Khmer Banh Xeo – Cambodian Savory Pancake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1WhiskBeat together rice flour, cornstarch, coconut milk, water, and turmeric in a mixing bowl until smooth, then let rest for 15 minutes—this hydrates the flour for better texture.
2. 2Heat a 10-inch non-stick skillet over medium-high heat (190°C / 375°F) and add 1/2 tablespoon of vegetable oil.
3. 3Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.
4. 4Add onion slices and cook for 1 minute until slightly softened.
5. 5Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.
6. 6Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.
7. 7Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.
8. 8Fold the pancake in half over the bean sprouts using a spatula, then tip into a plate.
9. 9Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.
10. 10ServeDish up immediately with fish sauce for dipping.