The food at Yia Vang's Minneapolis pop-up restaurant Union Hmong Kitchen packs a mouth-watering punch.
Nothing makes a person appreciate summer like living in one of the coldest states in America. While Minnesotans embrace sub-zero temps, there is a palpable sense of jubilation when the ice begins to thaw. Shorts come out, windows roll down, and locals head toYia VangUnion Hmong Kitchen chef Yia VangVang, who was born in a Thai refugee camp but moved with his family to St. Paul when he was 5, cooks over ember year-round. But summer holds a special place in his heart.
Though Vang is the one at the grill these days—and prepping for the launch of his first brick-and-mortar restaurant, —there’s still no smell he loves more than that of hot summer char. “That smell is a badge of honor,” he says, “because it’s a reflection of my father.”Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang
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