I was craving some steamed rice rolls stuffed with herbs and ground chicken the other day so I made a huge batch and ate them all in two days!
I always eat fawm kauv dipped in a spicy Thai pepper sauce made with garlic, lime juice, fish sauce, salt, sugar, a little water, and of course, fresh Thai peppers.
Here are two recipes if you would like to try your hands at it:
Hmong version (and the version I follow – with some minor changes): Fawm Kauv, the Other Roll.
Vietnamese version: Banh Cuon Vietnamese Steamed Rice Rolls.