travel united states oregon portland pok pok
My son introduced me to lunch at Pok Pok for the first time where they specialize in Vietnamese cuisine.
The restaurant is very informal, and consists of both indoor and outdoor, covered patio, dining in a converted old house.
The menu is extensive and selecting a meal can be somewhat daunting the first time.
Our group each picked a dish and then shared it with the others.
My son, who likes spicy food, ordered the Muu Paa Kham Waan, which was too spicy for me.
He ordered a plate of Vietnamese Fish Sauce Wings with the milder sauce (it comes hot too) and I really liked it.
My daughter ordered
The kids had Muu Sateh of which the kabobs were mild, but the cucumber relish was spicy hot.
I ordered the Kung Op Wun Sen and it was very good.
LINK TO POK POK'S WEB SITE
TRAVEL: 2016 - June
This location has earned a four-and-a-half star (very good+) rating from
Travel Fanatics Unlimited
****+
unless noted otherwise all images copyright d. holmes chamberlin jr architect llc
Exterior, Pok Pok, Portland, Oregon, USA, 2016.
Interior dining, Pok Pok, Portland, Oregon, USA, 2016.
Outdoor dining patio, Pok Pok, Portland, Oregon, USA, 2016.
Ike's Vietnamese Fish Sauce Wings, Pok Pok, Portland, Oregon, USA, 2016.
I believe this was the Kaeng Hang Leh, Pok Pok, Portland, Oregon, USA, 2016.
"Northern Tai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic."
Kung Op Wun Sen, Pok Pok, Portland, Oregon, USA, 2016.
"Wild caught gulf prowns baced in a clay pot over charcoal with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, chinese celery and bean thread noodles."
The spicy hot Muu Paa Kham Waan, Pok Pok, Portland, Oregon, USA, 2016.
"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.
The kid's Muu Sateh, Pok Pok, Portland, Oregon, USA, 2016.
Pork loin skewers marinated in coconut milk and turmeric, grilled over chrcoal and served with peanut sauce, cucumber relish and grilled bread."
copyright d. holmes chamberlin jr architect llc
page last revised february 2020