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One of the best things at Kampuchea, New York’s sole Cambodian restaurant, is the sandwich known as num pang—essentially Vietnamese bánh mì by another name. With the opening of the restaurant’s sandwich-shop spinoff, Num Pang, the number of places to eat Cambodian food in the city doubles, and it’s safe to say that the ever popular bánh mì will begin to feel the heat of competition. The cheerful little café has eight stools, a couple stand-up counters, and a rotating roster of sandwiches, from peppercorn catfish to hoisin meatballs ($6.75 to $9.25), served on toasted Parisi mini-baguettes with the usual pickled carrots, cilantro, cucumbers, and homemade chile-mayo. — Rob Patronite and Robin Raisfeld