Cambodian Vegetarian Num Pang Recipe for a Baguette Filled with Fragrant Herb Frittata
This Cambodian vegetarian num pang recipe makes a ‘num pang’, a Cambodian baguette sandwich slathered in mayonnaise and filled with a quick pickle of grated carrot and daikon, fresh salad ingredients, fragrant herbs such as coriander, mint and basil, slices of climbing wattle frittata or saom cakes, called pong moan chien saom in Khmer, and a squirt of chilli sauce.
Cook the climbing wattle frittata or sa’om cakes according to our recipe then let them cool down.
Make the quick pickle of carrots and daikon using our recipe then set that aside while you prep the salad ingredients and fresh herbs.
Heat your oven to 180°C and pop the demi-baguettes in to warm them up.
Cut the baguettes lengthways, taking care not to slice them all the way through.
Slather the creamy mayonnaise thickly onto the bottom half of the baguette.
Layer on the lettuce, cucumber slices and quick pickle of carrots and daikon.
Squeeze in the bite-size pieces of sliced climbing wattle frittata or sa’om cake, add a layer of fresh herbs, squirt on some homemade Sriracha, and add sprinkle of finely sliced birds eye chillies (optional).
Serve immediately while the baguettes are still crispy and warm.
Calories: 855kcal | Carbohydrates: 134g | Protein: 27g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2087mg | Potassium: 926mg | Fiber: 11g | Sugar: 6g | Vitamin A: 10175IU | Vitamin C: 60mg | Calcium: 315mg | Iron: 11mg