Num Pang Recipe – How to Make Cambodian Baguette Sandwich
When it comes to Cambodian street food, few dishes capture the imagination and appetite quite like Num Pang (Khmer: នំប៉ាំង). Often compared to Vietnam’s famous Bánh Mì, this Cambodian baguette sandwich has its own identity, shaped by the country’s history, French colonial influence, and the Khmer love for bold, fresh flavors.
Crispy on the outside, soft inside, and filled with a perfect balance of savory meats, tangy pickled vegetables, spicy chili paste, and fragrant herbs, Num Pang is more than just a sandwich—it’s a snapshot of Cambodia’s cultural crossroads and culinary creativity.
What is Num Pang?
Num Pang is Cambodia’s signature baguette sandwich, made with a crusty baguette stuffed with grilled meats, pâté, cured cold cuts, pickled vegetables, cucumbers, chili sauce, and fresh cilantro. The baguette itself is a legacy of French colonial rule, while the fillings highlight distinctly Khmer flavors.
While it shares similarities with Vietnamese Bánh Mì, Num Pang typically uses spicier chili paste, a slightly different ratio of pickled vegetables, and often includes Khmer-style proteins such as grilled pork, beef lok lak slices, or even fish cakes.
Cultural and Culinary Significance
Num Pang has become a symbol of Cambodian street food culture. In cities like Phnom Penh and Siem Reap, food carts and market stalls serve countless variations of this sandwich throughout the day.
Its appeal lies in its balance of flavors and textures the crunch of baguette, the tang of pickled vegetables, the richness of pâté, and the freshness of herbs. Affordable, portable, and endlessly customizable, Num Pang is a dish that represents everyday Cambodian life.
Key Ingredients in Num Pang
Authentic Num Pang brings together several essential components:
- Baguette – light, airy, and crisp, often baked fresh daily.
- Protein – grilled pork, beef slices, chicken, or fish cakes.
- Pâté or Spread – liver pâté or mayonnaise adds richness.
- Pickled Vegetables – daikon and carrot pickled in vinegar and sugar.
- Fresh Vegetables – cucumber slices, cilantro, and scallions.
- Chili Paste – Khmer-style chili sauce for heat.
- Soy Sauce or Maggi Seasoning – adds umami depth.
Step-by-Step Guide: How to Make Num Pang
Ingredients (Serves 4)
- 4 fresh baguettes
- 300 g grilled pork, beef, or chicken (thinly sliced)
- 4 tbsp liver pâté or mayonnaise
- 1 cucumber, thinly sliced
- ½ cup fresh cilantro
- ½ cup pickled carrots and daikon (prepared in vinegar, sugar, and salt)
- 2–3 tbsp Khmer chili paste or hot sauce
- 1 tbsp soy sauce or Maggi seasoning
- Optional: scallions, jalapeños, or fish cakes
Instructions
Step 1: Prepare the Pickled Vegetables
In a small bowl, combine thinly sliced carrot and daikon with vinegar, sugar, and salt. Let marinate for at least 30 minutes.
Step 2: Grill or Cook the Protein
Marinate pork, beef, or chicken with soy sauce, garlic, and a touch of sugar. Grill or pan-sear until cooked through, then slice thinly.
Step 3: Prepare the Baguettes
Slice baguettes lengthwise without cutting all the way through. Toast lightly for extra crunch if desired.
Step 4: Spread the Base
Generously spread pâté or mayonnaise inside each baguette.
Step 5: Assemble the Sandwich
Layer in grilled meat, pickled vegetables, cucumber slices, and fresh cilantro. Add a drizzle of soy sauce or Maggi seasoning.
Step 6: Add Heat and Serve
Finish with a spoonful of Khmer chili paste. Serve immediately while the bread is crisp and the flavors are vibrant.
Num Pang is loved for its fresh taste, crunchy texture, and spicy kick. It’s great for adding eFlavor Profile of Num Pang
Num Pang is a harmony of contrasts crispy bread against tender meat, tangy pickles against rich pâté, and spicy chili paste against refreshing herbs. It’s light enough for breakfast, hearty enough for lunch, and satisfying as street food on the go.
Tips for Perfecting Num Pang
- Use fresh baguettes the bread is the foundation of this sandwich.
- Balance pickles and meat don’t overpower with one element.
- Make your own chili paste for authentic Khmer heat.
- Customize fillings Cambodians often experiment with different proteins and spreads.
Why You Should Try Cooking Num Pang
Making Num Pang at home lets you experience a true taste of Cambodian street food culture. It’s versatile, quick to prepare, and endlessly adaptable. Whether you stick to the traditional grilled pork and pâté combination or explore variations with seafood or vegetarian fillings, Num Pang is a dish that connects you to Cambodia’s culinary heritage in every bite.
