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cambodian banh chao

Banh Chao with Chicken and Shrimp

5 from 5 votes
Cambodian Sizzling Crepes (Banh Chao) with Chicken and Shrimp
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Prep Time 45 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Cambodian, Vietnamese
Calories: 400
Ingredients Method Video Notes

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

Method
 

Prepare the Dipping Sauce (Tuk Trey):
  1. In a small bowl, dissolve the sugar in warm water.
  2. Add the fish sauce and lime juice, stirring to combine.
  3. Add the minced garlic and sliced chilies (if using). Stir well.
  4. If desired, stir in the crushed roasted peanuts just before serving. Set the sauce aside.
Prepare the Crepe Batter:
  1. In a large bowl, whisk together the Banh Xeo mix (or rice flour and all-purpose flour), turmeric, and a pinch of salt.
  2. Gradually whisk in the coconut milk and water until the batter is completely smooth and free of lumps.
  3. 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:
  1. Heat 1 tablespoon of vegetable oil in a large non-stick pan or skillet over medium-high heat.
  2. Add the sliced onion and sauté until softened and fragrant, about 2-3 minutes.
  3. 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.
  4. Add the shrimp and minced garlic, and cook for 1-2 minutes until the shrimp turn pink.
  5. 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):
  1. 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.
  2. 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.
  3. 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.
  4. Add a small handful of fresh bean sprouts on top of the filling.
  5. Cover the pan with a lid for about 1-2 minutes to steam the bean sprouts and help the crepe cook through.
  6. Remove the lid and cook uncovered until the crepe is a golden-yellow color and the edges are crispy.
  7. Carefully fold the empty side of the crepe over the filling to create a half-moon shape.
  8. Slide the crepe onto a serving plate.
  9. Repeat the process with the remaining batter and filling, adding more oil to the pan as needed for each new crepe.
Serve:
  1. Arrange the cooked Banh Chao on a large platter.
  2. Serve immediately with a generous plate of fresh lettuce, cucumber slices, and a variety of fresh herbs.
  3. 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.