bánh khoái. The warm weather and fertile soil of southern Vietnam create an ideal condition for growing a wide variety of fruits, vegetables, and livestock. As a result, foods in southern Vietnam are often vibrant and flavorful, with liberal uses of garlic, shallots, and fresh herbs. Sugar is added to food more than in the other regions. The preference for sweetness in southern Vietnam can also be seen through the widespread use of coconut milk in southern Vietnamese cuisine. Vast shorelines make seafood a natural staple for people in this region. Some signature seafood dishes from southern Vietnam include bánh khọt and bún mắm. The Mekong Delta cuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers. The history of the region being a newly settled area reflects on its cuisine, with Ẩm thực khẩn hoang or Settlers cuisine means dishes are prepared fresh from wild and newly-caught ingredients. The cuisine is also influenced by Khmer, Cham and Chinese settlers. The cuisine of the Northern and Central Highlands regions is influenced by tribal traditions, with items such as thắng cố (Hmong horse stew), dried meats, cơm lam and rượu cần. Relation to Vietnamese philosophy Vietnamese cuisine always has five elements which are known for its balance in each of these features. Many Vietnamese dishes include five fundamental taste senses (): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth), corresponding to five organs (): gall bladder, small intestine, large intestine, stomach, and urinary bladder. Vietnamese dishes also include five types of nutrients (): powder, water or liquid, mineral elements, protein, and fat. Vietnamese cooks try to have five colours (): white (metal), green (wood), yellow (earth), red (fire) and black (water) in their dishes. Dishes in Vietnam appeal to gastronomes via the five senses (): food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching. Five-element correspondence Vietnamese cuisine is influenced by the Asian principle of five elements and Mahābhūta. Yin-yang balance The principle of yin and yang () is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important,