Cambodian Num Pang Recipe — How to Make Num Pang Barang
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.
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.
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