Khmer Banh Xeo – Cambodian Savory Pancake

Name: Khmer Banh Xeo – Cambodian Savory Pancake
Yield: 4
Ingredients: 0.5 Onion; 2 tablespoons Vegetable Oil; 0.25 cups Cornstarch; 0.75 cups Water; 1 cup Coconut Milk; dashes Fish Sauce; 0.5 lb Pork belly slices; 0.5 teaspoons Turmeric; 1 cup Bean Sprouts; 1 cup Rice Flour

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein6 %10 g
Carbs27 %46 g
Fat68 %52 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	683 kcal	262 kcal
Protein	10 g	3.8 g
Carbs	46 g	17.6 g
Fat	52 g	19.9 g

One serving is about 261 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Cambodia

Ingredients

0.5 Onion
2 tablespoons Vegetable Oil
60 ml CornstarchOriginal: 0.25 cups
180 ml WaterOriginal: 0.75 cups
240 ml Coconut Milk (1/4)Original: 1 cup
dashes Fish Sauce
227 g Pork belly slicesOriginal: 0.5 lb
0.5 teaspoons Turmeric
240 ml Bean SproutsOriginal: 1 cup
240 ml Rice FlourOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.