Pok Pok

Kai Yaang is roasted Mary’s natural chicken stuffed with lemongrass, garlic, pepper and cilantro and served with spicy/sweet/sour and tamarind dipping sauces. Half bird sells for $14.00 and whole bird sells for $25.00.

(Rick Loomis / Los Angeles Times)

Dec. 25, 2015 8 AM PT

Khao Soi, $16.25, at Pok Pok.

(Rick Loomis / Los Angeles Times)

Ike’s Vietnamese fish sauce wings, $15.50.

(Rick Loomis / Los Angeles Times)

Yam Plaa Salit, $8.00, contains crispy chopped Gourami fish with lime, palm sugar, fish sauce, Chinese celery, sweet onions, garlic and chilis.

(Rick Loomis / Los Angeles Times)

The upstairs dining area.

(Rick Loomis / Los Angeles Times)

Muu Paa Kham Waan, $15.25.

(Rick Loomis / Los Angeles Times)

Plaa Meuk Ping, $7.25, is a chargrilled, dried Thai cuttlefish.

(Rick Loomis / Los Angeles Times)

“I’m sweating, my nose is running and I’m in a happy place,” said Steve Skomski, 35, of Cleveland upon finishing his late afternoon meal at Pok Pok.

(Rick Loomis / Los Angeles Times)

Da Chom’s Laap Meuang, $17.00, is a Northern Thai spicy hand-minced pork “salad” with aromatics, spices, herbs, cracklings and crispy fried shallots and garlic. Served with phak sot (fresh herbs and raw vegetables).

(Rick Loomis / Los Angeles Times)

Yam Khai Dao, $11.00, is a crispy fried farm egg salad with lettuce, Chinese celery, carrots, onions, garlic, Thai chiles and cilantro with a lime, fish sauce and palm sugar dressing.

(Rick Loomis / Los Angeles Times)