Cambodian Savory Rice Pancakes (Banh Cheo)

In a large bowl, whisk together the rice flour, tapioca starch, turmeric powder, and salt. Gradually whisk in the coconut milk until a smooth batter forms. Let the batter rest for 15 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

Add the minced garlic to the skillet with the pork and cook for 1 minute more until fragrant.

Stir in the bean sprouts and cook for 2-3 minutes until slightly softened but still crisp. Remove the pork and bean sprout mixture from the skillet and set aside.

Heat 1 tablespoon of vegetable oil in the same skillet over medium heat. Pour about 1/2 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges are crispy and the pancake is lightly golden.

Place about 1/4 cup of the pork and bean sprout filling on one half of the pancake. Fold the other half over the filling to create a crescent shape. Cook for another 1-2 minutes until heated through and crispy.

Carefully transfer the cooked pancake to a plate. Repeat with the remaining batter and filling, adding more oil to the skillet as needed for each pancake.

Serve immediately with a side of fresh herbs and a dipping sauce if desired.