The Bánh Mì is a perfect example of culinary fusion resulting from French colonialism in Vietnam. The French introduced the baguette, but the Vietnamese adapted it by adding rice flour to the wheat dough. This makes the bread lighter and the crust thinner and crispier. The sandwich is filled with a mix of French ingredients (pâté, mayonnaise) and Vietnamese ingredients (pickled daikon and carrots, cilantro, chili, and cucumber). The name 'Bánh Mì' literally translates to 'wheat bread.' It transitioned from a luxury item for the French to a popular street food in the 1950s after the French left and local vendors began adding accessible, local fillings.