Open: Mon-Fri 5PM-10PM and Sat- Sun 11:30AM-10PM
Comments and suggestions in italics
AAHAAN RIAK NAM YOI Appetizers
Betel leaf wraps filled with diced ginger, lime, Thai chiles, peanuts, toasted coconut, shrimp floss, shallots and served with a sweet palm sugar-tamarind sauce.
Rich dip of coconut cream, sour cured pork sausage, prawns, tamarind, palm sugar, fresh shallots, galangal, coriander leaves, mandarin zest. Served with khao taen, betel leaf tempura, white turmeric and green mango.
Sai Ua Samun Phrai
Chiang Mai sausage with herbs, Burmese curry powder and aromatics, served with Naam Phrik Num (spicy green chile dip), Khaep Muu (Thai pork rinds) and steamed crudites. Rustic and spicy, should be eaten with sticky rice. Packaged Olympia Provisions/Pok Pok Sai Ua available to take home!
AAHAAN PHISEHT Specialties of the house
Ike’s Vietnamese Fish Sauce Wings (Available Spicy)
Half dozen fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Vietnamese fish sauce and garlic and served with Cu Cai (pickled vegetables). Our signature dish. Based on our daytime cook Ike’s recipe from his home in Vietnam.
Whole roasted Mary’s fresh pasture raised, air-cooled chicken, stuffed with lemongrass, garlic, pepper and cilantro served with spicy/sweet/sour and tamarind dipping sauces.
Papaya Pok Pok (Available Vegetarian)
Central Thai-style spicy hand cut green papaya salad with tomatoes, long beans, Thai chili, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts, made to order in the pok pok (mortar and pestle). Needs chiles to balance flavors. We can make it without chiles, but it won’t be as good!
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!
AAHAAN KAP KHAO Food eaten with rice as part of a shared meal
Yam Samun Phrai (Available Vegetarian)
Thai herbal salad with white turmeric, carrot, parsnip, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp floss, ground pork, fresh prawns and Thai chilies in a mild coconut milk dressing.
Yam Makheua Yao
Smoky charcoal grilled long eggplant salad with spicy dressing of Thai chilies, lime, fish sauce and palm sugar, topped with boiled egg, dry shrimp, pork, prawns, shallots and crispy garlic. Classic Central Thai salad.
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 Plaa Duuk Yaang Isaan
Spicy Northeastern Thai chopped-to-order, smoked catfish 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. Made with whichever local wild mushrooms** are in season.
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.
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. We import Jeng Ong brand Phong Masala, a one man, second generation maker from Mae Hong Son for this dish.
Phat Khanaeng (Available Vegetarian or w/ pork belly)
Stir fried Brussels sprouts with oyster, fish and soy sauces, garlic and fresh Thai chilies. A seasonal Pok Pok favorite!
AAHAAN JAAN DIAW One plate meals
Khanom Jiin Naam Yaa Kai
Coconut curry with minced chicken and krachai, made with coconut milk. Served over thin rice vermicelli with pickled mustard greens, bean sprouts, bai menglak (lemon basil), cabbage, long beans and boiled egg. Essential Central Thai dish; very aromatic and herbaceous.
Khao Soi Kai/Jay (Chicken or Vegetarian)
Northern Thai mild curry noodle soup made with our secret curry paste recipe and house-pressed fresh 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 cream. Served with house pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Muslim version of the iconic Chiang Mai speciality. 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.
Cha Ca “La Vong”
Catfish marinated in turmeric and sour 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.
Crispy broken crepe with fresh mussels, eggs, garlic chives and bean sprouts, served with Thai sriracha sauce. Thai street vendor’s specialty, popular in night markets. .
SIDES AND SNACKS
1/4 lb house roasted peanuts with chilies and lime leaf
KHAWNG WAAN Sweet Things
Sweet sticky rice with coconut/palm sugar custard flavored with durian.
Pok Pok Affogato
Condensed milk ice cream drowned in a shot of Vietnamese coffee, served with house made patangko (fried Thai-style savory crullers).
Homemade bourbon ice cream and cola float with a brace of Amarena cherries on top.
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, skewers 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!)
POK POK COCKTAILS
Tamarind Whiskey Sour
Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.
Mango, vodka, coconut cream and lime, shaken and served up.
Salted Plum Vodka Collins
Salted plum, vodka, fresh lemon juice and soda on the rocks.
Fresh-squeezed grapefruit juice with lime, Som honey drinking vinegar and tequila served up.
Pok Pok Gin and Tonic
House infused makhrut lime gin served tall with tonic.
Gin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda.
Cockspur Rum, salted yuzu, lime, palm sugar simple syrup, up.
Aperol, gin, fresh lime and rhubarb bitters, on the rocks.
Khing & I
Mekhong, lime and house made ginger syrup on the rocks.
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks.
Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of amarena cherry juice, served up.
Tequila, Som celery drinking vinegar, fresh lime and Thai chili, served up
Japanese Ume Plum wine and soda served tall on ice.
Yuzu-Honey Whiskey Hot Toddy
Korean yuzu-honey “tea” with bourbon.
Pok Pok Bloody Mary
Prepared with Thai chilies and aromatics pounded in the mortar and pestle.
Vietnamese Coffee, Grown Up Style
Vietnamese coffee spiked with brandy.
Lao Saparot (shot)
Thai style, pineapple infused rice whiskey
DRAFT BEER Pints
Rotating Taps-See Server
*Draft Cider 12oz
Beer Chang Thailand
Beer Lao Laos
Beer Lao Dark Laos
Beer Leo Thailand
Ecliptic Starburst IPA Oregon
Amstel Light Netherlands
Bitburger Drive (non alcoholic) Germany
Glass Pours: Red, White, Sparkling
Thai iced tea with fresh lime juice
Thai iced tea with evaporated milk
Fresh squeezed limeade, Thai style.
Fizzy, sour and sweet Naam Krachiap
Thai style iced hibiscus drink
Pok Pok Som tamarind, pomegranate, honey, pineapple, ginger, Thai basil, turmeric, celery or apple. Mild, sweet & tart drinking vinegar, mixed with soda water. See chalkboard for seasonal Pok Pok Som flavors. Selected flavors available for sale by the bottle. See server.
Filtered Stumptown espresso with condensed milk or black. Drip-brewed to order, please allow a few minutes for the process.
Kafae Boraan Yen
Sock brewed “Ancient” Thai iced coffee with condensed milk and sugar. Made with Stumptown coffee.
Stumptown Single Cup Pour Over
Best coffee in town, brewed to order.
Steve Smith Teas
Best quality from local tea expert Steve Smith: Jasmine Pearls, Lord Bergamot, Spearmint, Meadow Herbal Blend.
Cock and Bull Ginger Beer On draft
Soda Pop per 16oz glass
RC Cola, Diet RC, 7-Up
Lurisia Spring Water, sparkling