Hmong Chow

We love a first-time Chow chef and a new cuisine! And we've had both in August when we welcomed Chef Clive Vang for our first-ever Hmong Chow!

The Hmong are an ethnic group with ancient roots in China.Persecuted by Chinese dynasties, they migrated to parts of Southeast Asia, including Laos, Vietnam, Thailand, and Burma, as well as in diaspora communities worldwide, particularly in the United States. 

Kab Yaub

Hmong eggrolls are crispy, golden rolls filled with seasoned ground pork, green onions, and glass noodles. This flavorful snack or appetizer is served with a tangy pepper sauce, made with Thai chili peppers, fresh cilantro, fish sauce, and a touch of sugar, for a bold balance of heat, herbiness, and umami.

Vegan and Gluten-free options available.

Cabbage Roll

A healthier alternative to egg rolls, Hmong cabbage rolls are tender cabbage leaves wrapped around a savory mixture of ground pork, herbs, and glass noodles. Steamed or simmered, they’re light yet flavorful, and pair perfectly with Clive’s pepper sauce. 

Gluten-free. Vegan option available. 

Lao Yum Salat

This simple salad gets its flavor from the sour and salty egg yolk dressing made with lime juice, fish sauce, chilies, and a touch of sugar. 

Gluten-free. Vegan option available.

Herbal Chicken Soup

This rustic chicken, tofu stew offers bold, earthy flavors and a comforting, home-cooked feel. This simple-looking broth is packed with the flavors of lemongrass, ginger, and Thai chilies. Add your rice to the soup 

Gluten-free. Vegan option available. 

Hmong-style Slider

Hmong flavors meet an American classic in Clive’s original creation. He seasons ground beef with galanga (Thai ginger), lemongrass, Thai chili pepper, lime leaf, oyster sauce, and fish sauce. The slider is topped with American cheese and Thai chilli sauce. It’s bomb.

Vegan and Gluten-free options available. 

Dib Kaum

Savory dishes, like Clive’s sliders, pair perfectly with refreshing Hmong Cucumber water. Cucumbers and water are blended together and can be served as a juice or as a chewy side. Clive is opting for the latter option. 

Vegan and Gluten-free. 

 Khaub Poob 

Pronounced “kapoon,” this flavorful red curry soup is made with tofu, bamboo shoots, and rice noodles, infused with aromatic herbs like lime leaf and galangal (a relative of ginger). 

Vegan and vegetarian. 

Naab Vam

Every spoonful of this sweet, creamy, and chewy dessert is a treasure hunt! You’ll find tapioca pearls, chia seeds, lychees, lychee jelly, pandan jelly, coconut milk, and homemade syrup. 

Gluten-free. Vegan option available. 

Meet the Chef

Clive and his family are Hmong, an ethnic group with origins in China. They migrated to Southeast Asia and have communities in Laos, Vietnam, Thailand, and Myanmar. Many Hmong people immigrated to Western countries, including the United States, after the Vietnam War. In the US, they are the eighth-largest Asian-origin population, with significant communities in California, Minnesota, and Wisconsin. 

When he was born, his family lived in the mountains of Laos. In 1988, when Clive was 6 months old, they moved to California. When he was nine, they moved to Georgia. His mom cooked Hmong dishes, but it wasn’t until he had his own children that Clive started cooking. He did his best to recreate his mom’s dishes from memory. 

His first job was at a Sonic Drive-in, but until recently he was working as a graphic designer. Now he’s exploring a culinary career and his Chow will be his first big event! So come out and support him!