True, the sandwiches owe some of their heft to the toasted baguette.
Most of the business is takeaway, so Num Pang sensibly uses bread that holds to form when spread with housemade chili mayo, and perhaps coupled with an even moister ingredient like Spanish mackerel. The flavors of the fillings can sometimes seem merely tantalizing in proportion to the baguette, but they're first-rate and well-balanced.
Above: a sandwich starring Brooklyn-made Khmer-style grilled sausage ($7.50). Previously: The five-spice glazed pork belly sandwich (now $7.75) is a stalwart of Num Pang's menu. The pickled rhubarb that seemed mismatched on an early visit (in the photo below, it's largely hidden by the carrot) has lately been swapped out for more-apropos pickled Asian pear.
Num Pang
21 East 12th St. (University Pl.-Fifth Ave.), Manhattan (shown)
212-255-3271
Also at 140 East 41st St. (Lexington-Third Aves.)
212-867-8889
www.NumPangNYC.com
if I remember corrently, this is the cambodian place that has a catfish sandwich, right? If so, the catfish is really good too...
Posted by: adamclyde | August 01, 2009 at 10:42 PM
This is actually my absolute favorite sandwich right now. What's wrong with the rhubarb?
Posted by: BusDriverStu | August 02, 2009 at 02:19 PM
I like rhubarb, pickled rhubarb included, but for me it didn't meld with the pork belly. Or perhaps the carrot got in the way; either carrot or rhubarb, but not both, might work better.
Posted by: Dave Cook | August 02, 2009 at 10:22 PM
I have been trying to go here for nearly a month now. Twice they were closed and once they ran out of bread, but it is still high on my to do list. In your opinion, how does it compare with Nicky's?
Posted by: Kevin Brown | August 10, 2009 at 10:41 AM