Classic Nom Pang

This is an updated review of the vegan nom pang which I haven’t had in forever. Just like last time, it was absolutely delicious. The soft crusty bread was filled with pâté, pickled carrot, cucumbers, cilantro, fried tofu and marinated oyster mushrooms topped with mayo. This Cambodian version of a banh mi is just as savoury, just as flavourful and just as satisfying.

This is like a Cambodian version of a banh Mi, but veganized. It was full of umami flavours, grilled mushroom, pate, fried tofu and mayo, and to add some acidity pickled veg. They also provided a homemade sweet sticky chilli sauce to add, which was so delicious!