Khmer Banh Xeo – Cambodian Savory Pancake

1. 1

   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.

   15 minutes
2. 2

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

3. 3

   Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.

   3–4 minutes
4. 4

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

   1 minute
5. 5

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

6. 6

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

   2 minutes
7. 7

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

   3–4 minutes
8. 8

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

9. 9

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

10. 10

    Serve immediately with fish sauce for dipping.

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