I was picking through their pile of hot Thai chiles looking for nice red ones when we started the conversation. Summer is the peak season for Southeast Asian produce and Hmong farmers from California’s Central Valley flush our markets with super fresh leafy greens, all kinds of eggplant, several types of basil, lemongrass, and lots of chiles. I grow my own chiles but they aren’t ripe yet so I lay in a supply grown by the Hmong farmers. (Chiles freeze well so go crazy!)
“What do you do with the chiles?” I asked, thinking of a little something I could serve with our July 4 surf-and-turf grilled dinner. He obliged by describing this recipe, which is essentially like Hmong kua txob tuav xyaw dos (chile mashed with scallion). I know a tad about Hmong cooking this because I researched and wrote a 2007 Saveur article on Hmong farmers and Hmong home cooking. Don’t even try to figure out how to pronounce the Hmong name! Find a Hmong-speaking person to ask.
This is a relish – often described as a salsa by Hmong Americans – and you can serve it along with grilled pork, beef, chicken, shrimp, etc. I particularly like it with Vietnamese grilled lemongrass pork (thit heo nuong xa). If you like, dip a little sticky rice into this fiery masth, or stir it into food. You can just pound the chiles, salt, scallion and cilantro together if you don’t have tomato around. It’s quick and simple everyday Hmong condiment that’s dynamite. Feel free to vary the amount of chiles according to your tolerance for heat.
Makes about 1 cup
18 small or 9 medium Thai chiles, stemmed and chopped
½ teaspoon salt
1 ½ teaspoons fish sauce
½ cup chopped scallion, green part only
½ lightly packed cup chopped cilantro
1 cup quartered ripe cherry tomato
Lime juice
1. Put the chiles, salt, and fish sauce into a mortar. With a circular motion of the pestle, crush the ingredients against the sides of the mortar into a rough mixture.
2. Add the scallion and cilantro, and switch to an up and down pounding motion with the pestle to combine the flavors well and reduce the mixture to a damp, rough mixture. Add the cherry tomatoes and lightly pound to combine. Taste and add lime juice as needed for a tart bite. Transfer to a small dish and serve.
OysterCulture says
oh, this just looks so savory and yummy
Thuy says
My mouth is watering just reading this recipe!!! Excellent condiment addition Andrea. Now...if you could only dig up a recipe for the Laosian red chili paste eaten with sticky rice.
Thuy says
By the way, I appreciate that you are posting culinary delights from other asian countries. After all, the Vietnamese kitchen does share many commonalities with its neighboring countries.
Andrea Nguyen says
I have a couple of Lao cookbooks in my library so let's see what I can find!
forum says
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oh, this just looks so savory and yummy
Krissy @ The Food Addicts says
Congratulations on your new book! It's great to see a fellow Vietnamese get this kind of recognition! I will definitely bookmark your site because I want to learn how to create more Vietnamese dishes! Great job!!!
Andrea Nguyen says
Thanks, Krissy! There's a new Hmong cookbook out so watch out, my friends!
Mysua says
Yay! I am one of your loyal HMONG readers and I had to do a double take when I saw the headlines: Fiery Hmong Chile.
🙂
Andrea Nguyen says
Mysua, your peeps are definitely part of the Viet table. We owe many thanks, not just culinary ideas from way back and farm fresh veggies in America, but also the fierce loyalty of the Hmong during the Vietnam War. So, right back atcha!
Nikki says
The tomatoes are especially delicious if you oven roast them for a bit, or put 'em on the grill just until they're a little soft before adding them into the mix. It makes the relish a little warm and smoky, which I love!
Garrett says
I am so all over this recipe. I bet some Hmong mint or culantro might be interesting to add too.
kate says
mmmmm, jaiw.Wow this discussion has a hint of disgusting nationalism in it.
I don't understand why vegetables found all over South East Asia are considered Thai, Laos, Vietnamese, etc. You know I do wish we could all stop arguing over who's better than the other and actually work to make things better in South East Asia.I mean come on people Let's so no to nationalism and fighting and yes to peace.
Andrea Nguyen says
Let's eat good food, Kate. Indeed, we all have a place at the same table.
Impotence causes says
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Shortsweetaznqt says
Hi there,
You should try this roasted, my mom always roasted the cherry tomatoes, green onion and jalapenos in the oven, gives it more depth and then you can add your thai bird chiles and cilantro afterwards to give it the freshness..don't forget lots of fish sauce! 🙂
ong yang says
Wow, I'm so suprised to even see the Hmong word on this page! Super awesome!! I'm super excited cause I'm Hmong. I first saw the picture and was like, "wow, this looks like one of my favor chilli to make!" You'll have to post up more hmong recipes! Delicious food!
Mai Xia Vang says
I can't believe I didn't find your page until now! I was a former UCSC student dying for Hmong food. I didn't know they had Hmong farmers out there as well. 🙁 I would've like to save my $8 trips to san jose if I knew. It's definitely nice reading your recipes. thanks.
NaikieAire. says
This dipping sauce is very similar to Iu-Mien people's food condiments. Try adding Garlic, it will give it an extra kick. I also agree with the roasted ingredients, very tasty indeed.Its the exact same way we make it as well.
Beats by Dr Dre says
You are actually taking away the power of the emotion by giving it the space and attention it needs.
Brett Griffiths says
Can I make this with something other then fish sauce?
Andrea Nguyen says
Beth, try a little soy sauce if you don't like fish sauce. Salt would be okay too, I think.
marlon says
You are actually taking away the power of the emotion by giving it the space and attention it needs. This dipping sauce is very similar to Iu-Mien people's food condiments.