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Standing with your uncles and your dad outside while grilling wild boar over a fire is a rite of passage for a Hmong boy. When they were kids, my father and uncles would hunt wild boar in their homeland of Laos. For me, using wild boar and grilling it over an open hardwood fire brings me closer to understanding and experiencing their childhood. Wild boar is a little leaner than regular pork, so you have to be extra careful to not overcook it. I especially like to use the cut of wild boar from the shoulder that is called coppa steak because it has some intramuscular fat that can withstand high heat.

Wild Boar Coppa Steaks

Recipe courtesy of Yia Vang
1 Reviews
My father was known for his duck laab (also spelled larb), and he’d go the extra mile to make it. He would source a whole duck from his Amish farmer friend, meticulously debone it and grind it up. It was a true a labor of love. My version is inspired by dad’s traditional Laotian laab, except I use skin-on duck breasts that are grilled over an open hardwood fire until crispy, juicy and smoky. There are many variations of laab and the key to this version of the dish is the finely chopped lemongrass, which has a floral fragrance that helps cut through the richness of the duck.

Grilled Duck Laab

Recipe courtesy of Yia Vang
Whole grilled or fried quail on a stick is a popular street food in Laos, Thailand and Vietnam. In my family, quail was only served on special occasions. Mom would marinate them, then slowly roast them over an open fire hardwood grill and we would pick the small meat off the bones and dip it into the Hmong hot pepper sauce kua txob. To round out the amazing flavors, we would make sure there was plenty of sticky rice.

Spatchcock Rotisserie Quail with Sweet Marinade

Recipe courtesy of Yia Vang
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you’re about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.

Grilled Summer Vegetables with Savory and Sweet Sauce

Recipe courtesy of Yia Vang
There are four elements on a Hmong dinner table: meat, rice, vegetables and kua txob (hot pepper sauce). The hot sauce is the glue that connects all of the flavors together and having it on the table is so essential that my mom once stopped a family dinner until one was quickly whipped up. The base of this sauce is a mixture of garlic, Thai bird chiles and shallot that are cooked over an open hardwood fire. Charring the shallot helps bring out its sweetness and balances the heat of the chiles. My mother’s traditional version includes cilantro, fish sauce and lime juice, but I also like to include oyster sauce to add a sweet and earthy flavor.

Tiger Bite Hot Sauce

Recipe courtesy of Yia Vang
“It’s always good with rice” is a well-known Hmong saying and purple sticky rice is the most traditional rice eaten among the Hmong people. It’s a combination of sweet black rice and sweet white rice that have been soaked together until the rice has a beautiful violet hue. Here, it’s made the traditional way: steamed in a sticky rice woven basket that’s set inside a pot and placed over an open hardwood fire. Tossing and flipping over the rice at the end gets the top half nicely steamed and is the key to making perfectly cooked sticky rice.

Sticky Rice

Recipe courtesy of Yia Vang
1 Reviews

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