In
Cambodian cuisine, num pang (
Khmer: នំបុ័ង[numpaŋ]; from
French: pain – "bread") is a short
baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a
submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់, "bread with meats"). It is similar to Laos's khao jee pâté and Vietnam's bánh mì.
Num pang brahet (នំបុ័ងប្រហិត) with pork
meatballs, mayonnaisee, pickled carrots and daikon, salad, and fresh herbs (such as
coriander,
mint and
basil). A very popular street food snack in
Siem Reap.[7]
Num pang sach chruk (នំបុ័ងសាច់ជ្រូក) with
braisedpork belly, mayonnaise, pickled carrots and
papaya, and fresh herbs (such as
coriander).
Num pang sach ko (នំបុ័ងសាច់គោ) with grilled
lemongrass beef skewers, mayonnaise, pickled carrots and papaya, cucumber and fresh herbs.
Num pang trey khaw (នំបុ័ងខត្រី) with fish
simmered in tomato sauce, mayonnaise, pickled carrots and papaya, cucumber, and fresh herbs (such as
coriander).