Banh Chao (Cambodian Sizzling Crepes) with Chicken and Shrimp

Sizzle, Savory, and Tradition: A Journey into Cambodia’s Beloved Banh Chao

When you hear the sizzling sound of a skillet in Cambodia, a common and mouthwatering dish comes to mind: Banh Chao. Often translated as “sizzling cake” or “sizzling crepe,” this golden, crispy treat is more than just a meal—it’s a staple of Khmer cuisine and a cherished part of the country’s culinary heritage. While it shares similarities with its Vietnamese counterpart, Bánh Xèo, Banh Chao holds a unique place in Cambodian culture with its own distinct flavor profile and history.

The Cham People and Their Culinary Influence

The Cham are an Austronesian ethnic group native to Southeast Asia. They established the kingdom of Champa in what is now Central and Southern Vietnam, which flourished for centuries before being gradually absorbed by the Vietnamese state. As a result of this long history of coexistence and conflict, the Cham people have had a significant cultural and culinary influence on the regions that are now a part of Central and Southern Vietnam, as well as Cambodia, where many of them settled after the decline of their kingdom.

Banh Chao (and by extension, the Vietnamese Bánh Xèo) has its origins in Cham cuisine is based on several key points:

1. Cultural Exchange in Central Vietnam: The central region of Vietnam was historically the heartland of the Cham kingdom. This area, with cities like Huế and Hội An, is considered by many to be the birthplace of Bánh Xèo. It’s a region where Cham and Vietnamese cultures have long intermingled, leading to a blending of culinary traditions.
2. Influence from Indian Cuisine: The Cham people had strong historical ties to India through trade and maritime connections. Their culture was heavily influenced by Indian civilization, including its religions (Hinduism and later Islam) and its food. Some culinary historians theorize that a dish similar to the Indian dosa, a thin, savory pancake made from a fermented rice and lentil batter, may have been introduced to the region by the Cham.
3. Similarities to Indian Dosa: The concept of a savory, thin, and crispy pancake made from a rice-based batter and served with a dipping sauce is a core element of both Banh Chao/Bánh Xèo and the Indian dosa. The use of turmeric for color and flavor is also common in both. It’s plausible that the Cham people adapted the concept of the dosa using local ingredients like coconut milk and local proteins, which then evolved into the dish we know today.
4. The Cambodian Connection: As the Cham people migrated westward into Cambodia, they brought their cultural and culinary traditions with them. The fact that Cambodia has its own distinct version of the sizzling crepe, Banh Chao, which has key differences from the Vietnamese version (such as the prominent use of shredded coconut), further supports the idea of an independent, Cham-influenced culinary lineage.

While Banh Chao is firmly established as a cornerstone of Cambodian cuisine, and Bánh Xèo is a Vietnamese national dish, the theory of their shared Cham roots is a compelling one. It highlights the complex and interconnected history of Southeast Asian cultures. The Cham people, though now a minority in both Vietnam and Cambodia, played a significant role in shaping the region’s culinary landscape. This theory serves as a reminder that many of the dishes we enjoy today are the result of centuries of migration, cultural exchange, and innovatio

What Makes Banh Chao So Special?

The magic of Banh Chao lies in its delicate balance of textures and flavors.

• The Crepe: The star of the show is the golden-yellow crepe, made from a simple batter of rice flour, water, and coconut milk, colored with turmeric. When cooked in a hot pan, it becomes incredibly thin and crispy, with a signature lacy edge. The “sizzle” from which the name is derived is the sound of the batter hitting the hot oil, promising a crunch with every bite.
• The Filling: The savory filling is a hearty mix of seasoned chicken, shrimp, and mung bean sprouts. What sets Cambodian Banh Chao apart is the addition of shredded coconut, which toasts slightly in the pan and adds a wonderful nutty flavor and a satisfying chewiness that complements the other ingredients.
• The Accompaniments: A true Banh Chao experience is incomplete without the generous platter of fresh herbs and vegetables served alongside. You’ll find piles of crisp green lettuce, sliced cucumber, and an aromatic bouquet of mint, Thai basil, perilla leaves, and cilantro. These fresh components are crucial for cutting through the richness of the crepe and adding a refreshing, herbaceous contrast.
• The Dipping Sauce: The Tuk Trey dipping sauce is the final piece of the puzzle. It’s a simple yet powerful combination of fish sauce, lime juice, sugar, and minced garlic and chili. This sweet, tangy, and slightly spicy sauce brings all the flavors together, elevating the entire dish.

How to Enjoy Banh Chao

Eating Banh Chao is an interactive and communal experience. The traditional way is to tear off a piece of the crispy crepe, place it on a large lettuce leaf, and then add a few sprigs of your favorite herbs and a slice of cucumber. Roll it up like a spring roll, and then dip the entire parcel into the Tuk Trey sauce. The combination of crispy crepe, savory filling, fresh vegetables, and tangy sauce is a symphony of flavors and textures in every single bite.

Whether you’re exploring the vibrant street food scene of Cambodia or attempting to recreate the dish at home, Banh Chao is a delicious and insightful taste of Khmer culture—a dish that has not only endured but has also been lovingly crafted into a culinary masterpiece.

