If I lived in Portland, I would eat at PokPok once a week. This 2007 Oregonian Restaurant of the Year and a local favorite has some of the best Thai bites I've ever tried and at prices that cannot be beat.
When I travel, I do my research. So when I read about PokPok in Food and Wine and GQ in the same week, I knew this would have to be a spot we'd check out on our upcoming vacation. Six of us showed up for our reservation ready to eat anything and everything. The menu is comprised of small plates that are meant to be shared so the more people you go with the more you would get to try. And, trust me, you want to try all of it.
The star of the night was the Vietnamese Fish Sauce Wings. In fact, we ended up ordering them twice since the first round disappeared within seconds. We got ours spicy and I would suggest you do too.
Thanks to the folks at F&W, I am able to share the recipe with you and make them for myself at home...yes!
Ike’s Vietnamese Fish Sauce WingsIngredients
- 1/2 cup Asian fish sauce
- 1/2 cup superfine sugar
- 4 garlic cloves, 2 crushed and 2 minced
- 3 pounds chicken wings, split at the drumettes
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
- In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.