Num Pang Veal Meatball Sandwich Recipe

Num Pang Veal Meatball Sandwich Recipe
Ratha Chau and Ben Daitz•

The Food Republic site has only been live for like a day, and we're already going on and on about meatballs. Oh well, can you blame us?

At least we're trying to diversify: We hit up the chefs at NYC favorite Num Pang for their recipe for a Cambodian veal meatball sandwich. It's got little in common with the Italian meatball sub. But if you're looking to expand your repertoire or just throw your taste buds a curveball, this is a great way to do it.

Ratha Chau and Ben Daitz are the owners of Num Pang Sandwich Shop in NYC's Union Square. And since you asked, yes, their restaurant is on twitter.

Num Pang Veal Meatball Sandwich Recipe
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Servings
4
sandwiches
Ingredients
  • 1 pound ground veal
  • 1/3 cup jasmine rice
  • 3 tablespoons hoisin sauce
  • 1/3 cup chopped Thai basil
  • 1 can whole peeled tomatoes
  • 4 tablespoons kosher salt
  • 3 tablespoons sugar
  • 1 yellow onion
  • 1 tablespoon black pepper
  • olive oil
  • 2 large carrots
  • 2/3 cups apple cider vinegar
  • 1/3 cup white vinegar
  • 2/3 cups water
  • 1 cup sugar
  • kosher salt
  • 1/2 gallon mayonnaise
  • 1/2 cup chili sauce
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon
  • baguette
  • 1 large cucumbers
  • cilantro
Directions
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