- Ike’s Vietnamese Fish Sauce Wings (Available Spicy)
Fresh Amish natural chicken wings marinated in 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 home in Vietnam
15.00
- 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, pawns, shallots and crispy garlic. Perennial Pok Pok favorite
15.00
- Muu Kham Waan
Mangalitsa 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
17.00
- 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
16.00
- Jasmine Rice 3.00
- Aahaan Phiseht / Specialties Of The House
- Kai Yaang
Charcoal roasted Label Rouge hen stuffed with lemongrass, garlic, pepper and cilantro. Served with spicy sweet and sour and tamarind dipping sauces. Needs Sticky Rice!
12.00
- Papaya Pok Pok (Available Vegetarian/Vegan)
Spicy 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). Our namesake Needs Sticky Rice! Add Salted Black Crab, Isaan Style (with Plaa Raak And Dry Chilies. Hot) – $3
10.00
- Ike’s Vietnamese Fish Sauce Wings (Available Spicy)
Fresh Amish natural chicken wings marinated in 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 home in Vietnam
15.00
- Yam Samun Phrai (Available Vegetarian/Vegan)
Northern Thai version of an herbal salad with carrot, parsnip, white turmeric, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork and Thai chilies in a mild coconut milk dressing
14.00
- Yam Khai Dao
Crispy 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)
12.00
- 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, pawns, shallots and crispy garlic. Perennial Pok Pok favorite
15.00
- Tam Kai Yaang
Spicy 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 Issan mortar and pestle
14.00
- Da Chom’s Laap Meuang
Northern Thai spicy hand-minced pork ‘salad’ with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Served with phak sot. Learned from Aa Chom, a friend’s father from the village Saluang Nai near Chiang Mai, Thailand
17.00
- Laap Pet Isaan
Spicy Northeastern Thai chopped duck salad with duck liver and skin, lemongrass, herbs, toasted rice powder, dried chiles, lime juice and fish sauce. Served with phak sot, Delicious variation of Laap Isaan
18.00
- 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
16.00
- Het Paa Naam Tok (Vegetarian/Vegan)
Spicy forest mushroom salad with soy sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. Vegetarian version of the steak salad described above
16.00
- Hoi Thawt
Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts. served with Shark Sri Racha sauce. Thai street vendor’s specialty, popular in night markets
15.00
- Pet Pha Lo
Thai style stewed duck leg in 5 spice soy broth with pickled mustard greens, stewed boiled duck egg, Chinese black mushrooms, crispy garlic and chile vinegar sauce. Central Thai/Chinese specialty. best with jasmine rice
17.00
- 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
16.00
- Phat Fak Thawng
Northern Thai-style stirfried kabocha pumpkin with fragrant chile paste, shallot oil and fried shallots. A recipe from our good friend Khun Sunny Chailert
10.00
- Sai Ua Samun Phrai
Chiang 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, shoulder be eaten with sticky rice.
17.00
- Muu Kham Waan
Mangalitsa 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
17.00
- Sii Khrong Muu Yaang
Niman Ranch spare 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.
17.00
- Khanom Jiin Naam Ngiaw
Northern Thai thin rice vermicelli topped with a brothy ‘curry’ of pork ribs, minced beef, tomatoes, bean sprouts, dried dawk ngiew and house-pickled mustard greens, spiced with dried Thai chilies, herbs and aromatics. Served with khao kan jiin, a Tai Yai style dirty rice wrapped in banana leaf with shallot oil, cukes and dry chile
18.00
- 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
16.00
- Khao Soi Kai/Jay ( With Chicken or Vegetarian/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 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
16.00
- Kung Op Wun Sen
Carolina 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. Served with naam jiim seafood. The Chinese influence on Thai food in full evidence
17.00
- Jasmine Rice 3.00
- Sticky Rice 3.00
- Shrimp Chips 3.00
- 1/4 House Roasted Red Peanuts
with chilies and lime leaf
5.50
Aahaan Yaang / Charcoal Grilled Specialties
