Minnesota Hmong Hotdish
Minnesota Hmong Hotdish with roasted root veggies, pork and a red curry gravy all topped with tater tots, scallions, cilantro and a squeeze of lime!
Time: 40-45 min
Do I need to say more? This is comfort, fun/different carb-full tangy! You know the drill. This delicious Hmong hotdish is the impersonation of the beautifully diversity Minnesota of today!
This recipe was designed by local chef:
Chef Yia Vang of Union Kitchen
Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Red Curry Gravy
Cooking terms for this recipe
Bias slice Cutting or slicing on a diagonal angle
Roast To cook food with dry heat in an oven or over a fire.
Garnish To add decorative or savory touches to food.
What you need
Medium sauté pan
Foil-lined baking sheet