WONDERFUL POK POK ON MAY 23
Pok Pok is a restaurant serving food found at restaurants, pubs, homes and the streets of Southeast Asia with the majority of the food coming from Thailand, and specifically from the North and Northeast of Thailand. Their menu changes seasonally, monthly or at whim. They do not serve staples like Phat Thai or Penang Curry, but the food they do serve is very accessible to most people. Pok Pok use local product when possible and practical.
Thier drinking water is flavored with Pandanus leaf, as is done often in Northern Thailand, which gives it that toasted rice/vanilla/grassy flavor.
3226 SE Division St, Portland, OR 97202
T 503 232 1387
Double mountain unfiltered KÖLSCH BEER
In Cologne, Germany, many a brewery produces a light-bodied ale with a delicate fruitiness and rounded maltiness, attributable to the unique yeast strain commonly used. Our Kölsch is unfiltered and more generously hopped than its German cousin.
Brewed with Gambrinus Organic Pilsner and Munich malt and Perle hops. 5.2% ABV, 40 BU
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.
Kai Yaang
Roasted natural game hen rubbed with lemongrass, garlic, pepper and cilantro served with a spicy sweet and sour dipping sauce. Their signature dish.
Carlton Farms pork loin skewers marinated in coconut milk and turmeric, grilled over charcoal and served with peanut sauce, cucumber relish and grilled bread. Yes, bread really is the normal accompaniment.
Giant prawns, brined and grilled whole over charcoal, served with naam jiim thaleh, a spicy lime/garlic/chile dipping sauce.
Classic Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, tamarind, turmeric, Burmese curry powder and pickled garlic.
Papaya Pok Pok
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).
Carlton Farms baby back ribs marinated in whisky, soy, honey, ginger and Thai spices. slow grilled over charcoal and served with 2 spicy dipping sauces.
Coconut – jackfruit ice cream served on a sweet bun with sweet sticky rice, peanuts, condensed milk and chocolate syrup.
Condensed milk ice cream drowned in a shot of Vietnamese coffee, served with a Chinese fried donut.
Sweet coconut sticky rice with fresh Ataulfo mango, sweet-salty coconut cream and sesame seeds.
Ca phe sua da or cafe sua da (Vietnamese: cà phê s?a ?á) is a unique Vietnamese coffee recipe. Literally, the name means “milk coffee with ice”. In northern Vietnam, it is also called ca phe nau da (Vietnamese: cà phê nâu ?á), meaning “iced brown coffee”. Ca phe sua da can be made simply by mixing brewed black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.
Many Vietnamese immigrants in the Southern United States, particularly in Louisiana, use the regional dark French roast coffee, often with chicory. Otherwise they use an imported Vietnamese-grown and medium-roasted coffee without chicory. The coffee is traditionally coarsely ground, then individually brewed with a small metal Vietnamese drip filter (cà phê phin), into a cup containing the condensed milk. The condensed milk and coffee are stirred together and poured over ice. In modern times some people add whipped cream on top.
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