after a long day of work. Despite being a small country in Southeast Asia, the foods from each region in Vietnam carry their distinctive and unique characteristics that reflect the geographical and living conditions of the people there. The traditional southern Vietnamese meal is made up of fresh ingredients that only the fertile Mekong Delta could provide, such as , and a wide range of tropical fruit like mangosteen, mango, and dragon fruit. The southern-style diet is very 'green', with vegetables, fish and tropical fruits as the main ingredients. Central Vietnam is the region in which food is prepared with the strongest, boldest flavors. This region is constantly under harsh weather conditions throughout the year, so people there do not have as many green ingredients as others do in the north and south of Vietnam. Instead, the coastline around the central Vietnam area is known for its salt and fish sauce industries; these two condiments are central to their daily diets. Northern Vietnamese cuisine has a strong Chinese influence, and its iconic dish is . While rice is a staple in the southern Vietnamese diet, the north has a preference for noodles. Owing to the drastic differences in climate and lifestyles throughout the three main regions of Vietnam, the foods vary. Northern Vietnamese cooking is the least bold and spicy in flavor compared to the foods from central and southern Vietnam. Typical Vietnamese family meal Daily meals of Vietnamese people quite differ from Vietnamese foods served in restaurants or stalls. A typical meal for the average Vietnamese family would include: Cơm trắng: Cooked white rice Món mặn or main dishes to eat with rice: Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried with vegetables) Rau: Sauteed, boiled or raw fresh green vegetables Canh (a clear broth with vegetables and often meat or seafood) or other kinds of soup Nước chấm: Dipping sauces and condiments depending on the main dishes, such as pure fish sauce, ginger fish sauce, tamarind fish sauce, soy sauce, muối tiêu chanh (salt and pepper with lime juice) or muối ớt (salt and chili) Small dish of relishes, such as salted eggplant, pickled white cabbage, pickled papaya, pickled garlic or pickled bean sprouts Tráng miệng or Desserts: Fresh fruits, drinks or sweets, such as chè. Except individual bowls of rice, all dishes are communal and are to be shared in the middle of the table. It