Food Menu

Open: 11:30am - 10:00pm, 7 days a week

Our menu is best enjoyed when served family-style. Though our portion sizes vary according to the dish, we generally suggest ordering one to two dishes per person, along with rice.  Takeout orders can be placed online. Click on the RED button for pickup or the ORANGE button for delivery through our partnership with Caviar. 

Ordering food for a group? Please see our Large Group Takeout menu.

Comments and suggestions in italics

Specialties of the house

Kai Yaang  
Half Bird 14Whole Bird 24.50
Charcoal roasted, Mary’s fresh pasture raised, air-cooled chicken, stuffed with lemongrass, garlic, pepper and cilantro served with spicy/sweet/sour and tamarind dipping sauces. The dish that was the original inspiration for Pok Pok. Needs Sticky Rice!

Papaya Pok Pok

Papaya Pok Pok(Available Vegetarian)   9.50  
Central Thai-style spicy green papaya salad with tomatoes, long beans, Thai chili, lime juice, tamarind, fish sauce, garlic, palm sugar, dried shrimp and peanuts, made to order in the pok pok (mortar and pestle).  Needs chiles to balance flavors. We can make it without chiles, but it won’t be as good!

Som Tam Isaan 12  
Northeastern-style spicy hand cut green papaya salad with tomatoes, long beans, dry chili, lime juice, tamarind, fermented fish sauce, garlic, dried shrimp, luuk makhok and salted black crab made to order in the pok pok (mortar and pestle).This version is very hot, fishy, salty, sour, not sweet. Order at own risk!

Ike's Vietnamese Fish Sauce Wings

Ike’s Vietnamese Fish Sauce Wings  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 daytime cook Ike’s recipe from his home in Vietnam.

Food eaten with rice as part of a shared meal

Yam Samun Phrai

Yam Samun Phrai (Available Vegetarian)  13
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 chiles in a mild coconut milk dressing.

Yam Khai Dao 11.50    
add ground pork and prawns 14.50
Crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro, with a lime, fish sauce, palm sugar dressing. Aroy maak (delicious)! 

Sunny’s Yam Wun Sen Chao Wang 15.50
Spicy and sour glass noodle salad with naem (a house-made sour pork sausage), ground pork, mussels, dry shrimp, Chinese celery, pickled garlic, Thai chiles, shallots and carrot. Lime, fish sauce, garlic oil dressing. Recipe courtesy Khun Sunny Chailert.

Yam Makheua Yao 14.50
Smoky charcoal grilled long eggplant salad with spicy dressing of Thai chiles, lime, fish sauce and palm sugar, topped with boiled egg, dry shrimp, pork, prawns, shallots and crispy garlic.  Classic Central Thai salad.

Tam Kai Yaang 12.50
Spicy roasted game hen salad with long beans, tomatoes, peanuts, cilantro, Chinese celery, Thai chiles, dry shrimp, garlic, lime, palm sugar and fish sauce.

Da Chom's Laap Meuang 17
Chiang Mai-style spicy hand-minced pork "salad" with aromatics, complex spice mixture, herbs, offal, cracklings and crispy fried garlic.  Served with phak sot. Da Chom is the 92 year old father of our friend Lakhana from Mae Rim, Chiang Mai, who first taught Andy how to make laap 20 years ago. This dish is in his honor, though not his exact recipe. Spice mix hand made by Pa Leuan from Ban Mai, Mae Rim, who has supplied us for 10 years!

Laap Plaa Duuk Yaang Isaan 17
Spicy Northeastern Thai chopped-to-order, smoked catfish salad with lemongrass, galangal, herbs, toasted rice powder, dried chilies, lime juice and fish sauce.  Served with phak sot. 

Neua Naam Tok

Neua Naam Tok 15.50
Spicy Isaan flank steak “salad” with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. You’ll want to get some sticky rice, it’s hot.  Try it with Beer Lao!

Het Paa Naam Tok (Vegetarian)  15
Spicy forest mushroom salad with lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder. Vegetarian version of the steak salad described above. Made with whatever local wild mushrooms are in season.

Kaeng Hang Leh 15.50
Northern Thai sweet pork belly and pork shoulder curry with ginger, palm sugar, turmeric, tamarind, Burmese curry powder and pickled garlic. Rich and exotically spiced, a Chiang Mai classic with Burmese origins.

