Union Kitchen

Chef Yia Vang and his mother, Paj Her Vaj are the partners behind┬áthe amazing red curry paste in this dish. Yia was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis he began to find his own voice in showcasing Hmong food.┬áTheir belief is that Hmong isn’t a kind of food but it’s a philosophy of food and that the melding of many cultures plays a role in the cultural DNA of the Hmong people.

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