baguettes". Bánh mì is just the bread, whereas thịt implies meat or stuffing. The French also introduced Vietnam to onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and coffee. The western introduced ingredients often have a name derived from a similar native Vietnamese ingredient, then adding the word tây (meaning western). Onions are called hành tây (literally "western shallots"), asparagus as măng tây (western bamboo shoots) and potatoes are called khoai tây (western yam) in Vietnamese, which reflects their origin before arriving in Vietnam. French-influenced dishes are numerous and not limited to: sa lát (salad), pâté, patê sô (a Brittany pasty called "pâté chaud"), bánh sừng trâu/bánh sừng bò (croissant), bánh flan, ya ua (yogurt), rôti (rotisserie), bơ (butter), vịt nấu cam (duck à l'orange), ốp lết (omelette), ốp la (œufs au plat), phá xí (farcies), bít tết (beefsteak), sốt vang (cooking with wine), dăm bông (jambon), and xúc xích (saucisse). Owing to influences from French colonial rule, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages, including baguettes and coffee. The French also introduced the use of dairy products in Vietnamese-French fusion dishes. Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia. Owing to contact with previous communist countries from Eastern Europe, the Vietnamese adopted dishes such as stuffed cabbage soup, sa lát Nga (Olivier salad) and bia Tiệp (Czech beer). Regional cuisines The mainstream culinary traditions in all three regions of Vietnam share some fundamental features: Freshness of food: Most meats are only