What is great Hmong food? From Minneapolis to New York, here's the answer to a viral question
TOI World Desk | TIMESOFINDIA.COM | Jul 03, 2025, 00:18 IST
( Image credit : TIL Creatives, TOIGLOBAL )
Hmong cuisine, with roots in China and Southeast Asia, is gaining recognition in the United States, particularly in Minneapolis. Chef Yia Vang's Union Hmong Kitchen is at the forefront, blending traditional flavors with modern techniques. As the Hmong community thrives in Minnesota, their food becomes a symbol of resilience and cultural visibility, extending its influence nationwide.
The Hmong people, an indigenous ethnic group originally from China, have a long history of migration and resilience. Forced to flee their homeland in the late 18th and early 19th centuries, many settled in the mountainous regions of Laos, Thailand, and Vietnam before eventually finding refuge in the United States. Today, their culinary legacy is emerging as one of the most compelling and underrepresented stories in American food culture.
In Minneapolis, Hmong cuisine is undergoing a quiet revolution. At the forefront is Union Hmong Kitchen, founded by chef Yia Vang. What began as a pop-up in the late 2010s has transformed into a celebrated culinary destination. Known for its fusion of traditional flavors and contemporary techniques, the kitchen serves inventive dishes like banh mi-style bratwursts, galabaos (a Hmong take on steamed buns), and vibrant purple sticky rice. These dishes have captured local imaginations and now draw long lines at venues such as professional sports stadiums and the Minnesota State Fair.
Chef Vang’s rise to national prominence, fueled by appearances on television and his thoughtful exploration of Hmong-American identity, has turned him into a cultural ambassador of sorts. His charisma and deep connection to his roots have helped elevate a cuisine that, until recently, was largely confined to family kitchens and community gatherings.
Hmong food shares similarities with the cuisines of neighboring Southeast Asian countries, reflecting the migratory path of its people. Dishes often incorporate the aromatic herbs and bold flavors found in Thai, Lao, and Vietnamese cooking. However, Hmong cuisine retains a distinct identity, shaped by a mountain agrarian lifestyle and centuries of adaptation.
Minnesota is now home to the largest population of Hmong Americans in the United States, with around 100,000 residents—up from just 2,000 in 1979. Many of those who arrived during the 1970s and ’80s faced significant challenges, including systemic racism and cultural isolation. Despite these obstacles, the Hmong community has built a strong presence in the state, anchored by traditions and a deep commitment to cultural preservation.
According to Lee Pao Xiong, founding director of the Center for Hmong Studies at Concordia University in St. Paul, the growing visibility of Hmong cuisine reflects a broader story of resilience and assimilation. “The reception Hmong food is getting today is not just about the flavors—it’s about a community finally being seen,” Xiong said.
Now, as Hmong restaurants and chefs begin to make their mark beyond Minnesota, including in cities like New York, the question “What is great Hmong food?” is gaining a well-deserved spotlight. With its blend of heritage, history, and heart, Hmong cuisine offers a rich and flavorful answer.
In Minneapolis, Hmong cuisine is undergoing a quiet revolution. At the forefront is Union Hmong Kitchen, founded by chef Yia Vang. What began as a pop-up in the late 2010s has transformed into a celebrated culinary destination. Known for its fusion of traditional flavors and contemporary techniques, the kitchen serves inventive dishes like banh mi-style bratwursts, galabaos (a Hmong take on steamed buns), and vibrant purple sticky rice. These dishes have captured local imaginations and now draw long lines at venues such as professional sports stadiums and the Minnesota State Fair.
Chef Vang’s rise to national prominence, fueled by appearances on television and his thoughtful exploration of Hmong-American identity, has turned him into a cultural ambassador of sorts. His charisma and deep connection to his roots have helped elevate a cuisine that, until recently, was largely confined to family kitchens and community gatherings.
Hmong food shares similarities with the cuisines of neighboring Southeast Asian countries, reflecting the migratory path of its people. Dishes often incorporate the aromatic herbs and bold flavors found in Thai, Lao, and Vietnamese cooking. However, Hmong cuisine retains a distinct identity, shaped by a mountain agrarian lifestyle and centuries of adaptation.
Minnesota is now home to the largest population of Hmong Americans in the United States, with around 100,000 residents—up from just 2,000 in 1979. Many of those who arrived during the 1970s and ’80s faced significant challenges, including systemic racism and cultural isolation. Despite these obstacles, the Hmong community has built a strong presence in the state, anchored by traditions and a deep commitment to cultural preservation.
According to Lee Pao Xiong, founding director of the Center for Hmong Studies at Concordia University in St. Paul, the growing visibility of Hmong cuisine reflects a broader story of resilience and assimilation. “The reception Hmong food is getting today is not just about the flavors—it’s about a community finally being seen,” Xiong said.
Now, as Hmong restaurants and chefs begin to make their mark beyond Minnesota, including in cities like New York, the question “What is great Hmong food?” is gaining a well-deserved spotlight. With its blend of heritage, history, and heart, Hmong cuisine offers a rich and flavorful answer.