Caramelised Watercress Banh Mi with Pickled Carrots and Daikon

A crispy Vietnamese baguette filled with sweet and savory caramelised watercress, tangy pickled vegetables, and a touch of heat.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£1.96

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4Baguettes(Vietnamese style, if possible. If not, use regular baguettes.)

£3.60

8cupsWatercress(Packed)

£2.00

2tablespoonsSugar(Granulated or brown sugar)

£0.10

2tablespoonsSoy sauce(Low sodium)

£0.15

1tablespoonSesame oil

£0.25

0.3cupRice vinegar

£0.20

2tablespoonsSugar(For pickling liquid)

£0.10

1teaspoonSalt(For pickling liquid)

£0.01

1Carrots(Medium, julienned)

£0.15

0.5Daikon radish(Medium, julienned)

£0.75

As neededHoisin sauce(For drizzling)

£0.20

1Fresh chilies(Red or green, thinly sliced (optional))

£0.30

1tablespoonVegetable oil(For cooking watercress)

£0.05

Total Cost

£7.86

£1.96 per serving

The Method

1
**Prepare the pickled carrots and daikon:** In a small saucepan, combine the rice vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly.
2
Place the julienned carrots and daikon in a mixing bowl. Pour the pickling liquid over the vegetables, ensuring they are submerged. Let sit for at least 15 minutes, or up to a few hours, in the refrigerator.
3
**Caramelise the watercress:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the watercress and cook, stirring frequently, until it begins to wilt slightly.
4
Add the sugar, soy sauce, and sesame oil to the watercress. Continue cooking, stirring constantly, until the watercress is tender and the sauce has thickened and caramelised, about 5-7 minutes. Be careful not to burn the sugar.
5
**Prepare the baguettes:** If desired, warm the baguettes in a preheated oven at 350°F (175°C) for 5-7 minutes to make them extra crispy. This step is optional.
6
**Assemble the Banh Mi:** Slice the baguettes lengthwise. Spread a thin layer of hoisin sauce on the bottom half of each baguette.
7
Fill each baguette with a generous amount of caramelised watercress. Top with the pickled carrots and daikon (drained).
8
Garnish with fresh chili slices (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

115g

44% of RDA

Fat

15g

21% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

25 g

28% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the caramelised watercress while cooking.

You can use other pickled vegetables, such as cucumbers or onions, in place of or in addition to the carrots and daikon.

If you don't have Vietnamese baguettes, use regular baguettes and toast them to make them extra crispy.

For a richer flavor, add a teaspoon of fish sauce to the caramelised watercress while cooking. (Note: This will make the recipe not vegetarian)

Cooking Equipment

Large skillet or wok

Small saucepan

Mixing bowls

Baking sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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