Inspired by History

Food is the ultimate starting point for learning anything from chemistry to language. You name the subject and food can be included in the discussion. Let's take history, for example. Did you know that Vietnam, a southeast Asian country, was occupied by France from the mid-nineteenth century to the start of the 1950's? As with most instances of diverse people coming in contact, language, food and other cultural elements intertwine.

Let's consider a specific food that was first enjoyed by the elite French and Vietnamese, then became a popular street treat and is now a staple menu item in food carts on streets around the US, UK, Canada and beyond: Banh Mi.

Banh Mi is a sandwich. Generally, a Bahn Mi comes together when a warm baguette is smeared with mayonnaise, then meat pate, followed by the addition of slow-cooked meat, raw and pickled vegetables like radishes, carrots, hot peppers, green onions, and fresh mint and cilantro. Sweet baked tofu as the main filling is a favorite of the non-meat Banh Mi-eating crowds today.

People of the past in bustling towns and cities who spent a great deal of their days working and commuting from place to place, found the warm crunchy sandwich to be just the thing to satisfy hunger, taste and flavor. The same holds true in today’s world.

Looking back at the political and economic history and migration of people in the context of their foods is a great way to remind ourselves of how we have come to eat the way we do. Understanding that people ate certain foods and composed recipes to suit their needs can help us create new dishes and combinations for our lifestyles today. With health and vitality being of primary importance to growing numbers of consumers our choices, even for fun tasty foods, must still have health-promoting qualities.

In the case of the Vietnamese Banh Mi, the French people who went to live among the Vietnamese brought the practice of taking wheat flour to make baguettes, then southern Vietnamese entrepreneurs added local vegetables, herbs and meats to suit the taste and finances of working people. In today’s cities, food lovers continue to enjoy the sandwich for its filling, economical and tasty nature.

With the overconsumption of meat and animal foods being associated with cancer and other chronic illnesses in scientific studies such as The China Study, a commonly found meat Banh Mi might not be the most health-promoting option. But as history shows, we, people can be inspired by a food and make it into something that fits our needs. We can enjoy the sweet, spicy and tangy flavors, the crunchy chewy texture of Banh Mi and still get the multitude of nutrients naturally occurring in raw plant foods by loading it up with asparagus, radishes and other locally-grown seasonal vegetables this spring! Remember to toast the baguette first if you enjoy the warmth and crunch.



Spring Banh Mi

Baguette (Seeded/Whole Wheat/or Plain)
Spicy Red Sauce (See notes below)
Asparagus (Marinated in Lime Juice and Garlic)
Pickled Carrots and Red Onions
Portobello Mushrooms (Marinated in Vinegar)
Cilantro leaves
Jalapeño Peppers (Thinly Sliced on a Bias)

Spicy Red Sauce: Ketchup, Apple Cider Vinegar, Cayenne Pepper, Chili Pepper