Recipe
Num Pang Pate (recipe)
Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
This recipe for num pang pâté, the Cambodian pâté baguette, is by Lara Dunston of Grantourismo.[1] The sandwich is a filled baguette comparable to the Vietnamese bánh mì pâté, and it carries the influence of French colonial cooking.[1][2] Khmers commonly eat it for lunch or in the early evening, and vendors sell it throughout Phnom Penh.[3]
In Cambodia the usual filling is a rustic country-style pork pâté, which street-food cooks usually make themselves. Some families still make their own, though they are more likely to buy it than in the past. This recipe also allows a smooth duck-liver or chicken-liver pâté, a mousse or a rustic terrine.[1]
Ingredients
- 1 demi-baguette
- French mayonnaise, to taste
- 100 g rustic French country pate
- 6 slices cold cuts, any kind
- 1 cucumber, skin on, thinly sliced
- Quick pickle of carrot and daikon
- 12 small sprigs coriander
- Finely sliced bird's eye chilies or chili sauce, optional
Method
- Heat the oven to 180 °C (356 °F).
- Warm the demi-baguette about one minute.
- Split the baguette lengthwise without cutting the halves apart.
- Spread mayonnaise thickly across the upper half.
- Spread the rustic pate across the lower half.
- Layer the cold cuts generously.
- Add the cucumber, carrot and daikon pickle and coriander.
- Add sliced chilies or chili sauce if wanted.
- Fold the baguette together and eat immediately.