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Num Pang (នំបុ័ង) – Cambodian Baguette with Pork
Num pang simply means bread in Cambodia, and it refers to the baguette left behind by the French colonial era. In Phnom Penh you buy it in the morning from a cart, filled with liver pâté, grilled pork and chrouk, sour pickled papaya with carrot. Unlike Vietnamese bánh mì, the vendors season the meat with lemongrass and fish sauce. Eat it warm while the crust crackles, with an iced coffee alongside.
Num Pang (នំបុ័ង) – Cambodian Baguette with Pork
Laura Chen
4
45 minutes
15 minutes
750
Cambodian
Main course
Num Pang is the Cambodian baguette you find at every street corner in Phnom Penh for breakfast. You fill this version with lemongrass pork, liver pâté and chrouk, pickled papaya with carrot. The beef version with Khmer sauce is known as sach ko nom pang.
Ingredients
- 4 small baguettes (about 100 g each)
- 500 g pork neck, in thin slices
For the marinade:
- 3 garlic cloves, finely chopped
- 1 stalk lemongrass, lower third finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
For the chrouk (pickled vegetables):
- 1 carrot, in fine strips
- 150 g green papaya (unripe papaya, crisp and neutral), in fine strips
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For assembly:
- 4 tbsp liver pâté
- 4 tbsp mayonnaise
- 2 tsp chili sauce (such as sriracha)
- 1 cucumber, in long strips
- 1 small red onion, in fine rings
- 8 sprigs cilantro
Instructions
- Mix the carrot and papaya with the rice vinegar, sugar and salt and let the chrouk sit for 30 minutes.
- Stir together the garlic, lemongrass, soy sauce, oyster sauce, fish sauce, sugar and pepper. Mix the meat into it and marinate for 30 minutes.
- Heat the oil in a large pan on high. Fry the meat in two batches for 3 to 4 minutes each, until browned and no longer pink inside.
- Bake the baguettes in the oven at 200 °C (400 °F) for 5 minutes, until the crust crackles. Slice them open lengthwise without cutting all the way through.
- Spread liver pâté on one inside. Stir the mayonnaise and chili sauce together and spread it on the other side.
- Fill with the meat, drained chrouk, cucumber, onion and cilantro, press the baguettes together lightly and serve right away.
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