Fruits and Vegetables
A lot of the Hmong vegetable are home grown as some are not readily available in most supermarkets. There are also many wild plants in fields, woods and along roadside that have been become common diet. A sampling of vegetable and spices often found in recipes
A good portion of the Hmong diet consists of green leafy vegetables. Domesticated mustard is the primary one that most Hmong people eat. There are many variations mustard and each has is own characteristic and taste. When cooked, some are bitter while others sweet. They can be fried, boiled, stewed or even pickled. A few of the other leafy greens include: Bok choy, Chinese cabbages, Chinese kale, and spinach.
This fruit, common with Hmong diet, is a small, round, green and white stripped fruit. It can be cooked or eaten raw. It has slight lime taste.
Commonly used in Asian diet, bamboo shoots are added to a lot of Hmong recipes. They can be found at most asian food store and come packaged in cans, jars or vacuum sealed in plastic packaging. They are commonly packaged in water or with spices and come sliced or whole. If packaged whole, they may be small and thin or thick and chunky. Depending on the recipe, the correct product can make a huge difference.
Growing up, it was very common sight on our dinner table during late summer and into winter as they often store well.