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Ratha Chau's Ginger Barbecue Brisket Sandwich Recipe

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

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

"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:

  • 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


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.