Pok Pok is an ode to Northern Thailand street food by US chef Andy Ricker. Opening in 2005, it's the stuff of legends and cemented Division Streets row of restaurants.
No matter how early you head to Pok Pok, you'll still be last in line. Worth the wait and not just so you can tick it off your Portland eats list. Go for the wings and ask the wait staff to talk you through the menu. Head across the road to Whiskey Soda Lounge whilst you wait (see below).
I absolutely love this Munchies episode 'Farang', meaning foreigner, on how Ricker took a 25 year obsession and spun it into the Pok Pok empire. Enjoy!
Must Order - Ike’s Vietnamese Fish Sauce Wings | Half dozen fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelised Vietnamese fish sauce and garlic and served with Cu Cai (pickled vegetables.)
Yam Samun Phrai | Chiang Mai version of a 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 chillies in a mild coconut milk dressing.
A Chiang Mai classic - Kaeng Hang Leh | Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic.
Don't forget to order a drinking vinegar. Perth peeps - You can get your fix at Long Chim or find a bottle at 2nd Ave IGA.
Scoring a table at Pok Pok straight away is unlikely, wait nearby at Whiskey Soda Lounge and order yourself some a soda and Plaa Meuk Ping.
Plaa Meuk Ping - Charcoal toasted dried cuttlefish, run through the squid press to tenderise
Whiskey Soda Lounge
3131 SE Division Street
Portland, OR 97202
503 232 0102
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