Num Pang - Cambodian Baguette Sandwich

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Num Pang is a Cambodian sandwich that draws inspiration from the French baguette, combining it with traditional Cambodian ingredients and flavors. Similar to the Vietnamese Banh Mi, Num Pang features a crispy baguette filled with a variety of savoury ingredients such as grilled meats, pâté, pickled vegetables, and fresh herbs.

Here are three of the easiest locations to find Num Pang from street vendors:

Central Market (Phsar Thmei), Phnom Penh

- Central Market (Phsar Thmei): Located in the heart of Phnom Penh, this iconic art-deco market is known for its vibrant mix of food stalls and street vendors. Num Pang vendors are easily found around the market’s perimeter, offering freshly made sandwiches packed with flavorful ingredients. It’s a convenient and lively spot for both tourists and locals.

- Surrounding Streets of the Market: The streets around Central Market are filled with street food vendors, many of whom sell Num Pang alongside other traditional snacks, making it a great spot to explore a variety of Cambodian street foods.

Ingredients:

For the Sandwich:

- 4-6 small baguettes (or 1 large baguette cut into portions)

- 1 lb (450g) of grilled pork, chicken, or beef (thinly sliced)

- 1/4 cup chicken liver pâté (optional)

- 1 cucumber, thinly sliced

- 1-2 carrots, julienned

- 1 small daikon radish, julienned (optional)

- Fresh cilantro leaves

- Fresh mint leaves (optional)

- Fresh chili slices (optional)

- 1-2 tablespoons soy sauce (for brushing the meat)

For the Pickled Vegetables:

- 1/2 cup rice vinegar

- 1/4 cup water

- 2 tablespoons sugar

- 1 teaspoon salt

- 1 cup carrots, julienned

- 1 cup daikon radish, julienned

For the Sauce:

- 1/2 cup mayonnaise

- 2 tablespoons chili sauce (like Sriracha)

- 1 tablespoon lime juice

- 1 teaspoon fish sauce (optional)

- 1 clove garlic, minced

Instructions:

1. Prepare the Pickled Vegetables:

  - In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat until the sugar dissolves, then remove from the heat and let cool.

  - Place the julienned carrots and daikon radish in a bowl or jar. Pour the vinegar mixture over the vegetables and let them pickle for at least 30 minutes, or up to several hours for a stronger flavor.

2. Prepare the Meat:

  - Grill or pan-sear the pork, chicken, or beef slices until fully cooked and slightly charred. Brush the meat with soy sauce while cooking for added flavor.

  - Once cooked, thinly slice the meat and set it aside.

3. Prepare the Sauce:

   - In a small bowl, mix together the mayonnaise, chili sauce, lime juice, fish sauce (if using), and minced garlic. Adjust the seasoning to taste, adding more chili sauce for extra heat if desired.

4. Assemble the Sandwiches:

   - Slice the baguettes in half lengthwise, but do not cut all the way through. Lightly toast the baguettes until they are crispy on the outside.

  - Spread a thin layer of chicken liver pâté (if using) on one side of the baguette.

  - Spread a generous amount of the chili-mayo sauce on the other side of the baguette.

  - Layer the sliced grilled meat inside the baguette.

  - Add the pickled carrots and daikon radish, cucumber slices, fresh cilantro, mint leaves, and chili slices (if using) on top of the meat.

  - Close the sandwich and press down gently.

5. Serve:

   - Cut the sandwiches into manageable portions if using large baguettes.

  - Serve immediately while the bread is still crispy.

Nutritional Information (per serving, assuming 6 servings):

- Calories: approximately 400-450 kcal

- Fat: 18g

 - Saturated Fat: 3.5g

- Protein: 20g

- Carbohydrates: 40g

 - Sugars: 6g

- Fiber: 2g

Notes:

- Bread Selection: The bread is crucial for a good Num Pang. Choose a baguette that is light and airy on the inside with a crisp crust. It should be toasted just before assembly to maintain its crunch.

- Meat Variations: While pork is traditional, chicken or beef can be used depending on your preference. Some versions even include fish or tofu for a vegetarian option.

- Pickled Vegetables: Quick-pickling the vegetables adds a tangy crunch that balances the richness of the meat and sauce. You can make these in advance and store them in the refrigerator.

- Sauce Customization: The chili-mayo sauce can be adjusted to your taste. Adding fish sauce brings an umami depth, but it can be omitted if preferred.

- Serving Suggestions: Num Pang is often enjoyed with a side of fresh salad or a light soup. It can also be accompanied by a cold drink, like iced tea or lemonade, to balance the spiciness.

- Storage: Assembled sandwiches should be eaten immediately for the best texture. Leftover components can be stored separately and assembled just before eating.

Num Pang is a delicious and versatile sandwich that brings together the best of Cambodian flavors. The combination of tender grilled meat, tangy pickled vegetables, and fresh herbs all wrapped in a crispy baguette makes for a satisfying and flavourful meal that's perfect for any occasion.

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