This is my favourite Asian breakfast by far, even though I think you can eat it any time of the day. It actually comes from Vietnam and is called Banh Xeo, but I discovered in in Cambodia where it is called Bahn Chao and made with coconut milk and some other little differences.
Cambodian Banh Chao
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| Serves | 2-3 |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Meal type | Breakfast, Main Dish |
| Misc | Serve Hot |
Banh Xeo/Banh Chao is made of rice flour crepes filled with ground pork, shrimps, and lots of bean sprouts. Its served with lettuce and a whole lot of other greens and a sweet-sour dip. Simply delicious!!
Ingredients
- 2 green onions (thinly sliced)
- 1 yellow onion (thinly sliced)
- 2 cloves of garlic
- a few medium shrimp
- 3 pieces small pork loin (thinly sliced)
- 1 bag bean sprouts
- 1 cup coconut milk
- water
- frying oil
- lots of lettuce and greens
- Banh Xeo seasoning mix
Note
This dish is eaten with your hands using lettuce to grab crepe along with herbs and cucumber. Dip what you grabbed with the lettuce into the dip. Enjoy!
Directions
| Step 1 | After slicing, preseason all meat with salt, pepper, and garlic. |
| Step 2 | Mix both portions of Banh Xeo mix according to pack with coconut milk and water and add green onions and let sit for 15 minutes. |
| Step 3 | Heat a skillet to high and put enough oil so that an omelete won't stick, for example. As skillet is heating, add pork, shrimp, and yellow onions stirring constantly. |
| Step 4 | Once the meat is cooked and skillet is fully up to high temperature, ladel batter into pan (least amount possible to cover pan, assisted by tilting pan side to side). Put a hand full of bean sprouts on one side and let crepe cook until edges turn up. Another indicator to confirm doneness is that bubbles will come close to the center. |
| Step 5 | Once dark golden brown, fold crepe and plate with herbs and serve with small bowl of sauce. |