Vietnamese cuisine makes tall demands on its herbs. Typically, herbs are served raw, stem and all, alongside cooked dishes. This way, individuals can "custom season" their food, or nibble the leaves throughout the meal, discarding the stems. Both the coriander-type herbs as well as the mints are torn and added to noodle, beef and chicken pho soups. Vietnamese herbs, chopped or whole leaf, are also added to salads and garnishes, as well as to sauces, marinades and chutneys.