Num pang
Num pang with catfish and peppercorns
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). It is similar to Laos's khao jee pâté and Vietnam's bánh mì.


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.