The characteristics of Vietnamese cuisine- the flavors and textures- reveals many techniques and ingredients adopted from the Thai & Chinese kitchen. The one most characteristic elements in virtually every Vietnamese dish is 'Nuoc Mam'; it is used as flavoring in cooking and take the place of salt. 'Nuoc Mam' is to the Vietnamese what soy sauce is to the Chinese. Vietnamese dishes are generally light in nature using little fat, even in stir fry. Vietnamese dishes, therefore, is well suited to today's health and diet conscious diners.