Num Pang

One of the best things at Kampuchea, New York’s sole Cambodian restaurant (which has since closed), was the sandwich known as num pang — essentially Vietnamese bánh mì by another name. Luckily, owners Ben Daitz and Ratha Chaupoly were smart enough to spin the sandwich off into a series of stand-alone, fast-casual counters with a rotating roster of sandwiches, including pulled durok pork, five-spice glazed pork belly, and ginger barbecue brisket, served on toasted Parisi mini-baguettes, plus customizable grain and rice bowls and salads featuring braised short rib, peppercorn catfish, or coconut tiger shrimp rounding the entire menu out.