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A Week's Worth of Recipes from Pok Pok

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This week's guest editor is JJ Goode, the writer behind Andy Ricker's new cookbook, Pok Pok. This week, JJ shares some of his favorite recipes from the book, interviewed Andy about Thai cooking, and convinced us all to pick up a book and get in the kitchen.

Today, we'll take one last journey into Pok Pok's Thailand -- and we're giving away copies of the book!


Chefs often enjoy putting their own spins on food, reinterpreting or playing off classic dishes, making them fresh while establishing their own styles and identities. But Andy Ricker’s respect for Thai food, developed over his 20 years of travel to Thailand, is so powerful that its replication is his life’s work. No shortcuts, no substitutions, no cheating -- just dishes so true and accurate, that they are indistinguishable from their Thai archetypes.

Here are the recipes JJ Goode shared this week that made Thailand seem so close to home. 

Andy Ricker's Yam Khai Dao (Fried Egg Salad)

Pok Pok's Salt-Crusted Fish with Chile Dipping Sauce


Pok Pok's Phat Si Ew 


Pok Pok's Khao Niaw Mamuang (Sticky Rice with Mango and Salty-Sweet Coconut Cream)

Photos by Austin Bush

We're giving away 3 copies of Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand! To enter, leave a comment telling us about a recipe you've picked up while traveling. We'll pull winners next week!

Tags: food52, food 52, recipe, pok pok, jj goode, thai

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