GUEST BLOG FROM OUR FILIPINO GRILLING EXPERT FRIEND, ALEX PAMAN
Alex had the good fortune to attend a Hmong barbecue over the Thanksgiving holiday. We asked him to write a guest blog for the site. Do you have something interesting to share, preferably with photos? We’re always looking for guest blogs–let us know.
Outside of its own community, Hmong food is probably the least explored Asian cuisine in America today. The Hmong are the latest immigrants to the United States from Southeast Asia, culturally distinct from their Laotian, Vietnamese, and Cambodian neighbors. Their New Year’s celebration is held annually the week of Thanksgiving, a massive cultural event that wouldn’t be complete without their native barbecue.
Aside from butterflying their chicken while grilling, the Hmong also filet their pork steaks through the bone to achieve uniform thickness. Traditional barbecue is cooked over lump charcoal.
Native papaya salad is also a popular dish. Shredded papaya is placed inside a mortar and pounded with chiles, peanuts, shrimp paste, lime juice, and rock salt to taste.
The most traditional Hmong dish is their grilled sausage, over a foot long,
and served with a spicy chili relish and rose-colored steamed rice.