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

by Ratha Chaupoly, Ben Daitz, Raquel Pelzel

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.
 

Genres: Cookbooks, Food, Reference, Nonfiction, Cooking

240 pages, Hardcover

First published May 17, 2016

Reviews

[Wdmoor · Rating 5 out of 5]

I'm just not enough of a foodie to make the trek in NYC to visit http://www.numpangnyc.com/ and now I don't have have to. But be warned, don't be hungry when you first look at Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop because you'll be ready to start ripping pages out and eating them.

Some recipes are more complex than others, some are pleasantly easy and fun to make...and more fun to eat.

[Kim · Rating 3 out of 5]

📚 "Num Pang" by Ratha Chaupoly & Ben Daitz
▪️In Khmer, "num pang" means bread or sandwich. In the context of this cookbook, it was the name of a no-longer operating sandwich shop in NYC owned and operated by a Cambodian chef.
▪️I had high hopes for this cookbook. I was excited to read recipes by a Cambodian chef and was hoping to relate to the ingredients and dishes in the book. Overall, I'd say the book is fine. There were a few recipes that sparked a little sense of familiarity with my Cambodian and Khmer culture but not as many as I thought would. To give credit to the chef, the recipes were amazing examples of thinking outside the box, elevating Cambodian and Southeast Asian flavors, and showcasing some fusion dishes. But for me, that kind of food didn't resonate with me.
▪️Another thing, pictures. I love cookbooks with lots of pictures! The ones in this book were gorgeous but few and far between. I personally hold a grudge when there isn't a photo of the dish on every recipe. I want to eat with my eyes first but if you don't put in the pictures, I don't care about the recipe as much. I'm definitely glad I checked this book out (literally, from the library) because Cambodian food doesn't get the same attention as other SEA cuisine and its important to document the recipes that come from the talented Khmer chefs and cooks around the world.

[Stephanie · Rating 3 out of 5]

I was looking for a bahn mi /(num pang) recipe, so I could make without my allergens (soy, dairy, oat, avocado). I haven't yet made anything in the cookbook, but the colors and photos look nice! I'm a little bothered by the long intro and the unnecessarily long ingredient pantry intro. Some of the recipes are a little too exciting for my tastebuds, but I will definitely be trying some out (or if I'm too lazy I'll order it) I'm planning on making the seared coconut tiger shrimp recipe

3/5stars

[Liquidlasagna · Rating 5 out of 5]

liked by Mario Batali

[Susie · Rating 5 out of 5]

Had to buy a copy! Hard to find good baguettes around here :(

[Kathy Roaleen]

Really great book with lots of nummy healthy recipes I will love to make.