page_title: Hmong cuisine
section_title: Ingredients
hierarchical_section_title: Hmong cuisine / Ingredients
caption_attribution_description: English: Hmong meal photographed at Bac Ha Sunday market
context_page_description: Hmong cuisine is the cuisine of the Hmong people of China, Southeast Asia and the Hmong American community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. While remaining stateless after their expulsion by the Han clan of Ancient China, the Hmong have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the Lao, Thai, Vietnamese and Chinese cuisines.
context_section_description: The Hmong staple food is white rice, which is usually eaten with a variety of vegetables, hot pepper (often in the form of a Southeast Asian-inspired sauce) and boiled or fried meat if it is available. Sticky (glutinous) rice—either white or purple—is commonly served at gatherings and on other special occasions. Hmong cuisine is characterized by the use of a wide variety of spices and herbs found in the Vietnamese, Thai, and Laotian cuisines, including hot pepper (usually Thai), lemongrass, cilantro, garlic, green onions, mint, galangal, and ginger. Fish sauce, oyster sauce, soy sauce, sriracha sauce, and hoisin sauce are also used prevalently.
caption: Hmong goat head soup or thắng cố served at the Bac Ha Sunday market in Vietnam
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