Num Pang
“A Cambodian sandwich filled with meats and pickled vegetables.”
Where it comes from
Num Pang has its roots in the French colonial period and has evolved to include a variety of local flavors and ingredients.
On the Palate
How it's made
4 steps · Show ↓15 min active
How it's made
4 steps · Show ↓- 15 min
Slice the baguette in half lengthwise, keeping one side attached. Lightly toast it in a preheated oven at 350°F until the crust is crispy and golden.
- 25 min
Spread a generous layer of chili sauce on the inside of the baguette. Arrange the grilled meats evenly across the bottom half, ensuring each bite will have a taste of the savory filling.
- 33 min
Top the meats with pickled vegetables and fresh herbs like cilantro. Add a few slices of chili pepper for an extra kick of heat.
- 42 min
Press the baguette halves together gently and cut into serving portions. Serve immediately while the bread is still warm and the flavors are fresh.
