Num Pang Khmer Sandwich

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The Num Pang is Cambodia's answer to the banh mi: a crusty baguette stacked with lemongrass-marinated grilled pork, quick-pickled carrots and daikon, cool cucumber, and a generous handful of cilantro. Built on a French bread legacy, it layers bright, tangy, and savory flavors into one very portable lunch.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 12 gSugar
• 32 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the quick-pickled vegetables

• 1 cup carrots, peeled and julienned
• 1 cup daikon radish, peeled and julienned
• 1/2 cup warm water
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt

For the lemongrass pork

• 1 lb pork shoulder, thinly sliced into 1/8-inch strips
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 3 cloves garlic, minced
• 1 stalk lemongrass, tough outer layer removed and finely minced
• 1 tablespoon vegetable oil
• 1/2 teaspoon freshly ground black pepper

For assembly

• 4 small crusty baguettes (about 6 inches each)
• 1/3 cup mayonnaise
• 3 tablespoons chicken liver pâté (optional but traditional)
• 1 small cucumber, thinly sliced
• 1 1/2 cups fresh cilantro, leaves and tender stems
• 1 small white onion, very thinly sliced
• 1 fresh red chili, thinly sliced (optional)

Directions

1. Make the pickles: In a bowl, whisk the warm water, rice vinegar, sugar, and salt until dissolved. Add the carrots and daikon, press to submerge, and let stand at room temperature for at least 20 minutes (longer is better). Drain before using.
2. Marinate the pork: In a large bowl, combine the pork with soy sauce, fish sauce, palm sugar, garlic, minced lemongrass, oil, and black pepper. Toss well, cover, and marinate in the refrigerator for 20 to 30 minutes.
3. Prepare the bread: Preheat the oven to 375°F (190°C). Slice each baguette lengthwise, leaving one hinge intact. Open them and lightly toast in the oven for 4 to 5 minutes until just crisp on the edges but still soft inside.
4. Cook the pork: Heat a large skillet or grill pan over high heat until very hot. Working in batches, sear the pork strips for 2 to 3 minutes per side until caramelized, lightly charred at the edges, and cooked through. Set aside to rest.
5. Spread a thin layer of pâté (if using) on the bottom half of each toasted baguette, then top with a generous swipe of mayonnaise on the upper half.
6. Layer the cucumber slices and onion along the bottom, then pile on a generous heap of the hot grilled pork.
7. Top the pork with a handful of drained pickled vegetables, a fluffy mound of cilantro, and sliced chili if you want heat.
8. Close the sandwich, press gently, slice in half on the diagonal, and serve immediately while the pork is still warm and the bread is crisp.

Cook’s Notes

• Freezing the pork for 20 minutes before slicing makes it much easier to cut into thin, even strips for fast grilling.
• For an even more authentic flavor, substitute 1 tablespoon of finely grated galangal for half of the lemongrass, or add a splash of coconut soda to the marinade.
• The pickles keep well in the fridge for up to 2 weeks and are great on grilled meats, rice bowls, or other sandwiches.
• A light swipe of pâté on the bread is the traditional Cambodian touch; skip it for a leaner sandwich or use a thin layer of hoisin as a substitute.
• Toast the bread just until the crust is audible when tapped — over-baking will make it so hard it crushes the fillings rather than yielding to them.

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