Vietnamese cuisine is known for its common use of fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use many vegetables, herbs and spices, including lemon grass, lime, and kaffir lime leaves. Throughout all regions of Vietnam, the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce.. The most common meats are pork, beef, chicken, shrimp, cockles and various kinds of seafood. Duck and goat are used less widely.
Many of Vietnam's most famous dishes (such as phở and bánh cuốn) have their birthplace in the North which is more traditional and more strict in choosing spices and ingredients. South Vietnam has been influenced by the cuisines of southern Chinese immigrants, prefer sweet flavors in many dishes, the South's cuisine is more exotic and liberal, using many herbs. Central Vietnam is quite different from the cuisines of both the Northern and Southern regions in its use of many small side dishes, and also its distinct spiciness