Kai YaangCharcoal rotisserie roasted label rouge hen stuffed with lemon grass, garlic, pepper and cilantro. Served with spicy sweet and sour and tamarind dipping sauces. Needs sticky rice!Options:
, Whole (20.00)
Papaya Pok Pok
8.50Spicy Green Papaya Saladwith 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). our namesake needs sticky rice!!Options:
Salted black crab (with plaa raak and dry chilies, hot) (+3.00)
, Isaan style (with plaa raak and dry chilies, hot) (+3.00)
12.50Ike's Vietnamese Pish Sauce Wings(Available spicy), fresh amish natural chicken wings marinated m fish sauce and palm 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 hone in vietnam.
Aahaan Kap Khao
12.00Yam Samun Phrai(Available vegetarian / vegan), Northern Thai herbal salad with carrot, parsnip, white turmeric, betel leaf, basil, lime leaf, lemon grass, sawtooth, fried shallot, s, cashews, peanuts, sesame seeds, dry shrimp, ground pork and Thai chilies in a mild coconut milk dressing.
10.00Yam Khai DaoCrispy fried farm egg salad with lettuce. Chinese celery carrots. onions, garlic. Thai chilies and cilantro with a lime fish sauce, palm sugar dressing, aroy maak (delicious)
10.00Yam Makheua YaoSmoky charcoal grilled long eggplant salad with spicy dressing of Thai chilies, lime, fish sauce and palm sugar topped with boiled egg shallots and crispy garlic. Perennial pok pok favorite
12.00Tam Kai YaangSpicy roasted game hen salad with long beans, tomatoes, peanuts, Chinese celery, cilantro, Thai chilies, dry shrimp garlic, lime, palm sugar fish sauce. made in the pok pok the Thaiglish name for the isaan mortar and pestle
14.00Da Chom's Laap MeuangNorthern Thai spicy hand-minced pork salad with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. served with phak sot. learned from da chom a friends father from the village saluang nai near chiang mai. Thailand. at age 84. he still makes leap for his family
16.00Laap Pet IsaanSpicy northeastern Thai chopped duck salad with duck liver, lemon grass, crispy fried garlic, toasted rice powder, chile powder, lime juice and house made isaan fish sauce, topped with herbs and cracklings. served with phak sot, delicious variation of laap lsaan.
14.00Neua Naam TokSpicy isaan flank steak salad with fish sauce, lime and chili powder dressing, shallots, lemon grass, mint, cilantro and toasted rice powder. You'll want to get some sticky rice. It's hot. Try it with beer lao!
12.00Het Pea Naam Tok(Vegetarian/ vegan). Spicy forest mushroom salad with soy sauce, lime and chili powder dressing, shallots. Lemon grass, mint, cilantro and toasted rice powder vegetarian version of the steak salad described above.
14.00Hoi ThawtCrispy broken crepe with steamed fresh pet mussels, eggs, garlic chives and bean sprouts. served with shark sri racha sauce. Thai street vendors specialty popular in night markets.
15.00Kung Op Wun SenCarolina white prawns baked in a clay pot over charcoal with pork belly, lao jiin, soy, ginger, cilantro root. black pepper, chinese celery and bean thread noodles. the chinese influence on Thai food in full evidence
15.00Yam Kal Heun MeuangSpicy northern Thai guinea hen soup with aromatics, herbs, shallots, long pepper and laap spice, deep, country style herbaceous northern Thai dish, goes great with grilled meat and laap.
14.00Kaeng Hung LehNorthern 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
9.00Phak Buung Fai Daeng(Available vegetarian), red fire water spinach. on choy flame stir fried with garlic. Thai chilies, preserved yellow beans and fish sauce. in Thailand this dish is often thrown flaming from the wok by the cook and caught on a plate by a waiter at riverside restaurants.
14.00Sai Ua Samun PhraiChiang mai sausage with herbs aromatics and burmese curry powder. Charcoal grilled and 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
16.00Muu Kham WaanNiman ranch pork neck 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.
