Medium b4711989 3181 448e a780 b9d7d98ac839
Mon 11:30 am - 10:00 pm
Tue 11:30 am - 10:00 pm
Wed 11:30 am - 10:00 pm
Thu 11:30 am - 10:00 pm
Fri 11:30 am - 10:00 pm
Sat 11:30 am - 10:00 pm
Sun 11:30 am - 10:00 pm
3226 SE. Division St.
Portland, OR97202
Call: 503.232.1387
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Reviews & Posts

Chef Andy Ricker reviews Kaeng Som Pae Sa: Whole deep fried Branzino, sour tamarind broth at Kronner Burger
$$ | Modern | Traditional | American
North Oakland, North Oakland, Piedmont
"Coming soon to @pokpokpdx NW: Kaeng Som Pae Sa. Whole deep fried Branzino in a sour tamarind curry broth with napa, long beans, scallions, chiles and fiddlehead ferns served over charcoal. Normally made with Phak Kachet, pacific NW fiddlehead ferns make an excellent substitute!"
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Chef Cristina Baez reviews Ike's Vietnamese fish sauce wings at
"This is truly a great dish. Beautifully made, balanced flavors and a dish that you will crave."
Chef Tommy Habetz reviews Cha ca "la vong" at
"I think this is my partner Nick Wood's favorite dish in the world, and for good reason. It's marinated catfish fried in turmeric oil and served over vermicelli rice noodles. This with some Ike's Fish Sauce Wings and a Tamarind Whiskey Sour... that's why people move to Portland, OR."
Chef Naomi Pomeroy reviews Yam khai dao at
"This is an awesome dish. The crispy fried egg is perfectly rich and textural next to the super spicy, fish sauce-based salad. I love the fresh, bright flavors from the vegetables and the aromatic accents of the Thai herbs, too."
Chef Andy Ricker reviews Raw Oregon albacore tuna, lemongrass, chiles, shallots, lime leaf, mint at Senia
$$ |
"New on the specials board @pokpokpdx NW: Phla Plaa Tuna. Raw Oregon albacore salad with lemongrass, chiles, shallots, lime leaf, mint, coriander leaf, shredded fresh coconut and mandarin zest in lime, Palm sugar, fish sauce, coconut milk dressing...phew! Description is a mouthful, and so is the dish! See you at NW Marshall and 17th, Slabtown."
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Chef Jason Stratton reviews Laap pet isaan at
"Everyone (rightly) raves about the chicken wings here, but this chopped duck salad makes my heart race. It's spicy and multi-layered with lemongrass, mint, toasted rice powder, and just the right balance of acid. It comes with a plate of herbs you may not have had before, among them culantro and fish mint. So craveable!"
Chef Dave Danhi reviews Muu paa kham waan at
"This dish brought me back to a memory of sitting in a hawker center in Bangkok. The sauce served over the boar collar meat is amazing! The meat is rubbed with coriander root, black pepper, and garlic then grilled over charcoal. It's spicy and so flavorful."
Chef Joshua McFadden reviews Neua naam tok at
"I'm a big fan of spice and I love it in this dish. It's a spicy Isaan flank steak "salad" with fish sauce, lime, chili powder dressing, shallots, lemongrass, mint, cilantro, and toasted rice powder. It always hits the spot."