Num pang

In Cambodian cuisine, num pang (នំបុ័ង ; from 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 ; "bread with meats"). It is similar to Laos's khao jee pâté and Vietnam's bánh mì.

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

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

Variations
There are a number regional variations of num pang with different fillings:
 * Num pang pâté (នំបុ័ងប៉ាតេ) with pâté, a variety of cold cuts, mayonnaise, pickled carrots and daikon, cucumbers and fresh herbs (such as coriander).
 * Num pang brahet (នំបុ័ងប្រហិត) with pork meatballs, mayonnaisee, pickled carrots and daikon, salad, and fresh herbs (such as coriander, mint and basil). A very popular street food snack in Siem Reap.
 * Num pang sach chruk (នំបុ័ងសាច់ជ្រូក) with braised pork belly, mayonnaise, pickled carrots and papaya, and fresh herbs (such as coriander).
 * Num pang sach ko (នំបុ័ងសាច់គោ) with grilled lemongrass beef skewers, mayonnaise, pickled carrots and papaya, cucumber and fresh herbs.
 * Num pang trey khaw (នំបុ័ងខត្រី) with fish simmered in tomato sauce, mayonnaise, pickled carrots and papaya, cucumber, and fresh herbs (such as coriander).