Staff Pick
Num Pang makes its own Cambodian version of the Vietnamese banh mi. If you’ve been making your own banh mi and you want to step it up a notch, Num Pang is for you. These sandwiches are mostly meat-centric, but there is plenty of attention paid to the sides and the pickle making that is so essential to Southeast Asian cooking.
Recommended By Tracey T., Powells.com
Synopses & Reviews
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop
In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili–Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain’s signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.
Review
“Ratha and Ben are masters of delicious composition. They are virtuosos because they make perfectly balanced sandwiches: no alterations, no additions, no substitutions (less a little extra Sriracha). But each individual element of a num pang is an artwork in and of itself, which makes this quirky and crafty book so delicious and the sandwiches actually simple to replicate at home in my own kitchen. Num Pang is the true and definitive #yumbang!!!” Mario Batali, chef, entrepreneur
Review
“Num Pang is one of those places that opened in NYC and immediately harvested a cult following. There are only two reasons how this is made possible in New York, the most competitive restaurant market in the world: 1) delicious food and 2) amazing culture. The food is delicious, made with care and passion, and comes from two of the best guys around. From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection, and I promise Ben and Ratha, I will COOK THIS BOOK!!!” Michael Chernow, owner of Seamore’s and co-owner of The Meatball Shop
About the Author
In 2009, Rathat Chaupoly and Ben Daitz opened up the Num Pang Sandwich shop, which sells Asian sandwiches and sides that combine flavors from Ratha's childhood in Cambodia with Ben's culinary technique. They now have six locations throughout the city.