Despite its ancient origins, fusion cuisine became popularized relatively recently in the 1970's. One example is when French chefs began adding Chinese and Vietnamese foods to their traditional French cooking, creating new French-Asian fusion foods, such as the
Bánh Mì: a Vietnamese sandwich, usually made with French pate, chillies, cilantro, and other pickled vegetables, and served on a French baguette. This new style of fusion food stuck, shown by the popularity of the Banh Mi today, and began spreading to other European cities and to the coasts of America.