Num Pang, the Cambodian take on the beloved sandwich, is a delightful blend of crusty baguette, flavorful meat, crisp vegetables, and zesty sauces. This street food favorite is both easy to make and incredibly satisfying, offering a burst of textures and flavors with every bite.

Ingredients:

For the Sandwich:

4 baguettes (individual-sized)

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

1 cup (250 g) pickled carrots and daikon

1 cucumber, thinly sliced

1 cup (240 g) fresh cilantro sprigs

1 jalapeño, thinly sliced (optional)

For the Sauce:

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) fish sauce

1 tbsp (15 ml) lime juice

1 tbsp (15 g) sugar

1 clove garlic, minced

0.5 cup (120 ml) mayonnaise

Instructions:

Prepare the Sauce: In a small bowl, mix the soy sauce, fish sauce, lime juice, sugar, and garlic until the sugar dissolves. Stir the mixture into the mayonnaise and set aside.

Toast the Baguettes: Preheat the oven or a skillet. Slice the baguettes lengthwise, leaving one side intact, and toast until golden brown and crispy.

Assemble the Sandwich: Spread the prepared sauce generously on both sides of the toasted baguette. Layer the sliced meat, pickled vegetables, cucumber, and jalapeño (if using). Top with fresh cilantro sprigs for a burst of freshness.

Serve Immediately: Close the baguette and slice the sandwich in half for easier handling.

Serving: Num Pang is best enjoyed fresh, warm, and crispy. Pair it with a side of chips or a light salad for a complete meal.

Num Pang captures the essence of Cambodian street food with its delightful combination of flavors and textures. Perfect for lunch, dinner, or a picnic, this sandwich is sure to become a favorite for anyone who enjoys bold and vibrant cuisine.