Hmong sausage (Hmong: nyhuv ntxwm hmoob[2]) is a long thick pork sausage from Hmong culture seasoned with herbs like lemongrass and Thai chili pepper. The sausage is popular during Hmong New Year celebrations. The exact recipe varies depending on factors such as clan and individual immigration background.
Hmong being a diaspora incorporate a wide variety of ingredients, methods, and cultural backgrounds in Hmong cuisine such as Hmong sausage. There is no standard recipe for Hmong sausage, but the key ingredients are coarse ground fatty pork cuts such as pork belly and pork shoulder, Thai chili peppers, lemongrass, Kaffir lime leaf or lime juice, and fresh ginger root or galangal.[2][3][4][5] Other common ingredients are salt, black pepper, garlic, scallions, shallots, fish sauce, oyster sauce, cilantro, green onion, Serrano pepper, and monosodium glutamate (MSG).[6][2][7][3][8] Fresh aromatic herbs are prioritized for flavor and are visible under the sausage casing.[9][6] One commercial producer sells a number of popular variations: original (no chilies), spicy (with chilies), ginger, made with pork blood, and "egg roll-style" made with vermicelli noodles and other egg roll fillings.[1]
Typically Hmong sausage is 1 and 1/4th inches in diameter and sliced into 9 inch long links for cooking and serving.[8] The sausage is usually sold and served fresh, although some variations are lightly fermented or cured. Commercial outlets ship the sausage frozen.[10][11]
Hmong sausage is typically grilled at a low heat and served as large slices with steamed white rice or purple sticky rice, another signature Hmong dish, pan fried with blanched cabbage, or with pho soup.[3][2][11][12] Sour and spicy sauces are served on the side, especially a Hmong sauce made with Thai chilies called "pepper dip". Reflecting the diverse backgrounds of Hmong people, some restaurants offer "Thai-style" or "Lao-style" preparations.[13] The sausage is widely available in Hmong communities at restaurants, butchers, and delis.[6][2][4]
^ abCite error: The named reference Tsim was invoked but never defined (see the help page).
^ abcdeScripter, Sami; Yang, Sheng (March 2023). Cooking from the Heart: The Hmong Kitchen in America. Minneapolis, Minnesota, United States: University of Minnesota Press. p. 134. ISBN 978-0-8166-5327-0.
^ abcAgyeman J, Giacalone S (24 March 2020). "13: Boiled Chicken and Pizza: The Making of Transnational Hmong American Foodways". The Immigrant-Food Nexus: Borders, Labor, and Identity in North America. Food, Health, and the Environment. MIT Press. p. 270. doi:10.7551/mitpress/11862.001.0001. ISBN 9780262538411.
^ abShah, Khushbu (10 December 2020). "Finding Home in a Hmong Food Cart". Food & Wine. Retrieved 2023-10-22.
^Tandler, Natasha (28 May 2019). "La's Celebrates Hmong Food Culture One Sausage at a Time". Portland Monthly. Retrieved 2023-10-23.
^ abcG, Rene (10 June 2009). "Hmong Food and Culture in Saint Paul MN". LTH Forum. Retrieved 21 October 2023.
^"Hmong Sausage With Purple Sticky Rice & Tiger Bite Sauce". Tastemade. 9 October 2023. Retrieved 2023-10-22.
^ ab"Hmong Sausage". Tasty Island Honolulu Food Blog. 17 July 2018. Retrieved 1 November 2023.
^"Hmong chef Yia Vang brings a taste of home to Minnesota's Twin Cities". PBS NewsHour. 2023-08-06. Retrieved 2023-10-23.
^ abImanine, Elyse (14 June 2021). "I Spent My Life Assimilating, but My Father's Recipe Reminds Me of Who I Am". Bon Appétit. Retrieved 2023-10-22.
^Sheidlower, Noah (16 July 2023). "Hmong cuisine and culture are having a moment in the US. We spoke with the restaurateurs and farmers driving innovation". Business Insider. Retrieved 2023-10-23.
^Rayno, Amelia (2 May 2018). "10 must-eat foods at St. Paul's two massive Hmong markets". Star Tribune. Retrieved 2023-10-23.
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