Ratha Chau's Ginger Barbecue Brisket Sandwich Recipe

Chef Ratha Chau outside his Cambodian sandwich shop, Num Pang.
Arthur Bovino


For the brisket:

  • 3 Onions, quartered
  • 5 Carrots, cut in thirds
  • 2 pieces of brisket
  • Salt, enough to lightly cover the entire brisket
  • 1 whole ginger, sliced
  • ½ cup mustard seeds
  • ½ cup whole peppercorns
  • 2 Beers (preferably Guinness)
  • 3 quart apple cider vinegar
  • ½ cup whole garlic

For the ginger barbecue sauce:

  • 5 Onions, grilled
  • 5 pieces ginger, chopped
  • 6 quarts cooked jus from brisket
  • 1 can of whole tomatoes (one gallon)
  • Sugar, to taste
  • ½ cup soy sauce
  • Honey, to taste
  • ¼ cup white vinegar
  • 5 pieces dry chili

For the sandwich:

  • Baguette
  • handful of cilantro
  • handful of pickled carrot
  • handful of pickled cucumber
  • spoonful of chili mayo

"This isn't typical of what you'll see anywhere else," Chef Ratha Chau noted of the ginger barbecue brisket sandwich that he serves at Num Pang, his Cambodian sandwich shop just off Union Square in New York City.

And he's right. This is a tasty, messy sandwich. Juices drip down your fingers, there's mayo on your palms, you can't put it down once you start, and you need at least three napkins once you're done. But you just don't care. Tang, sour, sweet, creamy plus deep earthy meat on slightly toasted bread. It's a Sunday sandwich-- something to eat when you don't have to be anywhere.

So be wise. Take note of his recipe. - Arthur Bovino


For the brisket:

Heat oven to 350 degrees.  Place the onions and carrots on the bottom of hotel pan. Rub a light, thin layer of salt on both pieces of brisket. Add mustard seeds and whole peppercorns. Put the second piece of brisket on top of the first piece. Add ginger and garlic on top of the second piece of brisket. Add apple cider and beer, and cover with tinfoil. Put in the oven, checking the meat's tenderness.  Pull out after and pull fat while warm. Let cool.

For the sauce:

Grill five onions. Add all ingredients together and blend slowly, until slightly thick.

Sandwich assembly:

Slice and slightly toast a baguette. Place brisket on the sandwich,and top with cilantro, pickled carrot, chili mayo, and cucumber.


Calories per serving:

20,869 calories

Dietary restrictions:

High Fiber, Low Carb Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free

Daily value:



  • Fat 3,246g 4,995%
  • Carbs 230g 77%
  • Saturated 1,302g 6,510%
  • Fiber 65g 262%
  • Sugars 92g
  • Monounsaturated 1,391g
  • Polyunsaturated 131g
  • Protein 2,629g 5,258%
  • Cholesterol 13,626mg 4,542%
  • Sodium 20,011mg 834%
  • Calcium 3,879mg 388%
  • Magnesium 3,410mg 852%
  • Potassium 48,158mg 1,376%
  • Iron 248mg 1,378%
  • Zinc 623mg 4,155%
  • Phosphorus 25,282mg 3,612%
  • Vitamin A 2,955µg 328%
  • Vitamin C 398mg 663%
  • Thiamin (B1) 20mg 1,361%
  • Riboflavin (B2) 20mg 1,158%
  • Niacin (B3) 600mg 3,002%
  • Vitamin B6 69mg 3,447%
  • Folic Acid (B9) 1,640µg 410%
  • Vitamin B12 200µg 3,334%
  • Vitamin E 78mg 391%
  • Vitamin K 454µg 568%
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