Num Pang Pate
| Num Pang Pate | |
|---|---|
| Khmer name | នំបុ័ងប៉ាតេ |
| Other names | Num pang pate; Nom pang; Nombang; Cambodian sandwich |
| Dish types | Snack |
| Subjects | Food & Foodways; Migration & Diaspora; Work & Livelihoods |
| Related dishes | Sach Ko Ang; Tuk Trey |
Cambodian baguette sandwich of country pate, cold cuts, pickled vegetables and herbs.
Num Pang Pate (Khmer: នំបុ័ងប៉ាតេ) is a Cambodian baguette sandwich of country pate, cold cuts, pickled vegetables and herbs. (Wikipedia: Num pang)
Cultural context
Num pang pate is a sandwich variation of num pang containing pate, a variety of cold cuts, mayonnaise, pickled carrots and daikon, cucumber and fresh herbs such as coriander, built on a short baguette with a thin crisp crust and soft airy crumb. (Wikipedia: Num pang) Num pang is part of Cambodian cuisine and originated in Cambodia, and baguettes were adopted into Cambodian cuisine from the French when Cambodia was a protectorate in French Indochina. (Wikipedia: Num pang) The sandwich has spread outside Cambodia, with eateries specialising in it opening in New York, Washington, Boston and Melbourne. (Wikipedia: Num pang) Grantourismo describes num pang as Cambodia's version of Vietnam's banh mi but little known outside Cambodia and the Khmer diaspora, notes that Cambodian street food cooks usually make their own rustic French-style pate while families are now more likely to buy it, and records a Khmer American commenter who says Khmer sandwiches in the United States are commonly called banh my. (Grantourismo)
Preparations and recipes
- Lara Dunston, Grantourismo
- Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
Regional and community variations
Other named versions include num pang brahet, made with pork meatballs, mayonnaise, pickled carrots and daikon, salad and fresh herbs such as coriander, mint and basil. (Wikipedia: Num pang) Grantourismo notes that rustic country-style pork pate is typical in Cambodia but smooth duck or chicken liver pate, mousse or a rustic terrine can be used, cold cuts may include country ham, pastrami, coppa, mortadella, lardo or salami, and coriander may be swapped for basil or mint. (Grantourismo)