Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Vietnamese cuisine
The French introduced baguettes to Vietnam, which were then combined with Vietnamese stuffing to become a popular fast food in Vietnam called "bánh mì" and known overseas as “Vietnamese baguettes", though different from the French counterpart in that the baguette is normally made entirely of rice flour. The French also brought to Vietnam onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and coffee. 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 reflect 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" (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"), "phạc xi" (farcies), "bít tết" (beefsteak), "sốt vang" (cooking with wine), "dăm bông" ("jambon"), and "xúc xích" ("saucisse"). Due to influences from French colonization, the French Indochinese countries of Laos, Vietnam, and Cambodia have several shared dishes and beverages including baguettes and coffee. The French also introduced use of dairy products in Vietnamese-French fusion dishes.