Food Menu
Lunch from 12-3PM daily. Dinner Mon-Fri at 6PM and Sat & Sun 5PM.
Serving “Drinking Food” midday and after 10:30 PM Fri & Sat
View midday menu
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 Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Our signature dish. Based on our long time friend and Portland employee Ich (Ike) Truong’s recipe from his home in Vietnam.
Plaa Meuk Ping 7.50
Char grilled dried Thai cuttlefish, run through the squid press to tenderize. Not available during lunch
Yam Met Mamuang Himmaphan 5
Fried-to-order cashews with sea salt, fresh Thai chiles and chopped green onions. Not available during lunch
Yam Plaa Salit 7.50
Spicy salad of crispy chopped Gourami fish with lime juice, palm sugar, fish sauce, Chinese celery, sweet onions, garlic and chiles
Phat Hoi Laai 14
Stir-fried manila clams with chiles, galangal, garlic, krachai and Thai basil. Not available during lunch
Naem Sii Khrong Muu Thawt 13
Sour cured pork riblets deep-fried and served with a side of cabbage, peanuts, ginger and chiles.
Neua Khwai Sawan 8
Deep-fried marinated dried buffalo with makwhen (black Szechuan peppercorn) and deep fried lime leaves. Not available during lunch
Jin Som Mok 8
Sour-cured minced pork and sliced back fat, grilled in banana leaves over charcoal and topped with an egg* Not available during lunch
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.
Sai Ua Samun Phrai 15
Chiang Mai sausage with herbs, Burmese curry powder and aromatics. Grilled and served with Naam Phrik Num (spicy green chile dip), Khaep Muu (Thai pork rinds) and steamed crudites. Not available during lunchMuu 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.
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.
Sii Khrong Muu Yaang 15
Baby back ribs marinated in lao jiin, soy, honey, ginger and Thai spices. Slow roasted and served with 2 spicy dipping sauces. Not available during lunch Thai-style: toothsome and meaty, NOT falling apart!
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.
Sup Naw Mai 11.50
Issan-style bamboo shoot salad with a chile paste of grilled fermented fish, roasted garlic and green chiles. With toasted rice powder, herbs and a lime, fish sauce, yanang juice 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.
Sunny’s Yam Wun Sen Chao Wang 14
Spicy and sour glass noodle salad with naem (a house-made sour pork sausage), ground pork, mussels, dry shrimp, Chinese celery, pickled garlic, Thai chiles, shallots and carrot. Lime, fish sauce, garlic oil dressing. Recipe courtesy Khun Sunny Chailert.
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.
Yunnan-Style Stir-Fried Corn (Available Vegetarian) 12
Sweet corn kernels stir-fried with smoked ham, fresh green chiles, king oyster mushrooms, green onions, ginger and soy. From Sipsongpanna (Southern Yunnan), the motherland of Northern Thais.
Sides
jasmine rice 2.50 sticky rice 2.50 coconut rice 3
AAHAAN JAAN DIAW One plate meals
Khanom Jiin Sao Naam 15
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.
Cha Ca “La Vong” 16
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.
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
Da Chom’s Laap Meuang 16.50
Northern Thai spicy hand-minced pork “salad” with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Served with phak sot (fresh herbs and raw vegetables). Not available during lunch Learned from Da Chom, a friend’s father from the village Saluang Nai near Chiang Mai, Thailand.
Laap Plaa Duuk Yaang Isaan 16.50
Spicy Northeastern Thai chopped-to-order smoked catfish salad with lemongrass, galangal, herbs, toasted rice powder, dried chiles, lime juice and fish sauce. Served with phak sot. Not available during lunch
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.
Kung Op Wun Sen 16.50
Large 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. Served with naam jiim seafood to dip the prawns in.
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
Da Chom’s Laap Meuang 16.50
Northern Thai spicy hand-minced pork “salad” with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Served with phak sot (fresh herbs and raw vegetables). Not available during lunch Learned from Da Chom, a friend’s father from the village Saluang Nai near Chiang Mai, Thailand.
Laap Plaa Duuk Yaang Isaan 16.50
Spicy Northeastern Thai chopped-to-order smoked catfish salad with lemongrass, galangal, herbs, toasted rice powder, dried chiles, lime juice and fish sauce. Served with phak sot. Not available during lunch
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.
Kung Op Wun Sen 16.50
Large 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. Served with naam jiim seafood to dip the prawns in.
Khawng Waan Sweet Things
Khao Niaw Mamuang 7.50
Yellow Ataulfo mango with pandan scented sweet sticky rice, salted coconut cream and toasted sesame seeds.
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.