In Cambodian cuisine, num pang (Khmer: នំបុ័ង[numpaŋ]; from French: 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[numpaŋsac]; "bread with meats"). It is similar to Laos's khao jee pâté and Vietnam's bánh mì.
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.[7]
Num pang sach chruk (នំបុ័ងសាច់ជ្រូក) with braisedpork 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).