The center of arts and culture and home to beautiful lakes, Minneapolis-Saint Paul is also home to an unexpected gem: Hmong cuisine. The rise of Hmong food in the Land of 10,000 Lakes goes beyond flavors: it’s a story of resilience and community.
Hmong dishes are often characterized by fresh herbs and bold flavors. Staple ingredients like sticky rice, lemongrass, cilantro, and chili peppers are at the heart of Hmong cooking. Sticky rice, Hmong sausage, egg rolls, and traditional boiled pork with mustard greens soup are some of the most famous Hmong dishes that one should not miss when in the “Twin Cities” of Minneapolis-Saint Paul.
The rise of Hmong food is not a new phenomenon, as Minnesota is home to the largest Hmong population in the United States. Over the past decade, Hmong cuisine has emerged from humble family kitchens and food trucks to brick-and-mortar restaurants. Hmong cuisine is now easily accessible, especially in the Twin Cities area, reflecting the journey of the Hmong community in the United States.
How did the Hmong get to Minnesota?
Originating in China, the Hmong migrated south over centuries, eventually settling in the mountainous regions of Southeast Asian countries, including Laos, Thailand, Vietnam, and Myanmar. The Hmong first arrived in the United States as refugees in 1975, fleeing the communist takeover in Laos after the Hmong allied with the US during Laos’ Secret War from 1961 to 1975. When the United States withdrew from Laos, many fled to refugee camps in Thailand and resettled in different parts of the world, such as the United States, Canada, France, and Australia.
In the United States, the Hmong refugees resettled across the country. However, critical elements like job opportunities, public housing, welfare benefits, and family ties drew many Hmong refugees to Minnesota, that is home to a robust infrastructure that can support social programs according to a 1984 resettlement study. Besides that, there were several sponsorship programs initiated by the community, various churches and nonprofit groups in Minnesota such as Catholic Charities and Lutheran Social Service which brought Hmong refugees from different parts of the country to the state. According to Pew Research Center, as of 2019, there are approximately 81,000 Hmong living in Minnesota, followed by 35,000 in Fresno and 27,000 in Sacramento in California, and 11,000 in Milwaukee, Wisconsin.
What fueled Hmong cuisine expansion in the Twin Cities?
Today, eateries like Hmong Union Kitchen and Vinai, both operated by award-winning Hmong chef Yia Vang, have garnered a spot in the heart of Minnesotans who appreciate the rich and flavorful Hmong cuisine. Vang is not the only front runner behind the rise of the cuisine. He is joined by other award-winning Hmong chefs, Diane Moua and Marc Heu, who are also experts in French-style pastries. These chefs have elevated traditional Hmong cuisine, usually cooked in the kitchen of Hmong households, to the level of fine dining restaurants.
Hmong Village, on the other hand, gives off a more authentic and casual atmosphere as it gathers around 250 vendors selling everything Hmong-related, from fresh vegetables and toys to regular Hmong food in an indoor market. The food court with 17 food stalls offers wide selection of Southeast Asian flavors, especially Hmong food. This is the go-to place to experience Hmong cuisine and culture in the United States.
Another success story is from Yoyo Yummies, a family-owned business serving a fusion of Hmong, Thai, and Korean food. It started off with a food trailer in 2022 and recently opened a physical restaurant in Pine Island, Minnesota. This fusion of cuisines is part of the initiative to keep Hmong cuisine dynamic and relevant while reflecting the diverse background, especially those who have stayed in refugee camps in Thailand.
The rise of Hmong cuisine in Minnesota is about more than just food—it’s a testament to the creativity of the Hmong community. For many Hmong Americans, sharing their food is a way to preserve their heritage and pass it on to future generations. It’s also a way to build connections with others and foster a sense of belonging in a state that has become their home.
Ashiqin Ariffin is a Spring 2025 Young Professional at the East-West Center in Washington. Ashiqin is currently a second-year Master of Journalism student at the University of British Columbia, Vancouver.