Banh-Mi

Banh-mi is a traditional Thai sandwich often sold in the many street markets due to it’s portability.
It consists of many vegetables which are pickled , meats and a condiment served in a baguette. The word ‘banh-mi’ is derived from ‘banh’ meaning bread and ‘mi’ meaning wheat.
It was introduced by the French colonists in the late 19th century but adapted by the Vietnamese.
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.

I have created this as a salad with the option of popping it in a baguette.

Nutritional Benefits:

Most Thai meals consist of a variety of fruits and vegetables (plant based foods) offering a range of health benefits which is why Thai people have a higher life expectancy (live longer). Asians use food rightfully as medicine; their use of chillies in many meals not only add taste and heat but also offer many benefits including helping the body to release endorphins (making you happy) and easing inflammation, ginger helps to ease the digestive system and both help to boost the immune system (which helps to prevent infections).

The main component of this recipe is red cabbage which not only offers such a vibrant contrasting colour but impressive health benefits too from protection against hormone based cancers, prostrate cancer and damage from free radicals which cause cell changes and Alzheimer’s and Parkinson’s disease. Like many bright and darker coloured vegetables and fruits, its colour is indicative that it is higher in nutrients and this is certainly true for cabbages. It also has antiseptic and anti inflammation properties and have been used in wars to help wounds pain and healing (particularly trench foot). It is also a brilliant way to help ease the pain of engorgement in breasts during breastfeeding (ex breastfeeding counsellor research!)

Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers and lower the risk of infections amongst other benefits). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient. They are also a source of vitamins C and E, rich in soluble fibre and help to keep blood sugars steady.

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