Khmer Banh Xeo – Cambodian Savory Pancake
103 min · Serves 4 · By TheMealDB Import
- Pork
- Dinner
- Breakfast
- Dessert
- Kid-Friendly
Pork
Adapted from recipes-for-life.com
Ingredients
For 4 servings
- 1 cupRice Flour
- ¼ cupCornstarch
- 1¼ cupCoconut Milk
- ¾ cupWater
- ½ tspGround Turmeric
- ½ lbPork belly slices
- 1 cupBean Sprouts
- ½ Onion
- 2 tablespoonsVegetable Oil
- 1 SplashFish Sauce
Method
Prep 20 min · Cook 83 min
- 1Whisk together rice flour, cornstarch, coconut milk, water, and turmeric in a bowl until smooth, then let rest for 15 minutes—this hydrates the flour for better texture.
- 2Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.
- 3Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.
- 4Add onion slices and cook for 1 minute until slightly softened.
- 5Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.
- 6Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.
- 7Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.
- 8Fold the pancake in half over the bean sprouts using a spatula, then transfer to a plate.
- 9Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.
- 10Serve immediately with fish sauce for dipping.