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Melanie Wong | Sep 13, 201802:02 AM    

From Olympic Oyster Bar https://www.chowhound.com/post/olympi... , I headed over to Pok Pok Noi for a second happy hour on Friday afternoon. I had actually intended to check out Grain & Gristle in the same complex, but a friend felt that since the beer side of the equation at this gastropub was not a priority for me, I'd probably enjoy another run at Pok Pok cuisine more.

Happy hour is Monday through Friday from 3pm to 5pm. While the patio is open for seating during that time, there's no server staffed for the area. So, I took a seat at the bar inside.

None of the libations on the happy hour list really grabbed me. Instead I ordered the Portland Cider Co draft, $6.50, from the regular chalkboard. The carbonation and the off-dry sweetness would turn out to be antidotes for the fiery spice of my dish.

Muu Paa Kham Waan, $12, described on the menu: "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." This was my first encounter with ice as an accompaniment to a dish. I did ask my server how I should incorporate it, e.g., make a snow cone drizzled with the fiery hot saucing? She said that some do indeed use the ice to cool down. She also said that the ice keeps the stems cold. If you eat your leafy wrap from the other end, you finish with the cold stem to put out the flames. The slivers of meat had some nice grill tones but the meat was pretty dried out. I used it more as a flavor to add to a bite of the greens and tried to ignore the texture. I did regret that I had not ordered the sausage instead or a repeat of the famous wings.

Pok Pok Noi
1469 NE Prescott
Portland, OR, 97211
Phone: 503.287.4149
Daily from 11:30am - 10pm
Credit cards only, no cash accepted

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