A crusty baguette filled with grilled chicken, pickled vegetables, cilantro, and chili mayo, reflecting Cambodia's French colonial culinary legacy.
Ingredients
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2 small baguettes, split
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300g chicken breast, grilled and sliced
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Pickled daikon and carrots
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Fresh cilantro
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Cucumber slices
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2 tbsp mayonnaise mixed with chili sauce
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1 tbsp soy sauce
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Sliced green onion
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.