Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!

We learn the elements of Hmong cooking from chef Yia Vang. He
tells us about traditional dishes such as stuffed chicken legs
and braised mustard greens, how to make 60 gallons of hot sauce
and how his father escaped through the jungle at the end of the
Vietnam War. Plus, we find out how Renaissance art can save fruit
from extinction; Grant Barrett and Martha Barnette reveal the
linguistic connection between food and cities around the world;
and we top whole roasted cauliflower with spiced tahini.


Get the recipe for Cauliflower with Spiced Tahini and
Garlic-Chili
Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower


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