The most famous sandwich at Num Pang. The pork is braised for hours until meltingly tender, then glazed in a savory-sweet honey and soy reduction. It's layered with a spicy chili mayonnaise, fresh cucumber, cilantro, and a generous helping of pickled carrots and daikon. The baguette is toasted until shatteringly crisp on the outside while remaining soft within. Reviewers consistently praise its complex flavor profile and the quality of the bread.
Tips from diners
The pork is very juicy. The chili mayo is the secret—it's not too spicy but adds a great creamy depth. The pickles are essential for cutting through the fat of the pork.
A robust and flavor-dense meat course. High-quality grass-fed beef is marinated and grilled until succulent, then tossed in a potent, aromatic BBQ sauce with a significant ginger kick. It is served with the standard fresh vegetables and house pickles. Reviewers highlight the brightness of the ginger as a standout feature that separates this from a standard beef sandwich.
Tips from diners
The beef is much leaner than the pork but still very flavorful. It's the best option if you want something substantial but slightly lighter. Ask for extra cilantro for more freshness.
A legendary side dish that is a required order for regulars. The corn is grilled until slightly charred, then brushed with a rich mixture of chili mayo and coconut milk, and finished with a generous layer of crunchy toasted coconut. It is sweet, savory, and spicy all at once. Reviewers consistently name it the best corn in New York.
A favorite for those wanting a refined vegetarian option. Large pieces of cauliflower are roasted until caramelized and tender, then dressed with a sweet-spicy house-made chili jam and fresh Thai basil. It offers a complex and satisfying flavor profile that rivals the meat options. Reviewers often cite it as one of the best vegetarian sandwiches in the city.
Founded by Chef Ratha Chaupoly and Ben Daitz, Num Pang (Cambodian for 'bread') revolutionized the New York sandwich scene. It focuses on the vibrant, spicy, and savory flavors of Cambodia, utilizing high-quality ingredients often ignored in the street food world. The menu is celebrated for its precise balance of sweet, salty, and acidic notes, centered around their signature toasted baguettes.
The Union Square location is primarily a takeaway operation with very limited seating. It gets incredibly busy during the lunch rush (12-2 PM). Arrive at 11:30 AM to walk right in—the counter staff are remarkably efficient.
The sandwiches are toasted, so they're at their absolute best in the first 10 minutes. If you're taking them to go, head to the nearby Union Square Park immediately to enjoy them while the bread is still perfectly crisp.
They don't hold back on the aromatics. If you're a fan of fresh ginger and Thai basil, you will love this menu. If you're sensitive to heat, ask for 'light chili mayo' on your sandwich.
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