Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop by Ratha Chaupoly and Ben Daitz and Raquel Pelzel

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sambal-glazed chicken wings

    • meggan on February 04, 2020

      These were pretty good. I don't have a broiler so I just turned the oven up which resulted in them being a little overcooked. They are not particularly spicy.

  • Bacon fried rice

    • meggan on February 13, 2019

      Easy, bacony - what's not to like?

  • Holy pickled carrots

    • Hannaha100 on January 18, 2017

      I made this in a hurry and made two big errors. Firstly, I didn't check the quantities. This makes a quart, which for the benefit of fellow Brits is over a litre - that's a lot of pickle. When I first tasted it I was a little disappointed, it tasted a bit sweet. After checking the recipe I realised I had left out the distilled vinegar. Now that I've added it it tastes glorious and I'm genuinely excited about the sandwiches I'm going to be making over the next couple of weeks.

  • Roasted cauliflower with Thai eggplant puree

    • Hannaha100 on January 18, 2017

      Made with regular aubergine. Nice but too much soy sauce for my taste. Would add more spices to cauliflower in the future. Make sure to reduce the recipe.

  • Grilled skirt steak with crushed coriander and peppercorns

    • Kduncan on November 18, 2018

      Really good flavor for very little work. Definitely a hit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Leite's Culinaria

    There’s a lot to explore in this book from the founders of the Cambodian-style sandwich shop whose namesake is a banh mi-like collision of tastes and textures...

    Full review
  • ISBN 10 054453431X
  • ISBN 13 9780544534315
  • Published May 17 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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.

Other cookbooks by this author