Dinner

Num Pang – Cambodian Baguette Sandwich

Name: Num Pang – Cambodian Baguette Sandwich
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 4 baguettes, split; 1 lb chicken thighs, cut into strips; 1/4 cup soy sauce; 2 tablespoons honey; 2 tablespoons vegetable oil; 1/2 cup carrots, julienned; 1/2 cup daikon radish, julienned; 1/4 cup rice vinegar; 1 tablespoon granulated sugar; 1/4 cup mayonnaise; 1 tablespoon sriracha sauce; 1/2 cup cilantro leaves, leaves picked; 1/4 cup cucumber, thinly sliced

Crisp baguettes filled with soy-honey chicken, quick-pickled carrots and daikon, spicy sriracha aioli, cilantro, and cucumber.

35 min
700 kcal
Sandwich

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
In a medium bowl, whisk together the soy sauce and honey to make a marinade.
Step 2:
Add the chicken thigh strips to the marinade, coating each piece fully. Let stand at room temperature for 20 minutes.
20 min
Step 3:
While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl.
Step 4:
Stir the vegetables until the sugar dissolves to pickle them.
Step 5:
In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
Step 6:
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2 min
Step 7:
Add the marinated chicken strips to the hot skillet in a single layer.
Step 8:
Cook the chicken for 4 to 5 minutes per side, until it reaches an internal temperature of 165°F and develops a golden-brown crust.
4–5 min
Step 9:
While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2 to 3 minutes, until crisp on the edges.
2–3 min
Step 10:
Spread a generous layer of spicy aioli inside each toasted baguette.
Step 11:
Drain the pickled carrots and daikon from their liquid, then layer them on the bottom half of each baguette.
Step 12:
Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
Step 13:
Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
Step 14:
Close the sandwiches by gently pressing down the top half of each baguette.