I was in NYC for work and stopped by Num Pang after hearing the buzz about their Cambodian sandwiches.
Despite it being below freezing outside, the lunch line snaked outside into the cold as the eager sandwich eaters awaited their turn to order.
Two sandwiches seem to get the most attention: The Ginger BBQ Brisket and the Pork Belly. I opted for the Ginger BBQ Brisket. Incredible sandwich… for me a game changer. One of those sandwiches that I will likely go out of my way to find and devour when in NYC. I am craving now.
They have several locations around the city but I was in the Midtown location that didn’t have any seating. So I exited with my bag in hand and found a frozen table around the corner. I did the Guy sandwich hunch and had my first bite..oh hell yeah. The ginger with the bbq beef is a combo I have never tasted. They claim BBQ but it’s not what I think of in BBQ (tomato base or vinegar) it was more like a pot roast with ginger notes. The spicy and creamy mayo did it’s thing and the slightly pickled long cut cucumber, cilantro and carrots gave it a freshness and crunch.
Here is my attempt at replicating it based upon an article and outline of the original. I tried to scale it down to a family or 4-5 servings. The sandwich turned out great but I thought it was a little heavy on the apple cider vinegar so I am going to adjust that without trying it.
Grass Fed Brisket
2 onions rough chopped
3 carrots cut into large chunks
Big chunk of ginger (skinned and sliced)
2 tbs of mustard seeds
2 tbs of peppercorns
1 tbs of Korean Chili Flakes
2 tsp of Kosher Salt
1 quarts of Apple Cider Vinegar
2 beers (Guinness)
2 cups beef stock (or to cover the meat)
Cambodian Ginger BBQ Sauce
1 28oz canned tomatoes
knuckle of ginger chopped
28oz of the beef cooking liquid
8oz of Tomato paste
1/2 cup of soy sauce
1 tbs of white vinegar
5 dried arbol chilies
Honey and Sugar to taste
Sandwich roll (Jalapeno and cheese)
pickled carrots and cucumber
Chili mayo (Dukes Mayo with Sriracha)
1. In a slow cooker add all the beef ingredients and cook for 8 hours until fork tender. Make sure the meat is covered in liquid so depending upon the size of yours you may need to add some beef stock or more vinegar.
2. To make the BBQ sauce. Grill onions so that they have char marks. In a suace pan add everything and let all the flavors meld together. Add everything in a blender and blend slowly(careful because the liquid is hot). Taste and adjust seasoning accordingly.
3. Assemble the sandwich by toasting your bread by broiling until golden brown and crusty so it holds up. Mix Dukes mayo and Sriracha and slather that on the bottom and top of the bread. Remove the fat from the beef, fork shred it and add it to a bowl with the the bbq sauce. Right before you are ready to eat add the beef and top with cilantro, pickled carrots and cucumber. Let the juice drip down your arm as your mind is blown from what you are eating.