Posted tagged ‘Pok Pok’

Finger food in Portland

August 19, 2011

It is no secret that I often turn to “The Best Thing I Ever Ate” as a source of inspiration.  If I am traveling somewhere, I will look up which restaurants have been featured on that show and will try to plan my itinerary around those places – if it’s something I’m interested in.  If something sounds really good when I first see the episode, I will make a mental note of it and will remember it is a must the next time I am in that city.

That is exactly why it is so pleasantly surprising to see a place I visited on my own, featured on the show.  It’s even more special when something I ate there is on the show as well!

Rahm Fama chose Ike’s Vietnamese Fish Sauce Wings from Pok Pok in Portland as his favorite finger food.  Guy Fieri visited this place on DD and D.  The chef, Andy Ricker, creates his recipes based on his travels through Asia.  It is described as fresh natural chicken wings marinated in fish sauce, garlic and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad on the menu.

Chef Andy mixes garlic, salt and water together then strains it through a cheese cloth.  If actual minced garlic is on the chicken wing, it will burn when fried.  Genius!  He then adds fine sugar and fish sauce to the garlic water and marinates the chicken overnight.  He dredges the wings in rice flour and some tempura flour and deep fries them.  They are then topped with the “wing caramel” which is fish sauce, water and sugar.  He adds some chili paste and fried garlic to it and you’ve got some spicy-sweet Vietnamese chicken wings!

We went to Pok Pok with our dear friends Elisa and Matt, who live in Portland and hosted us that trip.  Everything we tried had wonderful flavor to it and our plates were licked clean.  I’d definitely want to go back the next time we are in town!

3226 SE Division St.  Portland, OR 97202

Pok Pok

February 10, 2010

I don’t have time to go into detail about how scrumptious the food was at Pok Pok but I’ll let the pictures and menu descriptions speak for themselves.  It’s not your traditional Thai restaurant.  There is no pad thai on the menu and the cook is a white guy but the food was awesome.  It’s tiny so make sure to go early!!  We got there at 4:50 PM (they open at 5 for dinner) and snagged the last indoor table.  We then had to roll ourselves out of the restaurant after consuming all of this food…

Kai Yaang  (Whole Bird): Roasted natural game hen rubbed with lemongrass, garlic, pepper and cilantro served with a spicy sweet and sour dipping sauce.
Muu Sateh: 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.
Phat Phak Ruam Mit: Stir fried mixed vegetables and wild caught prawns with garlic, fish sauce and oyster sauce. Not all Thai food is spicy.
Khao Soi Kai: Northern Thai mild curry noodle soup made with our secret curry paste recipe, natural chicken on the bone and house-pressed fresh coconut milk. Served with pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Chiang Mai specialty, with Burmese origins.
Ike’s Vietnamese Fish Sauce Wings: Fresh natural chicken wings marinated in fish sauce, garlic and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Our daytime grill cook Ich Truong’s recipe from his home in Vietnam.
Jasmine Rice
Coconut Rice
Thai Iced Tea

3226 SE Division Street  Portland, OR


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