Food Menu

Aahaan PhiSeht
Specialties of the house 

Kai Yaang Tua    
Whole roasted Bo Bo chicken stuffed with garlic, lemongrass, pepper and fresh coriander. Served with spicy sweet & sour and tamarind dipping sauces. Needs Sticky Rice! 

Papaya Pok Pok

Papaya Pok Pok

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

Ike’s Vietnamese Fish Sauce Wings

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

Yam Samun Phrai

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

Sunny’s Yam Wun Sen Chao Wang

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  game hen 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

Neua Naam Tok

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!)

Kaeng Som Kung                                                                                               Brothy, sour and spicy orange curry of whole prawns, tamarind, daikon, napa, long bean, scallions and chayote, served with cha om omelette. 

Hoi Thawt  
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.

Yunnan-Style Stir-Fried Corn (Available Vegetarian)   Sweet corn kernels stir-fried with smoked ham, fresh green chiles, king oyster mushrooms, green onions, ginger and soy.

aAhaan yaang
Grilled specialties 

Sai Ua Samun Phrai

Sai Ua Samun Phrai

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

Muu Paa Kham Waan

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

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.

Khanom Jiin Sao Naam                                                                                      Thin rice vermicelli with pineapple, ginger, white turmeric, green mango, dry shrimp, Thai chilies and garlic, topped with a sweet/sour dressing and turmeric coconut cream with house made fish balls. A refined hot season favorite from Central Thailand.

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.

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. 

Kung Op Wun Sen

Kung Op Wun Sen

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.

Sides

jasmine rice  
sticky rice  
shrimp chips  
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!