Khmer Banh Xeo – Cambodian Savory Pancake
Khmer Banh Xeo – Cambodian Savory Pancake from Cambodia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 11 min
- Total
- 36 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Khmer Banh Xeo – Cambodian Savory Pancake is listed as pork from Cambodia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Rice Flour237 ml
- Cornstarch59 ml
- Coconut milk296 ml
- Water177 ml
- Turmeric2½ ml
- Pork227 g
- Bean sprouts237 ml
- Onion½
- Neutral oil30 ml
- Fish sauceto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 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. Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.
15 minStep 2
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.
5 minStep 3
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.
2 minStep 4
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.
4 minStep 5
Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking. Serve immediately with fish sauce for dipping.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Khmer Banh Xeo – Cambodian Savory Pancake take?
36 min all in — 10 min prep, 11 min cook, 15 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Soy, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — to taste. Taste at the end rather than adding a number we did not write.
How much fish sauce?
to taste of Fish sauce.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.