Hmong meals are served in a communal style. Using fingers to eat is impolite. Cooking methods include stir-frying, boiling, steaming, and roasting over an open fire. Vegetable oils and pork fat are the principal fats used in cooking. Food is usually chopped in uniform pieces before cooking.
Seasonings are an essential aspect of Hmong cooking.
Fish sauce and soy sauce, both of which are high in sodium, replace table salt. Hot peppers, ginger, garlic, coriander, coconut, and lemon grass contribute to the robust flavor. Hmong people are a very happy and hospitable people. Hmongs do not feel comfortable with direct eye contact and do not like to be touched on their heads. This is linked to their animist religion, and is not a sign of low self-esteem or disrespect.