The best souvenirs are edible

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We celebrated our 25th anniversary in a big way by flying across the country to the exotic port of – Portland, Oregon.

When we told people our destination, their reactions ranged from puzzled to flummoxed. The most common question, after “Why?” was, “Oh, do you have family there?”

No, no we don’t. We’ve always wanted to see the funky, friendly, often foggy and soggy town because of its reputation for great food, breathtaking scenery and world-class local beer and wine. We were never disappointed with any of these.

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Tumbling waters in Columbia Gorge
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View from pedestrian bridge at railroad station
Tea at the Chinese garden
Tea at the Chinese garden

We crammed a lot of small meals and hours of walking, and quite a bit of beer and wine sampling into a too-brief week. And we’d do it again. Because, folks, despite its reputation as a freewheeling town, Portland is very, very serious about its food and drink.

Sipping a comforting latte in a cozy coffeehouse on a dreary afternoon, I saw a sign that boiled the essentials of Portland’s local food craze down to a simple PBJ. The café only served this one food item. But the description ran something like this: “Try our PBJ, with peanut butter ground on order, jam from nearby Meadowsweet Farm, on artisan bread baked fresh right around the corner, with a smear of homemade butter.” Serious.

We tend to wander around and let serendipity lead us to great food when we’re on vacation. But, the one place we knew we absolutely had to find was Pok Pok, a funky, Asian fusion restaurant that borrows all the best from food truck cooking and serves it up on patios covered with plastic to protect diners from Portland’s frequent downpours.

We knew we’d have to wait a while, but, being the Portland geniuses that they are, the owners have opened a bar across the street, where you can drink heavenly cocktails garnished with, of course, local vegetation while waiting for a table. We ordered the actual dish we came for, Ike’s Vietnamese Fish Sauce Wings, which have been featured in Food and Wine magazine and touted among foodies nationwide.

The wings are marinated in a fish sauce mixture, which makes them salty and addictive. My husband almost stopped breathing after his first bite, saying simply, “THAT IS SO ***** GOOD!”

We devoured the plate, and considered ordering more when we actually got to our table.

Turns out Pok Pok wings are not hard to make. You just have to plan ahead, because the wings need to marinate for at least four hours. They are not for the faint-hearted eater, as the fish sauce is pungent and really, really salty – two of my favorite things. The mint, cilantro and fried garlic mellow the dish out and create that perfect “Wow” moment. Red wine actually paired well with the wings, but a brisk IPA would probably be even better. Just make sure to stay in the Portland groove and make it a local Charlotte beer.

Pok Pok Wings

1/4 cup fish sauce

1/4 cup sugar

5 cloves garlic, chopped coarsely

1 1/2 pounds chicken wings

2 Tbsp. vegetable oil

3 cloves garlic, minced

Enough vegetable oil to cover wings for frying

1/3 cup cornstarch

2-3 Tbsp. chopped cilantro

2-3 Tbsp. chopped mint

In a large zip-top bag, combine fish sauce, sugar and 5 cloves of crushed garlic. Seal and shake until sugar begins to dissolve. Add wings and marinate in refrigerator at least four hours.

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When you’re ready to start cooking, heat the 2 Tbsp. of oil over medium heat and saute garlic until it’s golden. Set aside to drain on a paper towel.

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Heat oil in a large pan until it’s 350 degrees. (Really hot oil is the secret to great fried anything.)

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Remove wings from bag and pour the marinade in a small saucepan. Pat the wings dry (dry meat is the other secret to great fried anything.)

Pour cornstarch on a plate and coat the wings. Fry the wings, without crowding, for 8-10 minutes.

While wings are frying, bring the marinade to a boil over medium-high heat and boil down until it’s syrupy.

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Put the wings in a large bowl. Pour the sauce over them and toss. Add the cilantro, mint and fried garlic and toss gently.

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Serve immediately. (Like you could stop anyone from grabbing them.)

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