A crusty baguette filled with grilled chicken, pickled vegetables, cilantro, and chili mayo, reflecting Cambodia's French colonial culinary legacy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper wrapping or plate
Garnishes: extra cilantro
Accompaniments: iced coffee
Instructions
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1
Grill chicken breast marinated in soy sauce until cooked through. Slice thinly.
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2
Toast baguettes until crispy on the outside but soft inside.
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3
Spread chili mayo on both halves of each baguette.
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4
Layer grilled chicken, pickled vegetables, cucumber, cilantro, and green onion.
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5
Press gently and serve immediately.
Did You Know?
Num pang predates the Vietnamese banh mi and uses a slightly different style of baguette from the French colonial era.
Chef's Notes
Equipment Tips
- grill pan
- bread knife
Garnishing
extra cilantro
Accompaniments
iced coffee
The Story Behind Num Pang
Num pang is a direct legacy of French colonialism in Cambodia, where French bakers established bakeries in Phnom Penh in the late 19th century. The Cambodian baguette developed its own character, shorter and lighter than the French original.
The filling combinations reflect Khmer tastes with pickled vegetables, fresh herbs, and locally sourced proteins. It has become one of Cambodia's most popular street foods.
Unlike the Vietnamese banh mi which receives more international attention, num pang represents Cambodia's own unique adaptation of French bread culture.
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