An easy side dish can make all the difference at Christmastime. This Vietnamese-inspired 'Bo' sauce, traditionally used on the classic Bánh Mì sandwich, adds a buttery, savoury depth to roasted carrots. It’s light yet flavourful, complementing whichever main you choose for your festive feast!

Equipment
- Peeler
- Chopping board
- Baking tray
- Hand blender
- Small bowl
Ingredients
Roasted Carrots
- 500g organic carrots, peeled and halved
- 2 tbsp olive oil
- 2 pinches sea salt
- 2g fresh coriander, finely chopped
- 2g fresh dill, finely chopped
- 2g walnuts, finely chopped
Vietnamese ‘Bo’ Cream Sauce
- 2 shallots, peeled and finely chopped
- 4 pasteurised egg yolks
- 1 pinch crushed black pepper
- 1 tsp fish sauce (or a pinch of salt as an alternative)
- 2 tsp olive oil
- 2 garlic cloves, finely chopped (or use roasted garlic for a milder taste)
- Preheat the oven to 200°C. On a baking tray, toss the carrots with olive oil and sprinkle with sea salt. Spread them out evenly and roast for 20 minutes, or until tender and slightly caramelised.
- To prepare the ‘Bo’ Sauce: While the carrots are roasting, whisk together the shallots, egg yolks, black pepper, fish sauce, olive oil, and garlic in a small bowl. Blend until the sauce is smooth and has the texture of double cream.
- To serve, spread a generous layer of the 'Bo' sauce on the serving plate, then place the roasted carrots on top. Garnish with coriander, dill, and walnuts for a touch of crunch and freshness. Enjoy!
Thuy’s tip: This dish pairs beautifully with roasted meats, adding a delicate, buttery richness without overpowering the main dish.