Hmong cuisine comprises the culinary culture of Hmong people, an Asian diaspora originally from China who are present today in countries across the world. Because Hmong people come from all over the world, their cuisine is a fusion of many flavors and histories in East and Southeast Asia, as well as modern diasporas in the Western world such as the United States. Most dishes are not unique to Hmong culture, but are rather served in a Hmong style developed during centuries of migration across cultures.

Staple elements include fresh herbs, vegetables such as leafy greens and hot peppers, steamed rice, and small amounts of meat, often chicken meat. Herbs are of major importance as both a food, a flavoring agent, and traditional medicine. Common southeast Asian sauces such as oyster and fish sauce feature prominently, although a fresh sauce called "pepper dip" which is unique to Hmong cuisine is so popular that the first ever Hmong cookbook included 11 variations.

Cooking is traditionally done by steaming or boiling and many dishes are prepared as simple stews or soups. In the modern Hmong diaspora, other forms of cooking such as stir frying have become common. Historically the animal fats and oils required for frying were scarce.

There is an emphasis on fresh ingredients, as many Hmong are farmers and may pick ingredients from a garden just before cooking. Butchering for meat is also done close to the time of cooking. Frugality is a common theme, as many Hmong are from low-income backgrounds, especially Hmong Americans who immigrated from underfunded refugee camps. Prior to the 21st century, Hmong lived mostly in self-sustaining agricultural villages where they raised livestock and grew crops.

Co-founder and executive director of the Hmong American Farmers Association Pakou Hang calls Hmong cuisine "the ultimate fusion food". Hmong cuisine is influenced by frequent ancient and modern migration, including through Thailand, Laos, Cambodia, Vietnam, China, Japan, South Korea, and even the United States, Canada, Mexico, and Argentina. Some sources claim Hmong food is closest to Laotian cuisine, but the diversity of Hmong backgrounds complicates the idea of a single origin. For example, some Hmong identify with their country of settlement even among other Hmong, such as Thai Hmong, Lao Hmong, and Hmong American, which greatly influences their cuisine.

Hmong American celebrity chef Yia Vang calls Hmong cuisine a "philosophy" and a way to understand Hmong culture.

I would tell people that Hmong food is not just a type of food. It’s not about the product. It’s a philosophy. If you want to know Hmong food, you have know our people. Our story is intricately woven into the food that we eat. It’s our culture DNA that's made out of food that we eat. If you want to know our people you have to know our food. By knowing our food, you will know our story. You'll know where we been and it will show the trajectory to where we’re going.

— Chef Yia Vang at Industry Rules Magazine,