16.00Sii Khrong Muu YaangNiman ranch baby back ribs marinated in whisky, soy, honey, ginger and Thai spices. slow roasted and served with 2 spicy dipping sauces. another beer please. and more sticky rice
Aahaan Jaan Diaw
14.00Khanom Jiin Sao NaamSouthern Thai thin rice vermicelli topped with minced fresh pineapple, ginger, green mango, dry shrimp. Thai chilies, garlic topped with a sweet/ sour dressign and coconut cream. a hot season favorite, recipe courtesy of megachef david thompson
14.00Cha Ca La VongVietnamese 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.
14.00Khao Soi(Avilable vegetarian and vegan), Northern Thai mild curry noodle soup made with our secret curry paste recipe. amish natural chicken on the bone and house-pressed fresh coconut milk. served with house pickled mustared 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.
5.001/ 4 House Roasted Red PeanutsWith chillies and lime leaf
10.00Tamarind Whiskey SourTamarind, fresh limo juice. Palm sugar and bourbon on the rocks.
9.00Salted Plum Vodka CollinsSalted plum, vodka, fresh lemon juice and soda on the rocks.
9.00Pok Pok Gin and TonicHouse infused kaffir lime gin served tall with tonic.
10.00Pok Pok Bloody MaryPrepared with Thai chillies and aromatics pounded in the mortar and pestle.
11.00The DeviationBlue coat gin. Maraschino liqueur. Fresh squeezed lemon juice and a splash of amarena cherry juice. Served up.
9.00Apple Gin RickeySom apple drinking vinegar. Gin, lemon and soda
11.00Mango AlexanderMango, vodka, coconut cream and lime. Shaken arid served up.
10.00Rhubarb BlushAperol gin, fresh lime and rhubarb bitters. On the rocks.
10.00HunnyFresh squeezed grapefruit juice with limo. Som honey drinking vinegar and tequila
10.00Khing &1Mekhong, lime and house made ginger syrup on the rocks.
10.00Lord BergamotSmith teas bergamot tea infused vodka. Som honey drinking vinegar, orange liqueur and soda on the rocks
9.00Umeshu CoolerJapanese Ume Plum wine and soda served tall on ice.
9.00SouthsideGin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda
10.00Stone FenceApplejack Som apple drinking vinegar, draft oder and bitters
9.00Yuzu-Honey Whiskey Hot ToddyKorean yuzu honey ‘tea’ with bourbon.
10.00Kafae Boraan. Grown Up StyleThai milk coffee spiked with brandy, iced.
5.00Singha Light Thailand
5.00Beer Chang Thailand
5.00Beer Lao Laos
5.00Beer Lao Dark Laos
6.00Bitburger Pilsner Germany
8.00Bitburger Drive(Non-alcoholic) Germany
Glass PoursRed, white, sparkling, see serverOptions:
7.00Doc's Hard Cider NY
12.00Dupont Cidre Bouche Brut375 ml France
8.00iQhilika F.Ig Mead3oz South Africa
3.00Cha ManaoThai iced tea with fresh lime juice
3.00Cha YenThai iced tea with evaporated milk
3.00Naam ManaoFresh squeezed limeade, Thai style
4.00Pok Pok Som Drinking VinegarsTamarind, pomegranate, honey, raspberry, pineapple or apple mild, sweet and tart drinking vinegar, mixed with soda water see chalkboard for seasonal pok pok som flavors. Selected flavors available for sale by bottle also. See server
4.00Kafae Boraan YenOld school Thai-style sock filtered Stumptown coffee with condensed milk. evaporated milk and sugar.
3.50Stumptown Coffee French PressBest coffee in town. Roasted right up the street..
3.50Steve Smith TensBest quality from portland, or tea expert steve smith: jasmine pearls. Lord bergamot, spearmint. Meadow herbal blend.