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Banh Chao
Cambodia
Cambodia and Vietnam share this dish. The Cambodian version uses a slightly thicker batter.
Cambodian sizzling crêpes — thin rice flour crêpes cooked with pork, prawn and bean sprouts, eaten wrapped in lettuce with herbs and dipped in sauce. The Cambodian cousin of Vietnamese bánh xèo.
Prep
20 mins
Cook
15 mins
Difficulty
Medium
Calories
440 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300grice flour
300mlcoconut milk
200mlwater
1 tspturmeric
200gpork belly, thinly sliced
200gprawns
200gbean sprouts
fresh lettuce, mint, coriander and dipping sauceto serve
Method
1
Mix rice flour, coconut milk, water and turmeric to a thin batter.
2
Heat oil in a pan. Pour batter. Add pork and prawn.
3
Cover 3 minutes. Uncover. Cook until crispy.
4
Wrap pieces in lettuce with herbs. Dip in sauce.
Chef's Tip
The sizzle when batter hits the pan tells you the heat is right.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.