Food Cart

Let me explain how my wife and I got started in the food cart business.  Two years ago in early spring as the flowers were blossoming and the trees were full of greens. One of my wife's girlfriend and her husband came to town to visit us to look at the area to see if it is suitable for them to relocate to our area. We thought it would be nice to show them around the downtown and metro area so they can get a feel of the culture and booming micro-brewing beer industries.  Towards the evening as we were walk along in downtown.  We came across a well known and up scale restaurant. We decided to stop there for dinner.  As I glances through the menu I notice an entry dish called, "Hmong Beef Tar Tar".  I mention to my wife and her friends.  As our eyes lit up, we all look at each other with amazement and wanted to try this dish.  On the menu it did not have a picture of the dish, but I had to try.  As I thought about the dish, I hope the chef prepared the dish similar to how most Hmong family would prepare at their home or during a gathering function.  

The anticipation was nerve racking to try a Hmong dish at a fancy restaurant.  My first thought of the dish; I hope the chef is Hmong or is knowledgeable of the beef tar tar dish. Secondly the dish should be similar to what I would make at home.  When the waitress served our Hmong Beef Tar Tar dish it did not look anything like what I thought and expected?  The appearance of the beef tar tar did not look like Hmong beef tar tar known as larb.  I still had to try it anyway to give the chef credit for his/her creation. It did not taste like our larb.    The beef was well cooked with some sauces on top of the beef tar tar; seems like hoisin sauce, sriracha sauce and other spices set top of lettuce and dried noodles.  I have to say it taste like pho ingredients.  After we had dinner and gave our waitress a tip for her services. We finally told her we were Hmong since it was a Hmong dish. We had to try it.  We told her that the beef tar tar dish does not taste like Hmong beef tar tar (larb) at all.  She did say it does taste more like a Vietnamese pho spices fusion.

As our friends and us left the restaurant. We very disappointed at our fellow Hmong community more then the chef who used our name on a dish that doesn't even represent our culture and food.  As my wife and I discuss this matter for several months.  Instead of someone else using our Hmong name and brand why can't we do that instead. So our journey begin to have our own little food cart business. I took a loan from my 401K account to purchase her a class 4 food cart and supplies to start the business.   Currently we are serving some classic Hmong food; stuff jumbo phat wings (egg-roll stuffing), papaya salad, Hmong sausages, and two other dish I like from my wife's cooking which are twice cook pork and twice cook pork sandwich.  As we expand our customers base we plan to increasing our menu items to serve more traditional Hmong dishes.  The business is not making money but we are able to sustaining rent and supplies ever since we open, that is a good sign. I am so bless for all the people who has come near and far to support us. Perhaps one day I will meet you?

If you ever in my area or close in the Portland metro area come stop by and have some classic Hmong food.  We are the only Hmong eatery in the Pacific North West.

"One door close another open"