Num Pang – Cambodian Baguette Sandwich

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a medium bowl, beat together the soy sauce and honey to create a marinade.
2. 2Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3. 3While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.
4. 4In a small mixing bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
5. 5Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. 6Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 70°C / 165°F and develop a golden-brown crust.
7. 7While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.
8. 8Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
9. 9Tip into a colander and drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
10. 10Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
11. 11Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
12. 12Close the sandwiches by pressing the top half of each baguette down gently.