Italian food fans (and Jersey Shore habitués) don’t have a monopoly on the meatball sandwich. Our Southeast Asian friends make a damned tasty one too, subbing out gooey mozzarella and tangy tomato for crunchy pickled carrots and spicy chili mayonnaise. That’s why Food Republic, where we’re always striving for global equality, has chosen this Cambodian version as our inaugural “Sandwich of the Week.”
At NYC’s Num Pang Sandwich Shop—which is actually kinda redundant, since num pang is Cambodian for bread or sandwich—the meatball sandwich tucks fluffy veal meatballs inflected with Thai basil, those crunchy carrots, and the chili mayo, into a toasted baguette. It’s insanely good, and the best part is, if you can’t make it to New York, you can make your own version at home with this recipe, which Food Republic adapted from the industrial measurements the Num Pang guys use to feed the masses during lunch rush in NYC’s Union Square.