Banh Chao (Cambodian Crepes)
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Banh Chao (Cambodian Crepes) is one of my favorite snacks or meal that I always have when I’m in Cambodia. The combination of the pork filling with the crepes, the fresh vegetables, and the dipping sauce are so delicious.
How to eat Banh Chao? You can wrap the fresh lettuce with a little bit of the pork filling with the crepe, add small pieces of fresh cucumber, fresh cilantro, and fresh basil. Then you dip the wrap with the dipping sauce.
Banh Xèo Or Banh Chao (Cambodian And Vietnamese Crepes)
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
Servings: 2
Author: Chakriya's Kitchen
INGREDIENTS
For Batter
2/3 cup rice flour
1 egg
1 tsp turmeric
1/4 tsp salt
2/3 cup coconut milk
1/2 cup water
For Filling
1/2 pound ground pork
1 tbsp olive oil
2 tbsp minced garlic
1/2 tbsp oyster sauce
1/4 tbsp sugar
1/3 tbsp soy sauce
1 small onion, sliced
1 cup of bean sprouts
For Dipping Sauce
4 tbsp sugar
3 tbsp hot water
4 tbsp fish sauce
3 tbsp white vinegar
1 tbsp lime juice
1 tbsp minced garlic
1 small shallot, thin sliced
1 long red chili pepper, finely chopped
1/4 cup carrot, sliced
2 tbsp roasted peanuts, crushed
INSTRUCTIONS
Combine the rice flour, egg, turmeric, salt, coconut milk and water in a medium bowl to make the batter. Whisk together well. Set it aside for 15 minutes.
Meanwhile, prepare the filling in a medium high heat wok. Add the olive oil and minced garlic. Stir the garlic for 30 seconds.
Next, add the ground pork, and stir for about 4-5 minutes to cook.
Add oyster sauce, sugar, and soy sauce. Stir for 30 seconds.
Then add onion and bean sprouts. Stir for 1 to 2 minutes. Turn off the heat and set it aside.
To make the dipping sauce, combine the sauce ingredients in a bowl and whisk the sauce well. Set the sauce aside.
In a medium high heat wok or non-stick frying pan, add enough oil into the pan and spread all over to cover the bottom of the pan. Then add 1/3 batter, swirling to thinly cover the pan.
Add the pork filling over half the crepe. Cook for 3-4 minutes until the crepe is golden on the bottom side then fold the crepe over to cover the pork filling.
Repeat the same process for the remaining batter and pork filling.
Serve with dipping sauce, and fresh veggies.
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