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MpLS.ST.PAUL Magazine / Best Restaurants

2019 / His nomadic days are hardly over, but recently he’s been seducing taproom guzzlers with utterly snackable cartons of kimchi fried rice, banh mi hot dogs, and Hmong tater tot hotdish.

MUNCHIES / Inside the Meat Market that Sells Animals for Sacrifice

2018 / Vang and his family have been coming to this market to procure animals for food, as well as for important roles in shamanistic religious ceremonies, for as long as he can remember.

CNn / UNITED SHADES OF AMERICA

2019 / Comic and political provocateur W. Kamau Bell hosts this CNN original documentary series in which he travels to the far corners of America to explore race-based subcultures.

New York Times / The Ecosystem in Immigrants’ Guts Is Shaped by the Place They Call Home

2018 / By studying the relationship among ethnicity, migration history and the digestive system’s microbiome, researchers hope to gain insights on health disparities in diverse communities.

CHANNEL NEWS ASIA / REFUGEE CHEF

2019 / Yia Vang is a Hmong refugee chef who believes that food embodies their cultural DNA, so he cooks to tell their story from his new home in Minneapolis, USA.

MINNESOTA MONTHLY MAGAZINE / BEST OF MN

2018 / The harbinger of a new era in Hmong cuisine, chef Yia Vang combines heritage cooking and modern, fine-dining technique.

STAR TRIBUNE / An Introduction to Hmong Food

2017 / A traditional Hmong meal would generally include four elements: a foundation of rice, a protein, some kind of stock or broth to pour over the rice (often with vegetables) and peppers.

KARE 11 / Union Kitchen gets temporary home for its Hmong cuisine

2016 / For several years the Twin Cities company has hosted pop-up dinners at restaurants across the metro area. Union Kitchen is now bringing its Hmong cuisine to a new location. 

CITY PAGES / YIA VANG: The HMONG EMISSARY

2018 / An ethnic minority in China, the Hmong were forced to live as nomads in the remote mountains of China, Laos, Vietnam, and Thailand. “Nobody wanted us,” Vang says.

THE GROWLER / THE VERY VISIBLE YIA VANG

2018 / He stands out. Physically, for one, built like an All-Conference football player who decided on culinary school over college ball. In temperament, for another, beaming a smile that radiates through a crowd that’s clamoring for Lao sausage and sticky rice.

MPR / An Introduction to Hmong Food

2018 / "Our history is intrinsically woven into the food we eat," he says. "Every dish has a narrative, and if you follow that narrative closely enough, you understand the people."

PRI RADIO / How Chef Yia Vang is putting his own twist on Hmong cuisine

2017 / Chef Yia Vang's parents kept him close to Hmong traditions. He says that while other kids played Little League, Vang’s dad taught him how to butcher a pig + grill meat over an open flame.