Khmer Banh Xeo – Cambodian Savory Pancake
Khmer Banh Xeo — a Cambodian savory pancake made with pork.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner
Ingredients
- 1 g rice flour
- 0.25 tbsp cornstarch
- 1.25 ml coconut milk
- 0.75 ml water
- 0.5 tsp ground turmeric
- 0.5 lb pork belly slices
- 1 g bean sprouts
- 0.5 g onions
- 2 tbsp vegetable oil
- 1 pcs splash fish sauce
Instructions
- In a bowl, whisk together the rice flour, cornstarch, coconut milk, water, and turmeric until the batter is smooth, then let it sit for 15 minutes so the flour can hydrate.
- Place a 10-inch nonstick skillet over medium-high heat (about 375°F) and add 1/2 tablespoon of vegetable oil.
- Cook the pork belly slices in the skillet for 3–4 minutes until they are lightly browned, then push them to one side of the pan.
- Add the sliced onions to the skillet and cook for about 1 minute, just until they begin to soften.
- Give the rested batter a quick stir to reincorporate any ingredients that settled.
- Ladle roughly 1/2 cup of batter into the skillet and immediately tilt and swirl the pan to spread a thin layer across the bottom.
- Pile bean sprouts over one half of the pancake, then cover the skillet with a lid and steam them for 2 minutes.
- Remove the lid and continue cooking for another 3–4 minutes, until the pancake’s edges lift and become golden-brown and crispy.
- Using a spatula, fold the pancake over the sprouts to create a half-moon and slide it onto a plate.
- Repeat the process with the remaining batter and fillings, adding more oil to the skillet as needed to keep the pancakes from sticking.
- Serve the pancakes right away, accompanied by fish sauce for dipping.