Hmong cuisine

Hmong cuisine is the cuisine of the Hmong people, found mostly in Southeast Asia, China and the United States. It is a unique, but has Lao, Thai, Vietnamese and Chinese influence. The Hmong staple food is white rice, which is usually eaten with a variety of vegetables, hot pepper and boiled or fried meat if it is available. Hmong cuisine is characterized by the use of a wide variety of spices and herbs, including hot pepper (usually Thai), lemongrass, cilantro, garlic, green onion, mint and ginger. [http://www.bioone.org/archive/0013-0001/57/3/pdf/i0013-0001-57-3-365.pdf] Fish sauce, oyster sauce, soy sauce and hoisin sauce are also used prevalently. Hmong cuisine varies somewhat by region.

Hmong people typically eat three meals a day and do not usually snack in between meals. Each meal includes white rice and usually vegetables and a smaller portions of meat. The meat and vegetables are usually stir fried, steamed or boiled. Hot pepper (kua txob) is usually served as a side at most meals. The food prepared for the different meals does not vary widely although more preparation is put into lunch and dinner generally. Meals are eaten in a communal manner with food being placed in the center. [ [http://ohioline.osu.edu/hyg-fact/5000/5254.html Cultural Diversity: Eating in America, Hmong, HYG-5254-95 ] ] For large cultural gatherings the men eat first, followed by the women and children.

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