Vietnamese cuisine (cuisine translates to ẩm thực in Vietnamese: ẩm: rink and thực: eat) is known for its common use of fish 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 the emphasis is always on serving fresh vegetables and/or fresh herbs as side dishes along with dipping sauce. The Vietnamese also have a number of Buddhist vegetarian dishes. The most common meats used in Vietnamese cuisine are pork, beef, chicken, shrimp, cockles and various kinds of seafood. Duck and goat are used less widely.