Nom Pang

Ingredients

Bread

• 4short baguettes, light and crusty

Pickled vegetables

• 1green papaya, shredded, or 2 carrots and 1 daikon
• 3 tbspsugar
• 1 tbspsalt
• 200 mlwhite vinegar
• 200 mlwater

Pork

• 500 gpork shoulder, thinly sliced
• 3 tbspfish sauce
• 2 tbspsugar
• 4garlic cloves, crushed
• 1 stalklemongrass, finely chopped
• 1 tspground black pepper
• 1 tbspoil

To build

• 150 gpork liver pâté
• mayonnaise
• cucumber batons
• coriander sprigs
• spring onions
• sliced chilli
• soy sauce or Maggi seasoning

Note

• the bread must be light and crusty, not dense

Directions

1. Peel the green papaya and shred it coarsely. Or shred carrot and daikon if you have no papaya. Toss the shreds with the salt and a spoonful of the sugar. Leave them in a colander for twenty minutes. Squeeze them out firmly with your hands.
2. Warm the vinegar, water and remaining sugar until dissolved. Let the pickling liquid cool completely. Pour it over the squeezed vegetables in a jar. Refrigerate them for at least two hours. Slice the pork shoulder as thinly as you can. Partly freezing it for twenty minutes makes slicing far easier.
3. Mix the fish sauce, sugar, garlic, lemongrass and pepper. Turn the sliced pork through it. Cover it and refrigerate it for at least an hour. Cooking the pork is quick and should be done hot. Heat the oil in a wide pan over a high heat. Add the pork in a single layer. Let it sit for a minute before moving it.
4. Cook it for five or six minutes, turning it. Cook in batches rather than crowding the pan. Put the baguettes in a hot oven for three or four minutes. Let them cool for a minute before filling. A hot roll will wilt the herbs and melt the mayonnaise.
5. Cut along one side, leaving a hinge. Do not cut all the way through. Pull out a little of the soft crumb to make room. Spread mayonnaise along the bottom face. Spread pâté along the top face. The fat on both faces protects the bread from the wet fillings. Lay the cucumber batons in first. Add the hot pork and any juices.
6. Squeeze the pickled vegetables out before they go in. Wet pickle soaks straight through the bread. Pile the pickle over the pork. Finishing it is done with the aromatics. Add plenty of coriander sprigs, stems and all. Add sliced spring onion and chilli.
7. Shake soy sauce or Maggi seasoning over the filling. Press the sandwich closed firmly. Serving it is done immediately. Wrap the bottom half in paper so it can be held. It does not keep and is built to order.

Technique

• The bread must be light and airy; a dense baguette makes a heavy sandwich.
• Squeeze the pickle dry before it goes in, or it soaks through the bread.
• Spread fat on both cut faces, which protects the bread from the wet fillings.

Substitutions

• Carrot and daikon in place of green papaya.
• Any smooth liver pâté.

Variations

• With grilled pork meatballs instead of sliced pork.
• With sardines in tomato sauce, which is a common cheap version.
• Vegetarian, with fried tofu and extra pickle.

History

Cambodian baguette sandwich descended from French colonial bakeries, filled with pate, pork, herbs and pickled vegetables.

Frequently asked questions

What is Nom Pang?

Nom Pang is a street food from Cambodia: crusty baguette stuffed with pâté, pork and pickled papaya. Cambodian baguette sandwich descended from French colonial bakeries, filled with pate, pork, herbs and pickled vegetables.

How long does Nom Pang take to make?

Nom Pang takes 40 min plus 2 hours pickling of preparation and 20 min of cooking. The recipe makes 4 sandwiches. It is rated medium to make.

What can I substitute in Nom Pang?

Yes, within limits. Carrot and daikon in place of green papaya. Any smooth liver pâté.

What is the most important thing to get right in Nom Pang?

Cook it for five or six minutes, turning it. Cook in batches rather than crowding the pan. Put the baguettes in a hot oven for three or four minutes. Let them cool for a minute before filling. A hot roll will wilt the herbs and melt the mayonnaise.