One legacy of French, the baguette - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered baguettes can be made into sandwiches (also called nom pang) and may be stuffed with slices of ham or any number of grilled meats, with Kampot pepper, similar to Vietnamese banh mi. The French also introduced beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other types of non-native produce to Southeast Asia.
Traditionally, Cambodians eat their meals with at least three or four dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter in taste. Chilli (fresh, pickled or dried) and chilli sauce is served on the side and left up to individual diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.