Bánh cuốn: the thinnest dish in Vietnamese breakfast

Bánh cuốn is made from a thin, watery rice flour batter that is spread into an extremely thin sheet on a cloth stretched over a pot of boiling water, steamed for about ten seconds, and then taken out and rolled up with a filling of minced meat and wood ear mushrooms. If you ever get the chance, stand and watch someone steam the rice paper. It's a quick, beautiful motion: ladle the batter, spread it into a circle, cover with the lid, count a few seconds, then use a bamboo stick to slide the sheet out. The whole process takes less than half a minute for one plate. The plate usually includes: steamed rice rolls (bánh cuốn), fried shallots sprinkled on top, a few slices of Vietnamese pork sausage, cucumber, and herbs. Keep the dipping sauce separate — diluted fish sauce, warm, sometimes with a few chili slices added. How to eat: pick up one roll, dip it into the dipping sauce, and eat the whole piece. Don't pour the dipping sauce directly onto the plate — the thin rice paper will get soggy right away. If you want more flavor, order extra cinnamon spring rolls or grilled meat. Some places include a bowl of hot broth with it. The price is 25–40 thousand per plate. This is a breakfast dish; almost no restaurant sells it in the evening. A small note: when bánh cuốn cools down, it sticks together and completely loses its soft texture. This is a dish that must be eaten fresh at the restaurant; it's not suitable for takeout.