Breads
Num Pang
Ingredients
- - 500 g (4 cups) bread flour
- - 10 g (2 tsp) instant yeast
- - 10 g (2 tsp) sugar
- - 10 g (2 tsp) salt
- - 320 ml (1 1/3 cups) warm water
- - 20 ml (4 tsp) vegetable oil
- - rice flour, for dusting (optional, for crust texture)
Method
- In a large bowl, combine the flour, yeast, sugar and salt.
- Add the warm water and oil, mixing until a rough dough forms.
- Knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled.
- Punch down the dough and divide into 4 equal portions. Shape each into a long, tapered baguette form.
- Place on a baking tray, cover loosely, and let rise for a further 30–40 minutes.
- Preheat the oven to 230°C (445°F). Score the tops diagonally with a sharp blade.
- Bake for 18–22 minutes, spraying the oven with water at the start for extra steam, until golden and crisp.
- Cool on a rack for at least 10 minutes before slicing.
Introduction: Num Pang is Cambodia's take on the French baguette, introduced during the colonial era and thoroughly localised into a lighter, airier loaf with a thinner, crackly crust suited to the tropical climate.
Cultural Background: Num Pang is Cambodia's take on the French baguette, introduced during the colonial era and thoroughly localised into a lighter, airier loaf with a thinner, crackly crust suited to the tropical climate. It is a breakfast and snack staple, most famously split and filled with pâté, pork and pickled vegetables to make Cambodia's answer to the sandwich.
Tips: A quick spray of water into the hot oven at the start of baking helps develop the thin, crackly crust characteristic of Num Pang. Cambodian versions are typically lighter and less chewy than a classic French baguette — avoid over-kneading for a softer interior.
Variations: A slightly sweeter dough is sometimes used for snack breads. Whole loaves are split lengthwise and toasted for sandwich preparation. Already vegetarian and vegan as written.
Storage: Store at room temperature in a paper bag for up to 1 day; freeze whole or sliced for up to 1 month.
Reheating: Warm in a 180°C (350°F) oven for 5 minutes to re-crisp the crust before serving.
Nutrition: Per serving (1 small baguette, approx.): 260 kcal, 8 g protein, 3 g fat, 50 g carbohydrate, 2 g fibre, 480 mg sodium.
FAQs:
Q: Why is my crust not crackly?
A: This is usually due to insufficient steam in the oven; adding a spray of water at the start of baking helps significantly.
Q: Can this dough be made ahead?
A: Yes — after the first rise, the dough can be refrigerated overnight; bring to room temperature before shaping.