Specialties of the house
Kai Yaang Tuua
Whole roasted BoBo chicken stuffed with garlic, lemongrass, pepper and fresh coriander. Served with spicy sweet & sour and tamarind dipping sauces. Needs Sticky Rice!
Papaya Pok Pok (Available Vegetarian)
Central Thai-style spicy green papaya salad with tomatoes, long beans, Thai chile, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts, made to order in the pok pok (mortar and pestle).
Som Tam Isaan
Northeastern-style spicy hand cut green papaya salad with tomatoes, long beans, dry chili, lime juice, tamarind, fermented fish sauce, garlic, dried shrimp, luuk makhok and salted black crab made to order in the pok pok (mortar and pestle).This version is very hot, fishy, salty, sour, not sweet. Order at own risk!
Ike’s Vietnamese Fish Sauce Wings (Available spicy)
Natural Draper Valley chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Based on Pok Pok PDX cook Ike’s recipe from his home in Vietnam.
Aahaan Kap Khao
Food eaten with rice as part of a shared meal
Yam Samun Phrai (Available Vegetarian)
Chiang Mai version of an herbal salad with white turmeric, carrot, parsnip, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork and Thai chiles in a mild coconut milk dressing.
Yam Khai Dao add ground pork and prawns
Crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro, with a lime, fish sauce, palm sugar dressing. Aroy maak (delicious)!
Yam Makheua Yao
Smoky grilled long eggplant salad with spicy dressing of Thai chiles, lime, fish sauce and palm sugar, topped with boiled egg, dry shrimp, pork, prawns, shallots and crispy garlic. Perennial Pok Pok favorite.
Sunny’s Yam Wun Sen Chao Wang
Spicy and sour glass noodle salad with mussels, naem (a house-made sour pork sausage), ground pork, dry shrimp, Chinese celery, pickled garlic, Thai chiles, shallots and carrot. Lime, fish sauce, garlic oil dressing. Recipe courtesy Khun Sunny Chailert of Chiang Mai, Thailand.
Tam Kai Yaang
Spicy roasted chicken salad with long beans, tomatoes, peanuts, Chinese celery, cilantro, Thai chiles, dry shrimp garlic, lime, palm sugar, fish sauce. Made in the pok pok, the Thaiglish name for the Isaan mortar and pestle.
Da Chom’s Laap Meuang
Chiang Mai-style spicy hand-minced pork “salad” with
aromatics, complex spice mixture, herbs, offal, cracklings and
crispy fried garlic. Served with phak sot. Da Chom is the 92 year
old father of our friend Lakhana from Mae Rim, Chiang Mai who first taught Andy how to make laap 20 years ago. This dish is in his honor, though not his exact recipe. Spice mix hand made by Pa Leuan, from Ban Mai, Mae Rim who has supplied us for 10 years!
Laap Pet Isaan
Spicy Northeastern Thai minced duck salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice and fish sauce. Served with phak sot.
Neua Naam Tok
Spicy Isaan flank steak “salad” with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. You’ll want to get some sticky rice, it’s hot. Try it with Beer Lao!
Het Paa Naam Tok (Vegetarian)
Spicy forest mushroom salad with lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. Vegetarian version of the steak salad described above.
About dining at Pok Pok
Most of the food here is meant to be eaten family-style with everyone sharing all the dishes on the table. Most of these dishes are best when accompanied by rice: Northern and Northeastern Thai dishes with sticky rice, Central and Southern Thai with jasmine rice. In Thailand, only a spoon and fork are used: the spoon to eat with and the fork to push food onto the spoon. We encourage you to try this method as it is the easiest way to eat many of these dishes. Some things are traditionally eaten with the hands such as grilled meat and sticky rice. Please ask your server for guidance if you wish. Chopsticks are normally used only when eating noodles, Vietnamese or Chinese food (they will be supplied if appropriate with a certain dish), however chopsticks are available upon request. Laew tae khun, khrap! (Up to you!)
Pet Pha Lo
Thai style stewed duck leg in five spice soy broth, with pickled mustard greens, stewed boiled duck egg, crispy garlic and chile vinegar sauce. Central Thai/Chinese specialty, best with jasmine rice.
Kaeng Dawk Kalam
Northern Thai cool season soup/curry of cauliflower with chicken, simple red curry paste, turmeric and coriander seeds.
Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts, served with Thai Sri Racha sauce. Thai street vendor’s specialty, popular in night markets.
Kaeng Hang Leh
Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic. Rich and exotically spiced, a Chiang Mai classic with Burmese origins.
Phak Khanaeng (Available Vegetarian) w/ pork belly
Stir fried Brussels Sprouts with oyster, fish and soy sauces,
garlic and fresh Thai chiles. A seasonal Pok Pok favorite!
Sai Ua Samun Phrai
Chiang Mai sausage with herbs, aromatics and Burmese curry powder. Grilled and served with Naam Phrik Num (spicy green chili dip), Khaep Muu (Thai pork rinds) and steamed crudite. Rustic and spicy, should be eaten with sticky rice.
Muu Paa Kham Waan
Boar collar meat rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with chilled mustard greens and a spicy chili/lime/garlic sauce. Northern Thai drinking food.
Aahaan Jaan Diaw
One plate meals
Khanom Jiin Naam Ngiaw Rice vermicelli with a Northern Thai brothy "curry" of pork ribs, minced beef, tomatoes, bean sprouts, dried dawk ngiaw, black pudding and house-pickled mustard greens. Served with Khao Kan Jin, a Tai Yai style dirty rice wrapped in a banana leaf, topped with fried garlic oil and dried chilies.
Cha Ca “La Vong”
Vietnamese Catfish marinated in turmeric and sour sticky rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem. Our stab at the famous dish from La Vong Restaurant in Hanoi, Vietnam.
Spaghetti Phat Hoi Laai
Stir-fried manila clams steamed in pork stock with chiles, galangal, garlic, krachai and Thai basil, served over thick rice vermicelli. Spicy, aromatic, umami.
Khao Soi Kai/Jay (Chicken/Vegetarian)
Northern Thai mild curry noodle soup made with our secret curry paste recipe and coconut milk. Served with house pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Typically served as a one dish meal. Chiang Mai specialty with Chinese Muslim and/or Burmese origins, depending on who you talk to.
Khao Soi Neua
Mild Muslim style beef curry noodle soup made with complex
dry spice mixture and topped with coconut milk. Served with
house pickled mustard greens, shallots, crispy yellow noodles
and roasted chili paste. Muslim version of the iconic Chiang Mai
specialty. Less sweet, more mild and savory than the house version! Inspired by the version served at Khao Soi Prince and Khao Soi Islam, both decades old Chiang Mai institutions.
Khao Man Som Tam
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded pork, fried shallots and cilantro.
Kung Op Wun Sen
Fresh head-on prawns baked in a clay pot with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, Chinese celery and bean thread noodles. Served with naam jiim seafood. The Chinese influence on Thai food in full evidence.
1/4# house roasted red peanuts with chiles and lime leaf
Fine Print: We use peanuts, shrimp, meat, cage-free eggs, sugar, salt, wheat & dairy products in our preparations. We buy local and natural when possible and practical. We do not use MSG. If you have allergies or fears, ask for an allergy menu. Vegetarian options are noted on the menu. Please, no substitutions. A charge of $2/person will be charged for desserts supplied by customer. A charge of $1 per take-out order will be added for packaging. We will add a $20 “corkage fee” for each bottle of wine supplied by customer. We will accommodate 3 credit cards per table, then charge $1 per additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding!