Cambodian Num Pang with Meatballs Recipe for the Best Summer Baguette Sandwich
This Cambodian num pang with meatballs recipe will make you the best summer baguette sandwich. Num pang is Cambodia’s less-famous but equally delicious equivalent to Vietnamese banh mi. A popular street food snack, French-style baguettes are filled with juicy fragrant pork meatballs, a quick pickle of carrot and daikon, salad, and fresh herbs.
Servings: 2 People
Make the juicy Cambodian pork meatballs according to our recipe and let them cool a little.
Prepared the quick pickle of carrots and daikon using our recipe, then set that aside and prep the salad ingredients and fresh fragrant herbs.
Heat your oven to 180˚C and pop the demi-baguettes in for a minute or so until they’re warm.
Slice the baguette lengthways but don’t cut all the way through.
Spread the creamy mayonnaise thickly on the bottom half of the baguette.
Layer with lettuce, cucumber slices, slices or carrots or a layer of quick pickle of carrots and daikon.
Squeeze in five pork meatballs per baguette, squirt on some homemade Sriracha, then add a layer of fresh fragrant herbs such as coriander, mint and basil, and (optional) a sprinkle of some finely sliced birds eye chillies.
Eat while the baguettes are still warm and enjoy!
Calories: 710kcal | Carbohydrates: 131g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1542mg | Potassium: 686mg | Fiber: 10g | Sugar: 5g | Vitamin A: 7424IU | Vitamin C: 8mg | Calcium: 244mg | Iron: 8mg