Num Pang – Cambodian Baguette Sandwich

Name: Num Pang – Cambodian Baguette Sandwich
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 4 baguettes; 1 lb chicken thighs; ¼ cup soy sauce; 2 tbsp honey; 2 tbsp vegetable oil; ½ cup carrots; ½ cup daikon radishes; ¼ cup rice vinegar; 1 tbsp sugar; ¼ cup mayonnaise; 1 tbsp sriracha; ½ cup cilantro leaves; ¼ cup cucumbers

A Cambodia dinner made with chicken. Ready in about 55 minutes. Difficulty: medium.

45 minPrep (about)
10 minCook (about)
55 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

¾ lb chicken thighs

Fresh & other

3 baguettes
1 ½ tbsp honey
⅓ cup carrots
⅓ cup daikon radishes
2 ¼ tsp sugar
⅓ cup cilantro leaves Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
3 tbsp cucumbers

Sauces & oils

3 tbsp soy sauce
1 ½ tbsp vegetable oil
3 tbsp rice vinegar
3 tbsp mayonnaise
2 ¼ tsp sriracha

How to make it

Steps in our own plain words.

Whisk your soy sauce plus honey to create a marinade in a medium bowl, 2.
Add your chicken thigh strips to the marinade, ensuring every piece is fully coated.
Let it sit for 20 min at room temperature, 3.
While the chicken marinates, mix the granulated sugar, rice vinegar, daikon radish and julienned carrots in a separate bowl, stirring till the sugar dissolves to pickle the vegetables.
Mix the mayonnaise and sriracha sauce well to make a spicy aioli in a small bowl, 5.
Heat the vegetable oil in a large pan or wok over medium-high heat till it shimmers, about 2 minutes, 6.
Add your marinated chicken strips to the hot pan in single layer, cooking for 4-5 min per side till they reach internal temperature of 165°F plus develop a golden-brown crust, 7.
While your chicken cooks, lightly toast your split baguettes in toaster oven or under broiler for 2-3 minutes until crisp on the edges, 8.
Spread a generous layer of your spicy aioli on the inside of every toasted baguette, 9.
Drain your pickled carrots plus daikon radish from their liquid.
Layer them on the bottom half of each baguette, 10.
Place the cooked chicken strips over the pickled vegetables in each sandwich.
Top your chicken using fresh cilantro leaves and thinly sliced cucumber.
Close your sandwiches by pressing the top half of every baguette down.