Num Pang: Cambodian Fish Cake Sandwich

Name: Num Pang: Cambodian Fish Cake Sandwich
Cuisine: Asian, Vietnamese
Ingredients: 1/4 cup sugar; 1/4 cup apple cider vinegar; 1/4 cup rice vinegar; 2 tablespoons water; 1 teaspoon sea salt; 1 cup grated carrot; 3 slices bread; 3/4 container of firm tofu, pressed 10 minutes; 1 14-ounce can hearts of palm; 1/2 cup parsley; 2 scallions; 2 teaspoon grated ginger; 2 teaspoons toasted sesame seed oil; 2 teaspoons coriander seeds; 1 teaspoon dulse; 1 tablespoon cornstarch; Zest of 1 lime; Panko bread crumbs, as needed; 1/2 cup firm tofu; 2 tablespoons water; 1 tablespoon garlic chili sauce (or sambal oelek); 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 4 crusty burger buns, toasted; Sliced cucumbers; Cilantro

Instructions

Num pang is a Cambodian dish that is similar to a banh mi but has subtle differences when it comes to the type of bread and the toppings. This vegan version of num pang features fish cakes made from tofu, bread slices, hearts of palm, and dulse. Layered on top of the fish cake is a homemade chili mayonnaise, pickled carrots, cilantro, and crisp cucumber slices. You can air fry these babies or pan-fry them, as you wish, but don't skip on the toppings- they really do make this sandwich authentic and amazing.

Updated at: Sun, 01 Aug 2021 10:56:40 GMT