top of page
< Back

H'mong Barbecue

H'mong Barbecue, also known as Hmong BBQ, is a traditional dish rooted in the culinary practices of the Hmong people, an ethnic group originating from the mountainous regions of China, Vietnam, Laos, and Thailand. The dish reflects the Hmong's rich cultural heritage and their connection to communal and celebratory cooking practices.

H'mong Barbecue


For the Marinade:
• Pork Shoulder or Chicken Thighs: 2 pounds, cut into bite-sized pieces
• Garlic: 6 cloves, minced
• Ginger: 2 tablespoons, grated
• Lemongrass: 2 stalks, finely chopped
• Soy Sauce: 1/4 cup
• Fish Sauce: 2 tablespoons
• Oyster Sauce: 2 tablespoons
• Brown Sugar: 2 tablespoons
• Lime Juice: 2 tablespoons (about 1 lime)
• Ground Black Pepper: 1 teaspoon
• Vegetable Oil: 2 tablespoons
• Wooden Skewers: Soaked in water for at least 30 minutes
For Serving:
• Steamed Sticky Rice: 4 servings
• Fresh Herbs: Cilantro, mint, and Thai basil
• Pickled Vegetables: For garnish
• Lime Wedges: For garnish
• Spicy Dipping Sauce:
◦ Fish Sauce: 2 tablespoons
◦ Lime Juice: 1 tablespoon
◦ Sugar: 1 teaspoon
◦ Chili Flakes: 1/2 teaspoon (adjust for heat preference)
◦ Garlic: 1 clove, minced


1. Prepare the Marinade:
◦ In a large mixing bowl, combine the minced garlic, grated ginger, finely chopped lemongrass, soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, ground black pepper, and vegetable oil.
◦ Mix well until all ingredients are thoroughly combined.
2. Marinate the Meat:
◦ Add the bite-sized pieces of pork shoulder or chicken thighs to the marinade, ensuring each piece is well coated.
◦ Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Dipping Sauce:
◦ In a small bowl, mix together the fish sauce, lime juice, sugar, chili flakes, and minced garlic.
◦ Stir until the sugar is dissolved and the mixture is well combined. Set aside.
4. Prepare the Grill:
◦ Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have an even heat distribution.
5. Thread the Skewers:
◦ Remove the meat from the marinade and thread the pieces onto the soaked wooden skewers, packing them tightly but not too tight to allow even cooking.
6. Grill the Skewers:
◦ Place the skewers on the preheated grill.
◦ Grill for about 4-5 minutes per side, or until the meat is fully cooked and has a nice char.
◦ Baste with some of the leftover marinade if desired.
7. Serve:
◦ Arrange the grilled skewers on a serving platter.
◦ Serve with steamed sticky rice, fresh herbs, pickled vegetables, lime wedges, and the spicy dipping sauce.


Serving Suggestions:
• For a traditional experience, serve the H'mong barbecue with a side of papaya salad.
• Garnish with extra herbs and lime wedges for added flavor and presentation.

bottom of page