No sleep til Brooklyn! We are heading out on a Big Day of Fun people, and it starts right here with a delicious Thai meal at Pok Pok NY.
Heading down in the family truckster:
We were a few minutes early so we poked around this cute bookstore, Freebird, a cooperative.
“Bad Titles.” “Great Jackets.” “Unfortunate Author Photos.”
Time for lunch!
I have been waiting a very long time to try this restaurant!
Here, my friends, is the best bloody mary I’ve had in a very very long time:
Sam’s blood orange seltzer with simple syrup.
A purchase from the book store.
The famous Vietnamese-style wings:
So good. Crunchy, full of umami, just spicy enough.
Ike’s Vietnamese Fish Sauce Wings (Available spicy) 16
Natural Draper Valley chicken wings marinated in fish sauce and sugar, deep fried, tossed in caramelized Phu Quoc fish sauce and garlic and served with Vietnamese table salad. Based on Pok Pok PDX cook Ike’s recipe from his home in Vietnam.
A wonderful broth, so aromatic and fresh, with super-fresh prawns and rich pork. The noodles were cooked perfectly.
Kung Op Wun Sen 18
Fresh head-on prawns baked in a clay pot 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.
Chang Mai sausage:
Not a lot of kick, just a smooth, subtle flavor and a nice chunky texture. Merguez-ish.
Sai Ua Samun Phrai 18
Chiang Mai sausage with herbs, aromatics and Burmese curry powder. Grilled and served with Naam Phrik Num (spicy green chili dip), Khaep Muu (Thai pork rinds) and steamed crudite. Rustic and spicy, should be eaten with sticky rice.
Selfie with Sam:
Jackfruit Ice Cream sandwich:
I did not eat, but Sam enjoyed this!
A delicious meal. Wish we could go back right now.