The Cambodian baguette sandwich sold as street food is called num pang.
Num pang is built around a crusty baguette, reflecting the influence of French colonial baking in Cambodia. Vendors fill it with ingredients such as pâté, grilled meat, pork, pickled vegetables, cucumber, herbs, and chili. The combination of bread, savory filling, fresh herbs, and sharp pickles makes it a quick and portable meal.
It is commonly sold from carts, small shops, and market stalls in Cambodia, especially in Phnom Penh. Different vendors use different meats and sauces, so the sandwich is not a single fixed recipe. Breakfast and lunchtime versions are both common.
Num pang is often compared with Vietnam’s bánh mì because both use baguettes and Southeast Asian fillings. They are related examples of colonial-era food adaptation, but num pang is the Cambodian name and culinary tradition. The term num generally refers to a prepared food or snack in Khmer usage.