Comments and Suggestions in Italics AAHAAN JAAN DIAW One Plate Meals
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Comments and suggestions in italics AAHAAN PHISEHT Specialties of the house Kai Yaang Half Bird 12 Whole Bird 20 Yam Kop SHELLFISH Charcoal rotisserie roasted La Belle Rouge hen stuffed with Spicy Northern Thai pork bone soup with smoked frog legs, lemongrass, garlic, pepper and cilantro served with spicy sweet aromatics, herbs, shallots and laap spice. Country-style Chiang Mai and sour and tamarind dipping sauces. Needs Sticky Rice! cookin’, slightly bitter, goes great with grilled meat and laap. Papaya Pok Pok SHELLFISH, PEANUTS Kaeng Hung Leh SHELLFISH Add salted black crab, Isaan style (with plaa raak and dry chilies. Hot!) +3 Northern Thai sweet pork belly and pork shoulder curry with Spicy green papaya salad with tomatoes, long beans, Thai ginger, palm sugar, turmeric, tamarind, Burmese curry powder chili, lime juice, tamarind, fish sauce, garlic, palm sugar, dried and pickled garlic. Rich and exotically spiced, a Chiang Mai classic shrimp and peanuts made to order in the pok pok (mortar and with Burmese origins. pestle). Our namesake. Needs Sticky Rice!! Phak Kad Jaw SHELLFISH Ike’s Vietnamese Fish Sauce Wings GLUTEN Stewed mustard greens with pork ribs, smoky dried chilies, Fresh Amish natural chicken wings marinated in fish sauce tamarind, kapi and tua nao khaep (toasted Northern Thai soy and palm sugar, deep fried, tossed in caramelized Phu Quoc bean cake). Northern Thai comfort food, goes great with any of the other fish sauce and garlic and served with Vietnamese table salad. Northern Thai dishes on the menu. Based on Pok Pok PDX cook Ike’s recipe from his home in Vietnam. Phat Khanaeng SHELLFISH(REG), GLUTEN(VEG) Stir-fried brussels sprouts with thai chilies, garlic, oyster AAHAAN KAP KHAO Food eaten with rice as part of a shared meal sauce, soy sauce and fish sauce. Yam Samun Phrai SHELLFISH, NUTS Northern Thai herbal salad with carrot, parsnip, white AAHAAN YAANG Charcoal grilled specialties turmeric, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried Sai Ua Samun Phrai 14 shallots, cashews, peanuts, sesame seeds, dry shrimp, ground Chiang Mai sausage with herbs, aromatics and Burmese pork and Thai chilies in a mild coconut milk dressing. curry powder. Charcoal grilled and served with Naam Phrik Yam Khai Dao 10 Num (spicy green chile dip), Khaep Muu (Thai pork rinds) and Crispy fried farm egg salad with lettuce, Chinese celery, steamed crudites. Rustic and spicy, should be eaten with sticky rice. carrots, onions, garlic, Thai chilies and cilantro,with a lime, fish Muu Kham Waan GLUTEN sauce, palm sugar dressing. Aroy maak (delicious)! Mangalitsa pork neck rubbed with garlic, coriander root and Yam Makheua Yao SHELLFISH black pepper, glazed with soy and sugar, grilled over charcoal Smoky charcoal grilled long eggplant salad with spicy and served with chilled mustard greens and a spicy chili/lime/ dressing of Thai chilies, lime, fish sauce and palm sugar, garlic sauce. Northern Thai drinking food. ` topped with boiled egg, shallots and crispy garlic. Sii Khrong Muu Yaang GLUTEN Perennial Pok Pok favorite. Niman Ranch baby back ribs marinated in whisky, soy, honey, Da Chom’s Laap Meuang SHELLFISH ginger and Thai spices. Slow roasted and served with 2 spicy Northern Thai spicy hand-minced pork “salad” with dipping sauces. Another beer please. And more sticky rice. aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Learned from Da Chom, a friend’s father from AAHAAN JAAN DIAW One plate meals the village Saluang Nai near Chiang Mai, Thailand. At age 84, he still makes laap for his family Khanom Jiin Naam Phrik Ong SHELLFISH Northern Thai naam phrik of ground pork, tomatoes flavored Laap Plaa Deuk Yaang Isaan 14 with tua nao khaep (grilled sun-dried soy bean cake), served Northeastern Thai spicy hand-minced, charcoal roasted over thin rice vermicelli with fried shallots. Northern Thai catfish salad with fresh galangal, mint, dry chilies, lime “spaghetti” and red sauce! and toasted rice powder. Delicious variation of Laap Isaan. Cha Ca “La Vong” PEANUTS Neua Naam Tok 14 Vietnamese Catfish marinated in turmeric and sour sticky Spicy Isaan flank steak “salad” with fish sauce, lime and chili rice, fried in turmeric oil with scallions and dill, served on rice powder dressing, shallots, lemongrass, mint, cilantro and vermicelli with peanuts, mint, cilantro and mam nem. Our stab toasted rice powder. You’ll want to get some sticky rice, it’s hot. at the famous dish from La Vong Restaurant in Hanoi, Vietnam. Try it with Beer Lao! Khao Soi SHELLFISH(REG), GLUTEN(NOODLES) Het Paa Naam Tok (Vegetarian/Vegan) 12 Northern Thai mild curry noodle soup made with our secret Spicy forest mushroom salad with soy sauce, lime and chili curry paste recipe, Amish natural chicken on the bone and powder dressing, shallots, lemongrass, mint, cilantro and house-pressed fresh coconut milk. Served with house pickled toasted rice powder. Vegetarian version of the steak salad mustard greens, shallots, crispy yellow noodles and roasted described above. chili paste. Typically served as a one dish meal. Chiang Mai specialty Hoi Thawt SHELLFISH, GLUTEN with Chinese Muslim and/or Burmese origins, depending on who you Crispy broken crepe with steamed fresh PEI mussels, eggs, talk to. garlic chives and bean sprouts, served with Shark Sri Racha jasmine rice 1.50 sauce. Thai street vendor’s specialty, popular in night markets. sticky rice 1.50 Kung Op Wun Sen SHELLFISH, GLUTEN shrimp chips 2 Carolina White prawns baked in a clay pot over charcoal 1/4# house roasted red peanuts with chillies and lime leaf 5 with pork belly, lao jiin, soy, ginger, cilantro root, black pepper, Chinese celery and bean thread noodles. The Chinese influence on Thai food in full evidence. 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 20% gratuity will be added to the check for parties of 5 or more. Plate 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 accom- modate 3 credit cards per table, then charge $1 per additional card. We do not accept prepaid debit cards or Amex. Sorry and thanks for understanding! ALLERGY.