 "Cà cuống" is typically used sparsely and eaten with "bánh cuốn" (rice noodle rolls) by adding a drop to the "nước chấm" (dipping sauce).It is also eaten in a soup dish called 'bún thang' adding a unique essence to the broth.The dish traditionally includes rice noodles, thinly sliced egg crepe, pork cold cuts, and other various additions in a chicken/dry squid broth.