Midday and After Hours Menu

Saturday and Sunday 3-5pm
 

 

Aahaan Kap Klaem Drinking Food

Ike’s Vietnamese Fish Sauce Wings (Available Spicy)  15.50
Half dozen fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Vietnamese fish sauce and garlic and served with Cu Cai (pickled vegetables.) Our signature dish. Based on our long time friend and Portland employee Ich (Ike) Truong’s recipe from his home in Vietnam. 

Yam Met Mamuang Himmaphan (Vegetarian)  5
Fried-to-order cashews with sea salt, fresh Thai chiles and chopped green onions. 

Naem Sii Khrong Muu Thawt  13
Sour cured pork riblets deep-fried and served with a side of cabbage, peanuts, ginger and chilies. 

 Plaa Meuk Ping  7.50
Char-grilled dried Thai cuttlefish, run through the squid press to tenderize. 

Thua Thawt Samun Phrai   (Vegetarian)    4.50
1/4 lb house deep fried red peanuts with dry chilies, lime leaf, garlic and sea salt.

Khao Kriap Kung (aka: shrimp chips! 2.50

 

POK POK Cocktails all $12

Tamarind Whiskey Sour  
Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.

Mango Alexander
Mango, vodka, coconut cream and lime, shaken and served up.

Salted Plum Vodka Collins  
Salted plum, vodka, fresh lemon juice and soda on the rocks.

Hunny  
Fresh-squeezed grapefruit juice with lime, Som honey drinking vinegar and tequila served up.

Pok Pok Gin and Tonic  
House infused Makrut lime gin served tall with tonic.

Southside  
Gin with fresh mint syrup, fresh squeezed lemon juice and a splash of soda.

Apple Gin Rickey  
Som apple drinking vinegar, gin, lemon and soda.

Rhubarb Blush
Aperol, gin, fresh lime and rhubarb bitters, on the rocks.

Khing & I  
Mekhong, lime and house made ginger syrup on the rocks.

Lord Bergamot  
Smith Teas bergamot tea infused vodka, Som honey drinking vinegar, orange liqueur and soda on the rocks.

Deviation   
Gin, Maraschino Liqueur, fresh squeezed lemon juice and a splash of amarena cherry juice, served up. 

Heat Ray  
Tequila, Som celery drinking vinegar, fresh lime and Thai chili, served up

Umeshu Cooler  
Japanese Ume Plum wine and soda served tall on ice.

Yuzu-Honey Whiskey Hot Toddy  
Korean yuzu-honey “tea” with bourbon.

Pok Pok Bloody Mary                 
Prepared with Thai chilies and aromatics pounded in the mortar and pestle.

Vietnamese Coffee, Grown Up Style
Vietnamese coffee spiked with brandy.

Lao Saparot (shot)  6
Thai style, pineapple infused rice whiskey

Pok Pok Som Drinking Vinegars  5