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Cambodian Num Pang Recipe – How to Make Num Pang Barang. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Num Pang Recipe – How to Make Num Pang Barang with Turkey Leftovers

Our Cambodian num pang recipe is a recipe for what I have called num pang barang – ‘barang’ means ‘foreigner’ in Khmer. Cambodia’s num pang is similar to Vietnamese banh mi – a Vietnamese sandwich or technically a baguette packed with pork, pate and salad. My num pang barang makes use of the Christmas turkey leftovers.

This Cambodian num pang recipe is a recipe for a traditional Cambodian sandwich or, more correctly, a demi-baguette, which here in Siem Reap usually comes with pork and/or pâté, carrot and daikon quick pickle, perhaps some salad ingredients, such as crispy slices of cucumber, maybe tomato, fresh herbs such as coriander, and a chilli sauce.

Having said that, there are an infinite number of versions of num pang, with each mobile seller putting her own stamp on her num pang. Another popular num pang in Siem Reap is stuffed with fried meatballs, another is made with tinned mackerel, while a Spam-like sandwich meat is also popular.

In Battambang‘s markets, I’ve seen num pang sellers load their baguettes with strongly fermented pickles and wet sauces so the bread gets soggy quickly. In Phnom Penh, a num pang with spongy fish cakes I once had was wonderful, although I’ve never seen it since. In the capital, they tend to slather their num pang with mayonnaise, just as the legendary Vietnamese banh mi makers in Hoi An do, whereas in Siem Reap it’s often scraped on thinly.

Of all the num pang varieties I’ve seen in Cambodia, I’ve never spotted any num pang with turkey, nor known of Cambodians even eating turkey, which is why I have said this Cambodian num pang recipe ‘num pang barang’ – ‘barang’ means ‘foreigner’ in Khmer, and this Cambodian num pang recipe includes our Christmas turkey leftovers.

Cambodian Num Pang Recipe – How to Make Num Pang Barang with Christmas Turkey leftovers

I’ve been meaning to post a Cambodian num pang recipe for a traditional Cambodian num pang for quite a while, but simply haven’t got around to it. I will do that soon, but in the meantime you now have my num pang barang creation, invented purely to use the remaining turkey leftovers from Neil Perry’s wonderful Butterflied roast turkey with stuffing recipe that Terence made on Christmas Eve.

As wonderful as Neil’s turkey recipe was, three nights of eating it was too much, so yesterday we made turkey and avocado club sandwiches with Sriracha mayonnaise. However, that still left us with quite a lot of turkey…

As we still had some Sriracha mayonnaise as well (and that doesn’t last long) and there were half a dozen tuk tuk drivers parked on the street below, we decided to put together some Cambodian num pang to use up both and feed the boys.

As Cambodians don’t eat turkey – they eat a great deal of pork and seafood, and of poultry, primarily chicken and duck, I called my turkey, salad and herb rolls ‘num pang barang’. The drivers seemed to like that joke. And they also liked my num pang barang.

Unfortunately not all the drivers were still there when I took the basket down to them (of course, we had to do a quick photo shoot after making them), but one good man offered to deliver some to “the poor hungry children nearby on the riverside”. I’m going to have to investigate that situation.

The addition of Sriracha mayonnaise also makes this Cambodian num pang recipe ‘foreign’. Cambodians do slather mayonnaise onto their num pang, and they’ll also squirt on some Sriracha sauce, which is from the coast of neighbouring Thailand. But they wouldn’t make a sauce of mayonnaise, Sriracha and cornichons (small French-style gherkins) as we have done. However, they do like pickles, so it makes perfect sense.

For those of you who haven’t heard of Cambodia’s num pang, it’s very similar to the better-known Vietnamese banh mi – a Vietnamese sandwich or technically a demi baguette packed with char sui-style pork, pâté, and other porky bits, along with salad.

Just as the style of Vietnamese banh mi differs by region, city, town, village, and cook, so does the Cambodia num pung recipe – so you’ll see num pang Siem Reap, num pang Phnom Penh, and so on.

Someone once asked me which I thought came first – the Cambodian num pang or Vietnamese banh mi. The reality is that they probably both came about around the same time. It was the French who brought the baguette to both Cambodia and Vietnam, which were part of French Indochina.

French Indochina was formed in 1887 from Cambodia and the three Vietnamese regions of Tonkin in the north, Annam in what we now know as Central Vietnam, and Cochinchina in the south. Laos wasn’t added until 1893. The capital of Indochina was initially Saigon then Hanoi and later Dalat before it was moved to Hanoi again.

However, it’s worth noting that while the French were already eating baked bread when they arrived in the region, the term ‘baguette’ (meaning a stick, baton or wand) – which refers to a long skinny loaf – didn’t come into usage until 1920.

