There are a number of regional variations of
num pang with different fillings: •
Num pang pâté () with
pâté, a variety of
cold cuts,
mayonnaise, pickled carrots and
daikon, cucumbers and fresh herbs (such as
coriander). •
Num pang brahet () with pork
meatballs, mayonnaise, pickled carrots and daikon, salad, and fresh herbs (such as
coriander,
mint and
basil). A very popular street food snack in
Siem Reap. •
Num pang sach chruk () with
braised pork belly, mayonnaise, pickled carrots and
papaya, and fresh herbs (such as
coriander). •
Num pang sach ko () with grilled
lemongrass beef skewers, mayonnaise, pickled carrots and papaya, cucumber and fresh herbs. •
Num pang trey khaw () with fish
simmered in tomato sauce, mayonnaise, pickled carrots and papaya, cucumber, and fresh herbs (such as
coriander). File:Num Pang with liver pate.jpg|
Num pang with
liver pâté File:Kampuchea oxtail num pang.jpg|
Num pang with
oxtail File:Catfish peppercorn num pang.jpg|
Num pang with
catfish ==References==