How to Make Ban Chaew

So far, my absolute favorite thing I’ve had to eat in Cambodia is a dish called Ban Chaew. Ban Chaew is basically the Cambodian mix of crepes and lettuce wraps, a thin yellow pancake with meat and vegetables inside that you wrap in lettuce and dip it into a side sauce. You can find it pretty easily just about anywhere in the street carts… that is, if you’re here. I’ve been dying to learn how to make it so that I can bring this delicious food home with me, and today I got my wish!

The crepes themselves were much more difficult than expected, especially because we used a wok to cook them over a small fire pit!

In case you wanted to try making it for yourself, I included the recipe below. It should feed five or six people.


1 tablespoon salt

1 cup sugar

1 chili pepper

.25 cloves garlic

.5 cup fish sauce

.5 cups lime juice

1 can of Sprite or 7 Up



1 cube vegetable stock (crushed)

1 gram ground pork

1 gram ground chicken

1 yellow onions (chopped)

2 tablespoons oil

4 cups bean sprouts



400 grams rice flour

10 grams turmeric

2 tablespoons oil

1 can club soda

2 eggs

2 cups of water


Grind garlic and chili pepper together until it makes a paste. Add in sugar and salt, then grind again. Add fish sauce, lime juice, and Sprite or 7 up. Stir until the sugar is fully dissolved.

Pour oil in pan, then add the yellow onions and cook until soft. Add pork and chicken. Once no longer pink, add in the vegetable stock cube. Remove from heat, and gently mix in the bean sprouts. Set aside.

Mix the rice flour and turmeric together, then add water and club soda. Add eggs in, and whisk until smooth.

In a pan (non-stick is much easier) wipe with oil and pour in a scoop of the batter. Swirl around, then cover with a lid for a minute or so. Remove lid and place filling in the center. Place the lid back on. Once the edges of the crepe begin to lift, fold in half and place on a plate.

Serve with a large plate of lettuce and your choosing of fresh vegetables.


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