Lately, I’ve been thinking about introducing basic Hmong food to anyone who is interested. Our modern day food is so different from what it used to be. Back in the days, our food was much more simpler. Less ingredients and what I would consider healthy. To be honest, Hmong food was simple due to the fact that my people were wanderers and jungle people. We didn’t have a lot and everyone had to work hard for what they had. Let’s put it simply, Hmong people were makers. Everything you owned, you probably had a hand in making it.
I believe this is why a lot of us grow up and want to try our hand at cooking and growing our own food. Maybe it’s in our blood or because we know we can’t get certain dishes to taste authentic if we don’t grow our own herbs, greens, peppers, and vegetables. Not only that there is always the sense of satisfaction when you reap what you sow. In addition, our famed dish in the culture can only be cooked with herbs that we grow in our backyards. This dish is our Hmong herbal chicken soup. There are so many herbs that one could incorporate into the broth. I am not an expert on these herbs and a lot of these we just have Hmong names for them. I wouldn’t be able to say what the names of these are in English. (I did happen to come upon someone’s illustration of several herbs a few years back but I’d have to dig for it. If I find it, I will share it.)
Basically, these herbs have medicinal properties and most of these have been in the family for a long time. It is basically like an heirloom seed/herb. Sometimes when you visit another family, they might have a different kind of herb and if they are willing, you could probably take some home and replant. To my knowledge, there are many herbs that can be used. I think it really depends on how you like your broth and what herbs you want to use. It also helps if you know what the herb is for. A lot of times, people use herbs because it helps to flavor the chicken and the broth. It also makes the soup really fragrant. The most common ones are lemongrass and Hmong cilantro seeds. I have to specify Hmong cilantro seeds because our cilantro that we grow is different from cilantro you will find at your regular grocery stores. It is more fragrant. (I know a lot of people don’t even like cilantro because they say it smells or that it tastes like soap? I actually thought cilantro from grocers smell like nothing. Lol)
Aside from those two, there are plenty more. For example, my parents also has something that resembles lemongrass but it is like the baby version. It is a tinier herb with shorter but still long-ish leaves like lemongrass. It is also thinner and more delicate. Imagine lemongrass but 10x smaller. We also have an herb that we call “red duck foot” in Hmong. At least from what I recall, that’s the literal translation. It is a red purplish herb and the leaves are shaped like that of a duck’s foot. Hence the name. There are a few more but I won’t get into those.
To cook this dish you would need a freshly killed chicken. That is the preference for all Hmong people but you could definitely use a raw store bought whole chicken. Most times, I prefer store bought because fresh chicken is like game meats. There is a difference and much stronger flavor to it. I don’t mind it too much but it’s probably not for everyone’s taste buds. Especially, if you’re used to eating store bought chicken.
This dish is fairly simple and basic. All you need is whole chicken, herbs, salt, black pepper, and water. Think Hainanese chicken but with herbs instead of ginger and garlic to flavor chicken and the broth. Typically, this dish is eaten with the herbal soup on the side, along with rice and chicken (once cooked through, we chop it into pieces). There is also some kind of pepper dipping sauce or paste for your chicken.
Not only is this a typical Hmong meal but it is also eaten by mothers who just went through childbirth. It is actually a practice to eat this dish for 30 days straight for breakfast, lunch, and dinner. A lot of folks say it’s to nourish and replenish your body since this soup has medicinal properties, however, I think this came into play because Hmongs didn’t have much back then. Even in today’s time, Hmong women still practice the eating of herbal chicken soup for 30 days. I can’t even imagine that since I’ve never been a mother. I’m sure I’ll be tired of it after the second meal of the day.
PHOTOS
Freshly killed whole chickens that have been cooked in herbal broth. Yes, a lot of people cook the chicken with head and feet on. No worries, chicken has been thoroughly cleaned and gutted. Head, neck, and feet are some people’s favorites. I don’t eat those but it doesn’t bother me that it’s all cooked together. I just don’t grab those parts when it’s eating time.
This is usually what the chicken pieces look like once we chop it up. I’m amazed at the chopping skills of most Hmong people. Sadly, I am not skilled in this. Maybe one day I will master this technique.