Cambodians and Vietnamese both use baguettes in their cuisines, not only for their num pang and banh mi, but also to mop up a spicy stew, and they will often put their barbecued skewers in a buttered baguette, which is a popular street food snack. I’ll share those recipes soon.

You’ll find links within the recipe to recipes for the Sriracha Mayonnaise and the Pickled daikon and carrot that goes in the Cambodian num pang and the Vietnamese banh mi. Both are easy to make. And of course if you don’t have turkey you can use chicken.

Cambodian Num Pang Recipe

Cambodian Num Pang Recipe – How to Make Num Pang Barang. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Num Pang Recipe — How to Make Num Pang Barang

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This Cambodian num pang recipe is a recipe for a Cambodian sandwich that I have called num pang barang – ‘barang’ means ‘foreigner’ in Khmer. Cambodia's num pang is similar to Vietnamese banh mi — a Vietnamese sandwich or technically a demi baguette packed with pork, pate and salad. My num pang barang replaces the pork and pate that Cambodians also use in their num pang with turkey to make use of our Christmas turkey leftovers and also has the addition of Sriracha mayonnaise.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Sandwich
Cuisine: Cambodian
Servings: 1
Calories: 531kcal
Author: Lara Dunston

Ingredients

  • 1 demi-baguette
  • Sriracha mayonnaise see this Sriracha mayonnaise recipe
  • 4-5 pieces of turkey we used Christmas turkey leftovers from this recipe; chicken is also an option
  • 1 cucumber skin on, sliced thin
  • dozen small sprigs of coriander
  • dozen basil leaves
  • dozen mint leaves
  • handful of pickled carrots and daikon see this pickled carrots and daikon recipe

Instructions

  • Preheat oven to 180 degrees C
  • Place the demi-baguettes in the oven until warm — usually about a minute.
  • Slice the baguette lengthways but don’t cut all the way through.
  • Spread the Sriracha mayonnaise thickly on both the bottom half and top half of the baguette.
  • Add coriander next, then the cucumber slices, basil after that, then the slices of turkey, and mint.
  • Add the pickled carrots and daikon and any leftover herbs to pretty it up.
  • Add a few more drops of Sriracha if you like things spicy.
  • Eat immediately!

Nutrition

Serving: 1g | Calories: 531kcal | Carbohydrates: 85.3g | Protein: 15.2g | Fat: 9.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 7.4g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 2926mg | Fiber: 6.3g | Sugar: 66.8g

Do let us know if you make our Cambodian num pang recipe for num pang barang as we’d love to know what you think.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Shannon says

    January 20, 2018 at 9:44 pm

    When you were in Cambodia did you see them put a thick sweet sauce on the baguettes? similar to honey… but different? I have had no luck finding out what that was…

  2. Lara Dunston says

    January 20, 2018 at 11:52 pm

    Hi Shannon, we live in Cambodia :) Normally they will spread either a rustic pate on the baguette, or a chilli sauce… but neither are really like honey. The closest thing to honey here is a caramel-like palm sugar syrup. But they don’t usually put that on num pang. Do you have a pic or any more info? Happy to investigate for you :)

  3. Shannon says

    January 21, 2018 at 9:29 am

    “Caramel-like palm sugar syrup” sounds like a good name for what I had. It was a baguette cut in half with this thick glaze inside that was toasted, and on the side were some thin duck slices and some slightly vinegar-y sliced vegetables. It was very tasty, but I didn’t know what it was. The shop is just outside the Phnom Pehn airport.

  4. Kimberley R says

    June 14, 2020 at 1:39 pm

    Didn’t even know this was a ‘thing’. Banh Mi joints are everywhere in Sydney and Melbourne now and are doing some not-so-traditional fillings, mainly to cater for vegetarians. Made your version with chicken, we find turkey too dry. It was delicious!5 stars

  5. Lara Dunston says

    June 14, 2020 at 9:04 pm

    Kimberley, we dream of the day when num pang is a ‘thing’ in Australia. We agree re the turkey. That was Neil Perry’s fault we made turkey that Christmas. We were hoping he was going to suggest something Asian or a Mexican feast, which is what we noticed on his Instagram page he ended up doing! Thanks for dropping by!

  6. shiva shakti says

    August 11, 2022 at 5:22 pm

    This is such an interesting article with such a delicious recipe shared for all. Even with such simple and few ingredients, it’s such a scrumptious dish. As an Indian restaurant ourselves, at Shiva Shakti, we serve traditional Indian-Mughlai food in Phnom Penh, Cambodia. Check out our website for more information about us.

  7. Lara Dunston says

    August 11, 2022 at 9:54 pm

    Hello, thanks for the kind words. I will definitely check out your website and we’ll dine there when we’re in Phnom Penh again in a few weeks. I’ve had to remove your link, however, as we have a policy of not publishing promotional comments/links as it encourages spammers. I’ve left this comment here as I know how challenging it’s been for restaurants throughout the pandemic and our readers can Google your restaurant if it interests them.

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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