Bánh cuốn is a light and tasty meal, often served for breakfast. A sheet of steamed fermented rice batter is topped with seasoned ground pork and wood mushrooms then rolled into a fluffy pillow of deliciousness. Crispy fried onions or garlic are usually sprinkled on top for a bit of crunch. They can be eaten individually after being dipped in nuoc cham, or can be rolled with herbs and bean sprouts in a sheet of lettuce and then eaten by hand. They are often served with Vietnamese pork sausage (chả lụa), bean sprouts, and a selection of herbs (usually Thai basil, cilantro, and mint). I enjoy mine with a small leaf of basil and cilantro then a quick dip in the sweet sauce. You will also see them called bánh cuốn nhân, or bánh cuốn nóng -- nong just means 'hot'.