About this item
100 Cambodian- and Southeast Asian-inspired recipes from New Yorks favorite sandwich shop. In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili-Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chains signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.
About the Author
Born in Cambodia, Ratha spent the first few years of his life traveling throughout Southeast Asia before moving to Dobbs Ferry, New York. After attending Clark University, Ratha joined his brother in Maine exporting sea urchin to Japan where he remained for two years. His time spent in sea urchin exportation was tangentially related to the passion Ratha always had for cooking, and he frequently worked with restaurant owners and chefs. With his interest in the restaurant industry piqued, Ratha moved to Waltham, Massachusetts to join The Elephant Walk restaurants. After successfully working his way up through the front of house, Ratha moved to Manhattan where he eventually became general manager and wine director of Fleur de Sel. Eager to have his own restaurant offering a menu that reflected the food of Southeast Asia that he loved to prepare in his own kitchen, Ratha opened Kampuchea in the Lower East Side. Soon after opening, Ratha realized the fresh sandwiches on the menu were the biggest sellers, and he also recognized that the sandwiches could stand as a singular dining focus. Along with his friend Ben Daitz, Ratha opened Num Pang in Union Square in March 2009. Since then, they have continued to grow, opening up a flagship location in the up-and-coming NoMad neighborhood, as well as Midtown East, Chelsea Market Chelsea Market, Times Square, Hudson Eats at Brookfield Place, FiDi South and FiDi North.
