Union Hmong Kitchen - Lake Street
Caterer · Carag ·
Hmong eatery with noodle bowls, pork belly, brunch specials
Hmong eatery with noodle bowls, pork belly, brunch specials
"This is where to eat a quick bite of excellent Hmong cuisine like salted pork belly and Kua Txob pepper sauce at a counter inside the Graze Provisions & Libations food hall. The build-your-own meals include a choice of protein and a side—get the well-spiced sausage and the chilled khao sen rice noodles—plus purple sticky rice and pickled vegetables. Smaller groups should split the whole fish grilled in banana leaves, but know there’s also The Mini Feast option where you can try the entire menu. If the weather’s nice, head upstairs to nab a spot on the rooftop patio." - stacy brooks
"On October 29, Union Hmong Kitchen will host a "Queen of Greens" event presented by BIPOC Foodways Alliance and Project Sweetie Pie, featuring four collard green dishes from women cooks Jeniffer Kuria, Ekta Prakash, Sina War, and Lutunji Abram; tickets are available online." - Justine Jones
"At Section 127, Chef Yia Vang’s dish of the year is a banh mi brat: a savory Hmong sausage topped with bright jalapenos, pickled carrots, cilantro, and a swipe of creamy aioli, a handheld that’s filling without feeling too heavy." - Justine Jones
"I noted that Yia Vang of Union Hmong Kitchen was a past semifinalist." - Justine Jones
"I tried Chef Yia Vang’s galabao, massive buns the size of grapefruits stuffed with ground pork, spices, and a halved hard-boiled egg; the recipe comes from Vang’s mom, who rolls the pork with garlic and ginger and expertly wraps the meat and egg in a pillowy bun made with tapioca, rice, and wheat flour. What really elevates the dish is the ever-so-sweet dough that tempers every spicy, savory bite, and Vang’s herby, punchy hot sauces—smear the bao with crunchy chili oil or hot pepper sauce for the best experience." - Justine Jones
