Pok Pok NY

Aahaan PhiSeht

Specialties of the house.

• Kai Yaang TuaUS$ 25,00

  Whole roasted Bo Bo chicken stuffed with garlic, lemongrass, pepper and fresh coriander. Served with spicy sweet & sour and tamarind dipping sauces. Needs Sticky Rice!

• Papaya Pok Pok (Available Vegetarian)US$ 12,00

  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.

• Ike's Vietnamese Fish Sauce Wings (Available Spicy)US$ 16,00

  Natural Draper Valley 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. Based on Pok Pok PDX cook Ike's recipe from his home in Vietnam.

Aahaan Kap Khao

Food eaten with rice as part of a shared meal.

• Yam Samun Phrai (Available Vegetarian)US$ 15,00

  Chiang Mai version of an 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 DaoUS$ 12,00

  Crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro, with a lime, fish sauce, palm sugar dressing. Aroy maak (delicious)!

  • Add Ground Pork and PrawnsUS$ 15,00

• Yam Makheua YaoUS$ 15,00

  Smoky 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. Perennial Pok Pok favorite.

• Sunny's Yam Wun Sen Chao WangUS$ 18,00

  Spicy and sour glass noodle salad with mussels, naem (a house-made sour pork sausage), ground pork, dry shrimp, Chinese celery, pickled garlic, Thai chilies, shallots and carrot. Lime, fish sauce, garlic oil dressing. Recipe courtesy Khun Sunny Chailert of Chiang Mai, Thailand.

• Tam Kai YaangUS$ 15,00

  Spicy roasted game hen salad with long beans, tomatoes, peanuts, Chinese celery, cilantro, Thai chiles, dry shrimp garlic, lime, palm sugar, fish sauce. Made in the pok pok, the Thaiglish name for the Isaan mortar and pestle.

• Laap Muu Khua PhraeUS$ 19,00

  Phrae-style spicy hand-minced pork "salad" with aromatics, spices, herbs, cracklings and crispy fried garlic. Served with phak sot. Flavored with indigenous spices of the region: Makhwen (relative of Szechuan pepper), Diiplii (long pepper) and Ma Laep (wild harvested seed that is citrusy, spicy and slightly numbing).

• Laap Plaa Duuk Yaang IsaanUS$ 19,00

  Spicy Northeastern Thai chopped-to-order, smoked catfish salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice and fish sauce. Served with phak sot.

• Neua Naam TokUS$ 18,00

  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. Try it with Beer Lao!

• Het Paa Naam TokUS$ 17,50

  Spicy forest mushroom salad with lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder.

• Kaeng Awm NeuaUS$ 16,00

  Spicy, aromatic Northern Thai beef shin stew with dry chiles, turmeric, galangal, lemongrass, lime leaf and coriander root. Lanna soul food.

• Hoi ThawtUS$ 16,00

  Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts, served with Thai Sriracha sauce. Thai street vendor's specialty, popular in night markets.

• Spaghetti Phat Hoi LaaiUS$ 20,00

  Stir-fried manila clams steamed in pork stock with chiles, galangal, garlic, krachai and Thai basil, served over thick rice vermicelli. Spicy, aromatic, umami.

• Kaeng Hang LehUS$ 18,00

  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.

• Phak Bung Fai Daeng (Available Vegetarian)US$ 11,00

  "Red fire water spinach". On choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces.

  • W/porkUS$ 14,00

Aahaan Yaang

Grilled specialties.

• Sai Ua Samun PhraiUS$ 18,00

  Chiang Mai sausage with herbs, aromatics and Burmese curry powder. Grilled and served with Naam Phrik Num (spicy green chili dip), Khaep Muu (Thai pork rinds) and steamed crudite. Rustic and spicy, should be eaten with sticky rice.

• Muu Paa Kham WaanUS$ 18,00

  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.

Aahaan Jaan Diaw

One plate meals.

• Khanom Jiin Naam Yaa JayUS$ 16,00

  Thin rice vermicelli topped with a curry of aromatics, chiles, King Oyster mushrooms, house made coconut milk, chilies and herbs. A Buddhist vegetarian version of a classic Central Thai dish.

• Cha Ca "La Vong"US$ 18,00

  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.

• Khao Soi Kai/Jay (Chicken/Vegetarian)US$ 18,00

  Northern Thai mild curry noodle soup made with our secret curry paste recipe and 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.

• Khao Man Som TamUS$ 15,50

  Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded pork, fried shallots and cilantro.

• Kung Op Wun SenUS$ 18,00

  Fresh head-on prawns baked in a clay pot 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.

Sides

• Jasmine RiceUS$ 3,00

• Sticky RiceUS$ 3,00

• Shrimp ChipsUS$ 3,00

• 1/4# House Roasted Red PeanutsUS$ 5,50

  With chilies and lime leaf.