In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture.

It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").

It is similar to Laos's khao jee pâté and Vietnam's bánh mì.

[1] More recently, num pang has spread outside of Cambodia with eateries specializing in num pang opened in cities, such as New York,[2] Washington,[3] Boston,[4] and Melbourne.

[5] There are a number regional variations of num pang with different fillings: