Vietnamese cuisine is characterized by the use of fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes include a wide variety of herbs, including lemon grass, mint, Vietnamese mint, coriander and basil leaves. In all regions of Vietnam traditional dishes are served with fresh vegetables and sauces for dipping. The most common types of meat are pork, chicken, shrimp and other seafood. Beef is rarely used, mainly for the pho soups and famous Bò 7 món (seven shifts of dishes from beef). Duck and goat meets more frequently. Exotic meat of snakes, turtles, deer, is used mainly as a snack to alcohol and are not intended as an everyday food.