 Num pang withpork belly | |
| Alternative names | nom pang,nompang,nombang, Cambodian sandwich |
|---|---|
| Type | Sandwich |
| Place of origin | Cambodia |
| Main ingredients | Baguette, mayonnaise, meat, vegetables, herbs |
| Similar dishes | bánh mì,khao jee pâté |
InCambodian cuisine,num pang (Khmer:នំបុ័ង[numpaŋ]; fromFrench:pain – "bread") is a shortbaguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like asubmarine sandwich and served as a meal, callednum pang sach (នំបុ័ងសាច់[numpaŋsac]; "bread with meats"). It is similar to Laos'skhao jee pâté and Vietnam'sbánh mì.
Baguettes were adopted into Cambodian cuisine from the French when Cambodia was aprotectorate inFrench Indochina.[1]
More recently,num pang has spread outside of Cambodia with eateries specializing innum pang opened in cities, such asNew York,[2]Washington,[3]Boston,[4] andMelbourne.[5]
There are a number regional variations ofnum pang with different fillings:
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| Curries | |
| Salads | |
| Sauces, spices and flavourings | |
| Desserts, snacks and pastries | |
| Beverages | |
| Cambodian Chinese dishes | |
