We've updated our website!
Click on the restaurant links above to find the location you are looking for.

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Would you like it with or without pork belly? Both are delicious. // Dawk Kalam Phat Naam Plaa - Chinese flowering cauliflower stir fried with fish sauce and garlic. Now serving at #pokpoknw & #pokpokpdx

Post 10pm eats. #whiskeysodalounge // Phat Thai Thamadaa - Rice noodles cooked in rendered pork fat with tamarind, fish sauce, palm sugar, peanuts, dried tofu, dried shrimp, preserved radish, egg, garlic chives and bean sprouts. (Only available after 10pm)

Papaya Salad, yes pls. #pokpokwing // 📸 by @royal_foto

All of the chicken. #pokpokpdx // 📸 by @losangelesfoodiegirl

New fish on the special boards at #pokpokpdx - Plaa Tab Thawt Naam Takrai- Whole deep fried tilapia with lemongrass sauce, mandarin zest, shallots and Thai chilies.

Another new item now available at #pokpokpdx & #pokpoknw - Kaeng Awm Neua-Spicy, aromatic Northern Thai beef shank stew with dry chilies, turmeric, galangal, lemongrass, lime leaf and coriander root. Lanna soul food! Goes well with Laap Meuang.

Tamarind Whiskey Sour time is a good time. #whiskeysodalounge // Tamarind, fresh lime juice, palm sugar and bourbon on the rocks.

More new menu changes! Dawk Kalam Phat Naam Plaa now available at #pokpoknw & #pokpokpdx - Chinese flowering cauliflower stir fried with fish sauce and garlic. Available #Vegetarian or Add Pork Belly!

New on the #pokpokpdx & #pokpoknw menus - Khanom Jiin Naam Yaa Plaa-Coconut curry with minced fish and krachai, made with coconut milk. Served over thin rice vermicelli with house pickled mustard greens, bean sprouts, bai menglak (lemon basil), cabbage, long beans and boiled egg. Essential Central Thai dish; very aromatic and herbaceous.

This pic of our Khao Soi 🙌 / 📸 by @nom_life! #pokpoknw

Pok Pok Noodles

Available Now!

From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.

From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.

ORDER NOW

Som Cordial

Som is created by James Beard Award winning chef, Andy Ricker, a longtime devotee of the unique flavors found in northern Thai cuisine. With unrelenting dedication to fresh flavor and vivid ingredient connectivity and expression, Andy originally developed Som for Portland’s Pok Pok restaurants to create bold cocktail expressions.

Som is made by hand using exotic botanicals, the freshest tropical fruits, and local Oregon berries. We use only the highest quality organic cane vinegar in every batch so flavors shine through.

Available in Ginger, Cranberry, Tangerine Sea Salt, Oregon Berry, Thai Basil, and Pineapple Szechuan Pepper. Order now using the link below.

Shop Som Cordial

Thaan Charcoal

Thaan Charcoal is natural, Thai-Style binchotan charcoal. It is a long burning, clean and natural alternative to commercial charcoal briquettes. Made sustainably from orchard grown rambutan fruit wood, it imparts a very mild flavor, letting your grilled food speak for itself. Thaan Charcoal's consistent, even heat is easy to cook with, and great for any style of solid fuel cooking: grilling, BBQing, indirect cooking and particularly good where binchotan charcoal is traditionally used.

Shop Thaan Charcoal

We've updated our website!Click on the restaurant links above to find the location you are looking for.