Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as citrus, mint, coriander (also known as Chinese parsley), and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.
