Khmer Banh Chao - Savory Egg Crepes

I woke up to the smell of eggs.

Three years ago, I traveled to Cambodia to volunteer and teach English for a month. After finishing my teaching, I traveled to a riverside town called Kampot, at the southern part of Cambodia. There, I stayed in a riverside hostel and was introduced to Banh Chao.

I walked over and could smell the delicious ground pork and the pungent fish sauce, and hear the pounding of the garlic in the mortal and pestle. I watched as the ladies made Banh Chao.

Banh Chao is a traditional Khmer Cambodian savory “crepe.” Generally made with a special flour mixture with egg and turmeric, it is filled with ground pork, bean sprouts, onions, and a good dash of chili.

This following version is my adaptation of the Banh Chao I had with the ingredients that are local to the Bay Area. And of course, using Sosu’s very own Barrel-Aged Sriracha and Srirachup sauce to add the Southeast Asian flavor. Enjoy! 

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