About dining at Pok Pok

Most of the food here is meant to be eaten family-style with everyone sharing all the dishes on the table. Most of these dishes are best when accompanied by rice: Northern and Northeastern Thai dishes with sticky rice, Central and Southern Thai with jasmine rice. In Thailand, only a spoon and fork are used: the spoon to eat with and the fork to push food onto the spoon. We encourage you to try this method as it is the easiest way to eat many of these dishes. Some things are traditionally eaten with the hands such as grilled meat, skewers and sticky rice. Please ask your server for guidance if you wish. Chopsticks are normally used only when eating noodles, Vietnamese or Chinese food (they will be supplied if appropriate with a certain dish), however chopsticks are available upon request. Laew tae khun, khrap! (Up to you!)

Kaeng Som Kung16.50
Brothy, sour and spicy orange curry of whole prawns, tamarind, daikon, napa, long bean, scallions and chayote. 

Kung Op Wun Sen

Kung Op Wun Sen 16.50
Wild caught gulf prawns baked in a clay pot over charcoal with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, Chinese celery and bean thread noodles. Served with naam jiim seafood. The Chinese influence on Thai food in full evidence.

Phat Phak Buung Fai Daeng (Available Veg)  11 w/pork 14
“Red firewater spinach.” On choy, flame stir-fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces. In Thailand, this dish is often thrown flaming from the wok by the cook and caught on a plate by a waiter at outdoor restaurants.

Charcoal grilled specialties

Sai Ua Samun Phrai 15.50
Chiang Mai sausage with herbs, Burmese curry powder and aromatics. Charcoal grilled and served with Naam Phrik Num (spicy green chile dip),  Khaep Muu (Thai pork rinds) and steamed crudites.  Rustic and spicy, should be eaten with sticky rice.

Take home a retail pack of our Sai Ua, made by our friends at Olympia Provisions! Available at our locations $12/3 pack...ask your server or add it to your takeout order.


Muu Paa Kham Wan

Muu Paa Kham Waan 15.50
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. Northern Thai drinking food. 

Muu Sateh 13.50
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 in Thailand.

Sii Khrong Muu Yaang

Sii Khrong Muu Yaang 15.50
Carlton Farms baby back ribs marinated in lao jiin, soy, honey, ginger and Thai spices. Slow roasted and served with 2 spicy dipping sauces. Thai-style: toothsome and meaty, NOT falling apart!

One plate meals

Khanom Jiin Kaeng Khiaw Waan16
Rice vermicelli topped with green curry of fish balls, Thai eggplant, Thai basil and fresh pressed coconut cream. Served with soft boiled egg*, crispy fried anchovies and pickled garlic. Curry paste, fish balls and coconut cream all made in house.

Cha Ca “La Vong”  15.50
Catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem. Our stab at the famous dish from La Vong Restaurant in Hanoi, Vietnam.

Khao Soi (Chicken, Beef, or Vegetarian)  15.50
Northern Thai mild curry noodle soup made with our secret curry paste recipe and house-pressed fresh coconut milk. Served with house pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. Typically served as a one dish meal. Chiang Mai specialty with Chinese Muslim and/or Burmese origins, depending on who you talk to.

Hoi Thawt 13.50
Crispy broken crepe with steamed fresh mussels, eggs, garlic chives and bean sprouts, served with Thai sriracha sauce.  
Thai street vendor’s specialty, popular in night markets.

Khao Man Som Tam   14.50
Green papaya salad (papaya pok pok) served with coconut rice and sweet shredded Carlton Farms pork, fried shallots and cilantro.

Pok Pok Special   20
Half a roasted natural chicken with a small green papaya salad (papaya pok pok), sticky rice and dipping sauces.

Sides and Snacks

jasmine rice 2.50
sticky rice 3
coconut rice 3.50
cucumber relish 3
peanut sauce 3.50
shrimp chips 4
1/4 lb house roasted peanuts with chiles and lime leaf 5

Fine Print: We use peanuts, shrimp, meat, cage-free eggs, sugar, salt, wheat & dairy products in our preparations.  We buy local and natural when possible and practical. We do not use MSG. If you have allergies or fears, ask for a list of ingredients. Vegetarian options are noted on the menu. Please, no substitutions. A charge of $2/person will be charged for desserts supplied by customer. Due to outrageous merchant fees, a minimum purchase of $10 is mandatory for credit and debit cards. We will split payments with up to 3 cards, after which there will be a $1 charge for each additional card. We do not accept prepaid debit cards. Sorry and thanks for understanding! PS Corkage fee for BYOB wine is $10 per bottle, $3 per 12 oz bottle of beer and $6 per 750ml of beer.