Num pang
Alternative namesnom pang, nompang, nombang, Cambodian sandwich
Place of originCambodia
Main ingredientsBaguette, mayonnaise, meat, vegetables, herbs
Similar dishesbánh mì, khao jee pâté

In Cambodian cuisine, num pang (Khmer: នំបុ័ង, 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).


Baguettes were adopted into Cambodian cuisine from the French when Cambodia was a protectorate in French Indochina.[1]

More recently, num pang has spread outside of Cambodia with eateries specializing in num pang opened in cities, such as New York,[2] Washington,[3] Boston,[4] and Melbourne.[5]


There are a number regional variations of num pang with different fillings:


  1. ^ Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 21. ISBN 978-0-794-65039-1.
  2. ^ Kludt, Amanda (23 June 2011). "Num Pang Sandwich Shop Now Open in Midtown". Eater. Retrieved 5 August 2023.
  3. ^ Jones, Caroline (7 May 2015). "The 'Wiching Hour: Maketto's Cambodian "Num Pang" Pork Sandwich". Washington City Paper. Retrieved 5 August 2023.
  4. ^ Cain, Jacqueline (9 May 2017). "Num Pang Lands in Boston This Week". Boston. Retrieved 5 August 2023.
  5. ^ "Kampot Kitchen shares Cambodian culture through num pang baguettes". Seasoned Traveller. Retrieved 5 August 2023.
  6. ^ Dunston, Lara. "Num Pang Pate Recipe – Cambodian Style Vietnamese Banh Mi". Grantourismo Travels. Retrieved 5 August 2023.
  7. ^ Dunston, Lara. "Num Pang with Meatballs Recipe for a Summer Baguette Sandwich". Grantourismo Travels. Retrieved 5 August 2023.