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Num pang means "sandwich" in Khmer, a cousin to NYC's latest snacking craze, the Vietnamese bánh mì. These modest-size, easy-to-get-your-mouth-around sandwiches—filled with pork, skirt steak or veal meatballs (among other ingredients)—were first popularized by chef Ratha Chau at cult favorite Kampuchea Restaurant. For fire eaters, the chili mayo coupled with spicy cabbage should be enough, but if you like even more of a burn there's Asian sriracha hot sauce on hand. Takeout is at street level; there's seating upstairs.