong Greens is probably one of the most well known dishes in the Hmong Community. It is widely eaten during gatherings and family events such as weddings, spiritual callings, sometimes funeral, New years and many other events. However, this is mostly eaten in our family when pork is given to us due to a spiritual calling. Hmong greens (Zaub Ntsuab or Zaub Paaj) goes well with the pork as it gets boiled in a simple salted broth and spiced with fresh ginger slices. Pair it with some pepper dip, rice and you are all set! Great during the winter and comforting when you’re not feeling too well. Simple and yummy for our Hmong tastebuds! So give it a try and see if you like it.
Click here for Cindy's full post, complete with beautiful photos of the preparation process and of course, the recipe.