Khmer Banh Xeo – Cambodian Savory Pancake

Pork · world favourite.

Ingredients

• 1 cup Rice Flour
• 1/4 cup Cornstarch
• 1 1/4 cup Coconut Milk
• 3/4 cup Water
• 1/2 tsp Ground Turmeric
• 1/2 lb Pork belly slices
• 1 cup Bean Sprouts
• 1/2 Onion
• 2 tablespoons Vegetable Oil
• Splash Fish Sauce

Method

1. Whisk — Whisk 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.
2. Heat the pan — Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.
3. Continue cooking — Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.
4. Add ingredients — Add onion slices and cook for 1 minute until slightly softened.
5. Stir — Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.
6. Cover and cook — Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.
7. Cover and cook — Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.
8. Continue cooking — Fold the pancake in half over the bean sprouts using a spatula, then transfer to a plate.
9. Add ingredients — Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.
10. Serve — Serve immediately with fish sauce for dipping.

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