🇰🇭 Cambodia recipe
Num Pang
Num Pang is Cambodia's answer to the sandwich, a glorious fusion born from the French colonial era. A crispy, airy baguette is slathered with chili mayo and pate, then stuffed with layers of grilled or braised meat, pickled carrots and daikon, fresh cilantro, sliced cucumber, and a hit of chili. Unlike its Vietnamese cousin, the Cambodian version often features a spicier, bolder flavor profile.
Prep20 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 2 Cambodian or French baguettes, split lengthwise
- 300g pork loin or chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- For the chili mayo: 3 tablespoons mayonnaise
- 1 tablespoon sriracha or Cambodian chili sauce
- 1 teaspoon lime juice
- For the pickled vegetables: 1 large carrot, julienned
- 1 small daikon radish, julienned
- 100ml rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- For assembly: 1 cucumber, thinly sliced lengthwise
- Fresh cilantro sprigs
- Sliced bird's eye chilies
- Pork liver pate (optional)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 20 g
- Carbs
- 40 g
- Fat
- 17 g
