This week’s recipe inspiration comes to you from the Vietnamese Australian farm workers themselves, on our local Heatherton and Dingley farms. They are all so lovely, always happy and smiling and I think I have discovered their secret weapon … their food! Many Vietnamese families enjoy this dish every week. I personally like it because it’s healthy, quick to make, fresh and so tasty. If the heat of the dish worries you, just tone the chilli down by using half a long red chilli and not the seeds. This allows the beautiful colour and flavour of the chilli to come through but not much heat. As the family get used to the dish, you can increase the chilli over time.
Nutritional benefits – Red chilies contain large amounts of vitamin C and some carotene (vitamin A). Yellow and green chilies (which are essentially unripe red fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of iron from beans and grains. A very large study published by the British Medical Journal found some indications that humans who consume spicy foods, especially fresh chili peppers, were less likely suffer from cancers or diabetes.
Have a great week ahead and happy local Bayside produce eating!