Aahaan Kap Klaem Drinking Food
Ike’s Vietnamese Fish Sauce Wings (Available Spicy) 15.50
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 long time friend and Portland employee Ich (Ike) Truong’s recipe from his home in Vietnam.
Naem Sii Khrong Muu Thawt 13
Sour cured pork riblets deep-fried and served with a side of cabbage, peanuts, ginger and chiles.
Thua Thawt Samun Phrai 4.50
1/4 lb house deep fried red peanuts with dry chiles, lime leaf, garlic and sea salt.
Khao Kriap Kung (aka: shrimp chips!) 2.50
Khawng Yaang Grilled Things
Kai Yaang Half Bird 14 Whole Bird 24
Roasted Mary’s natural chicken stuffed with lemongrass, garlic, pepper and cilantro served with spicy/sweet/sour and tamarind dipping sauces.
Muu Paa Kham Waan 15
Boar collar meat rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with iced mustard greens.
Neua Naam Tok 15
Spicy Isaan flank steak “salad” with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder.
Het Paa Naam Tok (Vegetarian) 14.50
Spicy grilled forest mushroom salad with vegetarian fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder.
AAHAAN JAAN DIAW One plate meals
Khanom Jiin Naam Phrik 15
Thin rice vermicelli topped with a piquant sauce of house pressed coconut milk, ground prawns and toasted split mung beans, with spicy chile-garlic oil, cabbage, blanched long beans, shredded carrot and boiled egg.
Khao Soi Chiang Mai (Chicken or Vegetarian) 16
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. Chiang Mai specialty with Chinese Muslim and/or Burmese origins, depending on who you talk to.
Hoi Thawt 13
Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts, served with Thai Sri Racha sauce.
Khao Man Som Tam 13.50
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded pork, fried shallots and cilantro.
Pok Pok Special 19
Half a roasted chicken with a small green papaya salad (papaya pok pok), sticky rice and dipping sauces.
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!)
Aahaan Kap Khao
Food eaten with rice as part of a shared meal
Papaya Pok Pok (Available Vegetarian) 9
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). Available Isaan style: Add whole salted rice paddy crab, naam plaa raak and dry chiles. (Buyer beware: This version is very hot, fishy, salty, sour, not sweet! Order at own risk.) +3 dollars
Kaeng Hang Leh 16.50
Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder (phong masala) 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, Northern Thailand, just for this dish.
Yam Samun Phrai (Available Vegetarian) 12.50
Chiang Mai version of a Central Thai 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 10.50 add ground pork and prawns 14
Crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro, with a lime, fish sauce, palm sugar dressing.
Yam Makheua Yao 14
Smoky charcoal 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.
Tam Kai Yaang 12.50
Spicy roasted chicken salad with long beans, tomatoes, peanuts, cilantro, Chinese celery, Thai chiles, dry shrimp, garlic, lime, palm sugar and fish sauce.
Phat Khanaeng (Available Vegetarian) 12
Stir-fried brussles sprouts with Thai chilies, garlic, soy sauce, fish sauce and oyster sauce. Add pork belly +3
jasmine rice 2.50 sticky rice 2.50 coconut rice 3
Khawng Waan Sweet Things
Sangkhaya Thurian 7.50
Sweet sticky rice with durian scented coconut/palm sugar custard.
Pok Pok Affogato 7.50
Condensed milk ice cream drowned in a shot of Vietnamese coffee, served with house made patangko (fried Thai-style savory crullers).
Khanom Pang Ai Tiim 7
Coconut-jackfruit ice cream served on a sweet bun with peanuts, sweet sticky rice, condensed milk and chocolate syrup.
Whiskeysoda Float 6
Homemade bourbon ice cream and cola float with a brace of Amarena cherries on top.
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 except where noted. If you have allergies or fears, ask for a list of ingredients. Vegetarian options are noted on the menu. Please, no substitutions. A charge of $2/person will be charged for desserts supplied by customer. Due to outrageous merchant fees, a minimum purchase of $10 is mandatory for credit and debit cards. We will split payments with up to 3 cards, after which there will be a $1 charge for each additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding! PS Corkage fee for BYOB wine is $10 per bottle, $3 per 12 oz bottle of beer and $6 per 750ml of beer.