Pokpok-ing in Chiang Mai!

I worked for a season as a server at Pok Pok, a well known restaurant which started first in Portland, and then other branches opened in the US. It was created by restauranteur Andy Ricker and known for its authentic as in real-deal renditions of Northern Thai food as well as the caramelized fish sauce wings, a Vietnamese recipe. At any rate, if you know you know! 

Pok Pok was outstanding in so many ways, and it got me hooked on Northern Thai food before I had ever visited that area of Thailand. The dishes I ate at Pok Pok inspired my first trip to Chiang Mai, and when I arrived in Chiang Mai proper, the food scene was even more mind-blowing than I had ever dreamed it might be. 

I realized that Northern Thai food is my jam. Chili jam that is. . . ;P

I go back to Chiang Mai once a year now, and every time, upon returning back in the States, miss Northern Thai food so much that I’ve tried to replicate some of the dishes at home. I’ve found inspiration in cookbooks found in second hand bookstores on my travels as well as Andy’s Pok Pok cookbook and Austin Bush’s The Food of Northern Thailand and have done an okay to mediocre job as a home cook, though quite honestly, my dishes pale in comparison to the real deal.

It’s interesting how when traveling in Thailand, one doesn’t think too much about cooking as it’s too easy, incredibly cheap, and freaking delicious to eat out at every meal. That being said, there are always numerous cooking classes around geared to travelers.

In Chiang Mai, there are a few popular classes in open air kitchens which I’ve walked by and witnessed a large group of people with one instructor— and everyone looked like they were having fun, and I thought, maybe I want to try taking a class too. 

However, I thought back to when I was traveling in Hanoi, Vietnam some years back and I signed up for a cooking class. To my surprise, I was the only participant! It was run by two sisters, and they taught me how to make about 9 or 10 different dishes. It was amazing, particularly because I had a private lesson, and that experience made me realize that I really need to pay close attention in a cooking lesson. And then, even in a private lesson, I may not retain all of the instruction I’m given — how much more difficult is it going to be to actually learn in a large class? 

So, this past time in Chiang Mai, I considered a few different classes with my traveling companion and while walking by one popular guesthouse, known for it’s veg food and yoga classes, I saw a sign for a vegetarian cooking class. 

Hmm.. I thought to myself. . . I'm intrigued to learn Thai vegetarian versions of dishes from a Thai person. Not being a big fan of shrimp for example, I wanted to learn what seasoning/spices were used instead for flavor. 

I messaged Bodhi Tree, and realized that it would indeed be a private class, and the price was nice-- maybe even cheaper than some of the popular classes around town. They said that we could come and pick out the dishes we wanted to make that afternoon and come to the class the next day. 

Quite a nice little space to dine in.

We were served fresh mango juice upon arrival, 

and then the staff started setting up. 

We were given aprons as well as hats to wear.

pokpok-ing 

pok pok:

the onomonopeia for the sound the mortar and pestle makes

So many ingredients!

This tom kha 

(ginger and coconut milk soup usually made with chicken, but this one with tofu and mushrooms) 

was possibly the best tom kha I have ever tasted, 

and a toss up for my favorite dish that we made that day.

I loved that we used a dark red rice for the pineapple fried rice. . . 

not something I would normally think of!

Pineapple fried rice is also not a dish I would normally order 

as I don't usually like to mix sweet and savory, 

but this was absolutely scrumptious. 

I think it helps to have such 

beautiful, tasty pineapple.

Talk about mise en place! 

Thai people have this down to a science.

All of the vegetables including 

this beautiful galangal came 

from the instructor's garden! 

How amazing is that?

Our instructor was so animated and talked a lot about how she believed the reason for her energy and vibrance was eating so many fresh vegetables every day. It really made me think. . . 

This was the vegetarian khao soi we made, which might have been 

the best khao soi I've ever had 

(and I've had some really amazing khao soi!)

We learned how to cut the mango 

prettily for mango sticky rice. 

As always, I find that my knife skills 

need a LOT of work! 

Our dinner that night was glorious. Truly.

This experience made me 

reconsider vegetarian food in general. 

I was quite full after trying all of those dishes, but it was a very good full. 

All of those nutrients and fiber -- 

and I was more satisfied than usual. 

I definitely recommend this cooking class if you find yourself in Chiang Mai!