chicken

Num Pang – Cambodian Baguette Sandwich

Name: Num Pang – Cambodian Baguette Sandwich
Yield: 4 servings
Ingredients: 4 Baguette; 1 lb Chicken Thighs; 1/4 cup Soy Sauce; 2 tablespoons Honey; 2 tablespoons Vegetable Oil; 1/2 cup Carrots; 1/2 cup Daikon Radish; 1/4 cup Rice Vinegar; 1 tablespoon Sugar; 1/4 cup Mayonnaise; 1 tablespoon Sriracha; 1/2 cup Cilantro Leaves; 1/4 cup Cucumber

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baguette4
Chicken Thighs1 lb
Soy Sauce¼ cup
Honey2 tbsp
Vegetable Oil2 tbsp
Carrots½ cup
Daikon Radish½ cup
Rice Vinegar¼ cup
Sugar1 tbsp
Mayonnaise¼ cup
Sriracha1 tbsp
Cilantro Leaves½ cup
Cucumber¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 0 min

1
In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2
Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3
While 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.

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