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