Chef Yia Vang, a 2023 James Beard Award finalist, reflects on how Hmong holiday meals are made with love, labor, and a strong sense of community. Growing up in a large Hmong family, Vang was immersed in the hands-on preparation of holiday meals. As a child, he worked alongside his family to create labor-intensive Hmong dishes, from chopping vegetables and wrapping egg rolls to helping his father break down a hog, a skill he mastered early on.
Vang’s culinary journey has led him to become the chef and owner of Union Hmong Kitchen and the recently opened Vinai, two Minneapolis restaurants that celebrate Hmong culture and cuisine. Known for blending rustic flavors with refined techniques, Vang’s dishes include items like lemongrass-scented Hmong sausage, rich beef stew with fermented shrimp sauce, and crab fried rice. His restaurants highlight the vibrant culinary traditions passed down through generations in the Hmong community, a group of Southeast Asian immigrants who arrived in the U.S. as refugees after the Vietnam War.
The Twin Cities, where Vang has lived for over 14 years, is home to the largest Hmong population in the United States. Vang’s upbringing in a refugee camp in Thailand, where his family endured hardship yet persevered through the tradition of communal meals, left a lasting imprint on his career. He named his restaurant Vinai after the camp, a tribute to the resilience and connection to his roots.
For Vang, holiday meals are about much more than the dishes themselves—they represent a cultural celebration that has shaped his culinary identity. Whether making sausage with his family or preparing meals with 50 people in attendance, these gatherings embody the heart of Hmong culture. Vang’s experiences, both in his family and in his restaurants, continue to honor the communal spirit and rich flavors that define his heritage.