Aahaan Jaan Diaw / One Plate Meals
- Tamarind Whiskey Sour
Tamarind, fresh lime Juice, palm sugar and bourbon on the rocks
12.00
- Pok Pok Gin and Tonic
House infused Kaffir Lime gin served tall with tonic
12.00
- Apple Gin Rickey
Som apple drinking vinegar, gin lemon and soda
12.00
- Mango Alexander
Mango, vodka, coconut cream and lime, shaken and served up
12.00
- Rhubarb Blush
Aperoi, gin, fresh lime and rhubarb bitters, on the rocks
12.00
- Hunny
Fresh-squeezed grapefruit Juice with lime, Som honey drinking vinegar and tequila
12.00
- Deviation
Aviation Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of amarena cherry JUice, served up
12.00
- Khing & I
Mekhong, lime and house made ginger syrup on the rocks
12.00
- Lord Bergamot
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks
12.00
- Salted Plum Vodka Collins
Salted plum vodka, fresh lemon Juice and soda on the rocks
12.00
- Pok Pok Bloody Mary
Prepared with Thai chilies and aromatics pounded in the mortar and pestle
12.00
- Umeshu Cooler
Japanese Ume Plum wine and soda served tall on ice
12.00
- Southside
Gin with fresh mint syrup, fresh squeezed lemon Juice and a splash of soda
12.00
- Stone Fence
Applejack, Som Apple Drinking Vinegar, draft cider and bitters
12.00
- Yuzu-Honey Whiskey Hot Toddy
Korean yuzu-honey tea with bourbon
12.00
- Kafae Boraan, Grown Up Style
Thai milk coffee spiked with brandy, iced or hot
12.00
- Singha Thailand 6.00
- Singha Light Thailand 6.00
- Beer Chang Thailand 6.00
- Saigon Export Vietnam 6.00
- Beer Lao Dark Laos 6.00
- Tiger Singapore 6.00
- Asahi Kuronama Black Japan 6.00
- Bitburger Pilsner Germany 8.00
- Bitburger Drive (non-alcoholic) Germany 8.00
- Glass Pours: Red, White, Sparkling
See Server
9.00
- Doc’s Hard Cider NY 7.50
- Dupont Cidre Bouche Brut 375ml France 12.50
- Die Hochland Imker 3 oz Austria 10.00
- Cha Manao
Thai iced tea with fresh lime juice
4.00
- Cha Yen
Thai iced tea with evaporated milk
4.00
- Naam Manao
Fresh squeezed limeade, Thai style
4.00
- Pok Pok Som Drinking Vinegars
Tamarind, Pomegranate, Honey, Raspberry, Thai Basil, Ginger, Pine-apple 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
5.00
- Kafae Boraan
Old school Thai-style sock filtered Stumptown espresso with condensed milk, evaporated milk and sugar, Hot or cold
5.00
- Stumptown Coffee French Press
Best coffee in town, roasted right up the street
5.00
- Steve Smith Teas
Best quality from Portland, OR tea expert Steve Smith: jasmine Pearls, Lord Bergamot, Spearmint, Meadow Herbal Blend
4.00
- Soda Pop 3.00
- Coconut “Water” 5.00
- Evan Williams 8.00
- Jack Daniels 9.00
- Jim Beam 8.00
- Jefferson’s Reserve 13.00
- Death’s Door White Whiskey 10.00
- Rebel Yell 8.00
- Rebel Yell Reserve 9.00
- George Dickel 9.00
- Old Grand-Dad ‘Bonded’ 8.00
- Bulleit 9.00
- Elijah Craig 12 yr 9.00
- Old Weller Antique 107 9.00
- W. L. Weller 12 yr 10.00
- Maker’s Mark 11.00
- Maker’s Mark 46 12.00
- Wild Turkey 81 9.00
- Knob Creek 11.00
- Basil Hayden 13.00
- Woodford Reserve 10.00
- Buffalo Trace 9.00
- Four Roses Single Barrel 11.00
- Four Roses Small Batch 10.00
- Eagle Rare 10 yr 10.00
- Rock Hill Farms 12.00
- Baker’s 13.00
- Blanton’s Single Barrel 12.00
- Booker’s Single Barrel 16.00
- Wild Turkey Rare Breed Single Barrel 10.00
- Michter’s US-1 11.00
- Bulleit Rye 10.00
- Miohter’s Single Barrel US-1 Straight Rye 11.00
- Templeton Small Batch Rye 10.00
- Old Overholt 8.00
- Rittenhouse Rye 100 8.00
- Russell’s Reserve 6 yr 11.00
- Compass Box Great King St. 11.00
- Dewar’s White 11.00
- Hankey Banister 12.00
- The Famous Grouse 9.00
- Macallan Fine Oak 10 yr 13.00
- Macallan Fine Oak 15 yr 22.00
- The Balvenie Doublewood 12 yr 14.00
- Laphroaig 10 yr 13.00
- Laphroaig 1/4 Cask 11.00
- Glenmorangie 12 Port Wood 13.00
- Old Pulteney l2 yr 13.00
- Lagavulin 16 yr 20.00
- Connemara Peated 11.00
- Jameson 9.00
- Knappogue Castle 13.00
- Bushmill’s 9.00
- Power’s 8.00
- Michael Collins Single Malt 10 yr 14.00
- Tyrconnell Single Barrel 10.00
- Forty Creek 8.00
- Crown Royal 9.00
- Suntory Hibiki 12 year 15.00
- Suntory Hakushu 12 year 13.00
- Suntory Yamazaki 12 year single malt 14.00
- Suntory Yamazaki 18 year single malt 38.00
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