We're big fans of Num Pang, which has been quietly taking over New York with it's Cambodian-style bahn mi since the first shop opened in 2009. There are now five locations around Manhattan, which means there's a good chance you're not far from your fix.
One of the most popular sandwiches on the menu is the five spice-glazed pork belly, served with picked Asian pear in addition to the classic banh mi toppings. We got a peak into the kitchen to see how it's made—click through the slideshow to see!
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