Fish Sauce Wings and the Pinnacle of Pok Pok

Ike’s Famous Vietnamese Fish Sauce Wings

Given the numerous Pok Pok posts on this blog, it’s clear I’m a girl with a serious hang up. Maybe it’s because I eat there often enough to know how good the food is, giving me extra motivation to replicate the dishes at home using the cookbook. Or because I know Chef Ricker’s recipes are spot-on and precise, which makes going through the effort all the more rewarding.

But, besides delights like yam khai doa and phat si ew, if you also own this cookbook, it’s possible you bought it just for one recipe: Ike’s Fish Sauce Wings. It’s okay — no judgment here! Ike’s wings are killer. The most perfect bar snack since beer nuts, they are at once salty, sticky and sweet. Every bite is full of umami bliss.

I can say with certainty I have never been to Pok Pok without ordering these wings. (Wait! The very first time I was there the wings hadn’t even been put on the menu yet!)

However, since I don’t do much deep frying at home, and rarely stray from my favorite, super easy and very delicious chicken wing recipe, it’s taken me seven months to get around to trying these at home.

After having eaten them, I can say those seven months were totally wasted. I should have been eating wings, wings and more wings.

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Phat Si Ew: With patience and persistence comes perfection

Making Phat Si Ew, Pok Pok Style

This is a story about a restaurant empire, an unfulfilling trip to an Asian market, the ensuing trials and tribulations and, finally, a meal worth blogging about.

It all starts with a girl who loves to eat…

I’m usually pretty easy to convince when it comes to dining out. I can be happy eating conveyor-belt sushi or sitting down to a multi-course dinner with wine pairings. However, in a rare show of culinary defiance, I hadn’t been very interested in checking out Sen Yai, Portland’s noodle-based spot by chef/owner Andy Ricker. I have no idea why I wasn’t drawn to it, considering I love his other restaurants immensely, but every time my husband would suggest it, I’d push to go somewhere else.

Finally, last week we joined an out-of-town friend for beers and food industry gossip. After a few pints, it seemed like a perfect time to meander over and eat some Thai food.

In an ironic twist my husband was a bit meh on his entree, but my dinner totally bowled me over. It was nothing crazy or unique, in fact Phat Si Ew is probably right up there with Pad Thai for its ubiquitous placement on all American Thai restaurant menus.

But this rendition was spot-on — it was slightly sweet, smokey from the char on the noodles and the pork was tender and delicious. The thin sprigs of Chinese broccoli added crunch and a touch of bitterness. It was a winner. And that’s not just the beer talking!

Capturing the magic of the daikon “carrot” cake

I was so happy with this meal, I almost cried. For real.

I have mentioned the Pok Pok cookbook on this blog a few times, as it’s one of the few cookbooks I actually use. The majority of the (hundreds of!) cookbooks in my house belong to my husband, and at most I just peruse them for the pretty pictures. But Andy Ricker, chef/owner of Pok Pok, makes food that is so addictively good I can’t help but want to make it at home — as often as possible.

Despite Ricker’s nation-wide fame, some people might not know about Ping, a restaurant that he ran in Portland’s Old Town until it closure 15 months ago. I ate there several times in its heyday, but I quite clearly remember my first dinner there — only because of the dish that made me fall head over heels in love, the savory “carrot” cake.

I had no idea what to expect from such a dish when I ordered it. The menu described it as a stir fry made with eggs, bean sprouts and seared daikon radish cake. It made no mention of carrots whatsoever. And when the dish arrived, there was not a carrot to be found. Instead it was a plate of pure magic.

It’s hard to describe what made the dish so perfect. Perhaps it was the Kecap Manis, the sweet soy sauce that seems to make every stir fry taste ‘just right.’ Or the crispy squares of daikon cake, which were chewy but tender and so full of umami flavor. Or the eggs, which were scrambled in such a way that they helped the sauce coat every single bite.

Salted limes make vodka happy…

Salted Lime Vodka Collins

I’ve been on a real Pok Pok tear lately — I’ve been cooking out of the book for the past few weeks and my daydreams have begun to feature fish sauce wings (a recipe I haven’t made yet). But even more than Ike’s famous wings, I have been craving a certain cocktail from Pok Pok — the salted plum vodka collins. Besides the odd beer here and there, this is the only thing I drink while dining there.

It is sweet, tart, tangy and intriguingly different from any other cocktail I’ve had. Once I discovered it, it was all I ever needed.

In fact I used to sit at the bar in the early days of Pok Pok (when it was less busy and you could actually just walk in and sit there) and stare down the bartender as he made it. I was determined to figure the recipe out — and after a few drinks one evening, I had it on mental lock down.

But alas, the day I was craving it the strongest, I didn’t have any salted plums on hand to get my fix. However I did have salted limes, which one of Pok Pok’s sister restaurants, The Whiskey Soda Lounge, uses in their salted lime vodka collins. Unsurprisingly, that is my go-to cocktail when I eat there.

Clearly there is a theme in my life — I like vodka drinks, I love salted things and put an Amarena cherry in there and I’m sold!

The ingredients for both cocktails are the same, except for the limes and plums, of course.

The basics…not pictured is the soda water.

Pork fried rice finds perfection, Pok Pok style

Khao Phat Muu (Thai fried rice with pork)

I’ve made a decent amount of fried rice in my life. On this blog alone, I’ve posted it three times — once made with farro, once with potato chips and again with pork and pineapple. And each time it’s delicious, but I’ve always felt like the seasoning wasn’t quite right. Often it would taste a bit flat and so I’d tinker with it — adding more and more things and then it would have too much soy or sesame or lime and yet somehow it would still lack “oomph.”

That all changed when I cooked my second recipe from the Pok Pok cookbook — Khao Phat Muu (fried rice with pork). Next to the fried egg salad, this is probably one of the easiest recipes in the book which brought it to the top of my “must make” list.  More encouragement came from a girl at work who kept telling me it was the best fried rice she had ever eaten.

And once I took a bite, I totally agreed. It was spot-on fried rice perfection and the best part was the amount of ingredients and fiddling is kept to a minimum. Simplicity is key — as is the great unbeatable umami flavor.

While I still think you should buy the book, I’ll give you a rundown on the basics of the recipe.

Faux Pok (Pok): Making yam khai dao at home

Fried Egg Salad (yam khai dao) from the Pok Pok Cookbook

Last year was the year for Portland cookbooks. In fact it seemed like every time I went on Eater, another chef had landed a deal and was working on a book. In the final few months of 2013, several well-known local talents, like chefs Gabe Rucker and John Gorham, released books that were hot commodities all over the country.

Most of the books I was content to just flip through at Powells, but there was one that had to be mine — Andy Ricker’s cookbook for his nationally acclaimed restaurant Pok Pok. Pok Pok is a place dedicated to Thai street food, made famous by their incredible fish sauce chicken wings. After a few very successful years, Pok Pok became so popular that Ricker opened several new restaurants throughout town (all with a slightly different Thai spin) and even opened a spot in NYC.

And while I, like most people, love the Pok Pok wings, the one dish I always, always order is the yam khai dao or fried egg salad. It was hard to put my finger on why I love it so much but after reading Ricker’s description of the dish, I solved the mystery.

The vinaigrette that dresses the greens, herbs and crispy egg is perfectly balanced. There is heat fire from the Thai chiles, a bit of funk from the fish sauce, sweetness from the palm sugar simple syrup and zing from the lime juice. It’s one of those dishes that sucks you in from the first bite and you just can’t stop eating it. Or thinking about it. Or craving it.