Khmer Banh Xeo – Cambodian Savory Pancake

Steps

1. 1
   Step 1:

   Whisk together the rice flour, cornstarch, coconut milk, water, and turmeric in a bowl until smooth.

2. 2
   Step 2:

   Let the batter rest for 15 minutes to hydrate the flour for better texture.

   15 min
3. 3
   Step 3:

   Heat a 10-inch nonstick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.

4. 4
   Step 4:

   Sauté the pork belly slices for 3–4 minutes until lightly browned.

   3–4 min
5. 5
   Step 5:

   Push the pork belly to one side of the skillet.

6. 6
   Step 6:

   Add the onion slices and cook for 1 minute until slightly softened.

   1 min
7. 7
   Step 7:

   Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.

8. 8
   Step 8:

   Scatter the bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.

   2 min
9. 9
   Step 9:

   Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.

   3–4 min
10. 10
    Step 10:

    Fold the pancake in half over the bean sprouts using a spatula, then transfer it to a plate.

11. 11
    Step 11:

    Repeat steps 2–8 with the remaining batter and ingredients, adding oil as needed to prevent sticking.

12. 12
    Step 12:

    Serve immediately with fish sauce for dipping.