Banh Chao with Chicken and Shrimp

Cambodian Sizzling Crepes (Banh Chao) with Chicken and Shrimp

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Course Lunch

Cuisine Cambodian, Vietnamese

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Crepes:

• 1 17.6 oz bag of Banh Xeo or rice pancake mix (or a combination of 1½ cups rice flour and ½ cup all-purpose flour with a pinch of salt and sugar)
• 2 cups cold coconut milk
• 2½ cups cold water
• 2 teaspoons turmeric powder
• 1 bunch scallions thinly sliced
• Vegetable oil for cooking

For the Filling:

• 1 lb boneless skinless chicken thigh, thinly sliced or ground
• ½ lb raw shrimp peeled and deveined
• 1 large yellow onion thinly sliced
• 1 cup shredded fresh or frozen coconut
• 2 cloves garlic minced
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 cups mung bean sprouts
• 1 tablespoon vegetable oil
• Freshly ground black pepper

For the Dipping Sauce (Tuk Trey):

• ½ cup warm water
• ¼ cup granulated sugar
• ¼ cup fish sauce
• 3 tablespoons fresh lime juice
• 2 cloves garlic minced
• 1-2 Thai bird chilies thinly sliced (optional)
• 1 tablespoon crushed roasted peanuts optional, for garnish

For Serving:

• 1 head green leaf lettuce
• ½ English cucumber thinly sliced
• Fresh mint leaves
• Thai basil
• Perilla leaves tía tô
• Cilantro sprigs

Instructions

 

Prepare the Dipping Sauce (Tuk Trey):

• In a small bowl, dissolve the sugar in warm water.
• Add the fish sauce and lime juice, stirring to combine.
• Add the minced garlic and sliced chilies (if using). Stir well.
• If desired, stir in the crushed roasted peanuts just before serving. Set the sauce aside.

Prepare the Crepe Batter:

• In a large bowl, whisk together the Banh Xeo mix (or rice flour and all-purpose flour), turmeric, and a pinch of salt.
• Gradually whisk in the coconut milk and water until the batter is completely smooth and free of lumps.
• Stir in the sliced scallions. For a crispier crepe, you can let the batter rest in the refrigerator for at least 30 minutes.

Cook the Filling:

• Heat 1 tablespoon of vegetable oil in a large non-stick pan or skillet over medium-high heat.
• Add the sliced onion and sauté until softened and fragrant, about 2-3 minutes.
• Add the sliced chicken (or ground chicken) and cook until it is no longer pink. Season with a pinch of black pepper and the sugar.
• Add the shrimp and minced garlic, and cook for 1-2 minutes until the shrimp turn pink.
• Stir in the fish sauce and the shredded coconut. Continue to stir-fry until the coconut is lightly toasted and the mixture is well-combined. Remove the filling from the pan and set aside.

Cook the Crepes (Banh Chao):

• Wipe the pan clean and place it back on the stove over medium-high heat. Add 1-2 teaspoons of vegetable oil, swirling to coat the bottom.
• Give the batter a quick stir, then pour about ½ cup of batter into the hot pan. Immediately tilt and rotate the pan to spread the batter into a thin, even layer.
• Once the batter is set and the edges begin to curl, place a small portion of the cooked filling onto one half of the crepe.
• Add a small handful of fresh bean sprouts on top of the filling.
• Cover the pan with a lid for about 1-2 minutes to steam the bean sprouts and help the crepe cook through.
• Remove the lid and cook uncovered until the crepe is a golden-yellow color and the edges are crispy.
• Carefully fold the empty side of the crepe over the filling to create a half-moon shape.
• Slide the crepe onto a serving plate.
• Repeat the process with the remaining batter and filling, adding more oil to the pan as needed for each new crepe.

Serve:

• Arrange the cooked Banh Chao on a large platter.
• Serve immediately with a generous plate of fresh lettuce, cucumber slices, and a variety of fresh herbs.
• To eat, take a piece of the crepe, wrap it in a lettuce leaf with fresh herbs, and dip it into the Tuk Trey dipping sauce. Enjoy!

Video

Notes

Estimated Cost

 

The total cost to make Cambodian Banh Chao will depend on your location, the grocery store you shop at, and whether you need to buy all the ingredients from scratch. In general, making Banh Chao at home is significantly more affordable than purchasing it at a restaurant, where a single serving can cost between $10 and $15.

A full recipe batch, serving 4-6 people, could cost roughly $15 to $25.

Here’s a breakdown of the typical costs for the main components:

• Protein (Chicken & Shrimp): These are the most expensive ingredients. The cost will vary widely based on the price per pound in your area.
• Crepe Batter Ingredients: Rice flour, coconut milk, and turmeric are relatively inexpensive and can be bought in larger quantities for multiple uses.
• Vegetables and Herbs: Mung bean sprouts, onion, lettuce, mint, and basil are generally low-cost, especially if bought from an Asian market.
• Dipping Sauce Ingredients: Fish sauce, sugar, and lime juice are pantry staples that you likely already have or can purchase for a reasonable price.

 

Estimated Calories

The calorie count for a serving of Banh Chao can vary widely based on the amount of oil used, the size of the crepe, and the ratio of filling to batter. On average, a single serving of Banh Chao with a chicken and shrimp filling is estimated to be between 300 and 500 calories.

The primary calorie sources come from:

• Fats: The crepe batter is made with coconut milk and is fried in oil, which contributes a significant amount of the calories.
• Carbohydrates: The rice flour-based crepe batter is the main source of carbohydrates.
• Protein: The chicken and shrimp in the filling provide a good source of lean protein.

Keyword Cambodian, crepes