Num Pang: Bold Recipes from New York City’s Favorite Sandwich Shop

100 Cambodian- and Southeast Asian-inspired recipes from New York’s favourite sandwich shop In a city with so many great sandwich shops, Num Pang Sandwich Shop is a standout in New York, receiving high praise from numerous sources including Bon Appetit 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 favourites 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 mouth watering recipes taste. AUTHOR: In 2009, Ratha Chaupoly and Ben Daitz opened up the Num Pang Sandwich shop, which sells Asian sandwiches and sides that combine flavours from Ratha’s childhood in Cambodia with Ben’s culinary technique. They now have six locations throughout the city. SELLING POINTS: . Untapped cuisine: Interest in Asian food, from food trucks to food festivals, seems to be at an all-time high, and yet there is almost nothing currently published on the topic of Cambodian-style food. Full colour throughout