Sous Vide Chicken Banh Mi

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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The banh mi, a vietnamese sandwich usually made with pork, is one of our favorite dishes to create with the Anova Sous Vide. It's delicious, and presents so beautifully - you'll want it for more than just lunch.


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Ingredients for 4

  • 2 bone-in chicken breast halves

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons (30 ml) rice vinegar

  • 2 tablespoons (30 ml) water

  • 1 tablespoon (15 ml) sugar

  • 1 tablespoon (15 ml) fish sauce

  • 1 teaspoon (5 ml) soy sauce

  • ½ cup (118 ml) thinly sliced carrot

  • ½ cup (118 ml) thinly sliced cucumber

  • ½ cup (118 ml) thinly sliced radish

  • ¼ cup (59 ml) thinly sliced scallions

  • 1 jalapeno, thinly sliced

  • ½ (118 ml) cup fresh cilantro leaves

  • 1/4 cup (59 ml) mayonnaise

  • 2 tablespoons (30 ml) fresh lime juice

  • 2 tablespoons (30 ml) Siracha

  • 4 mini baguettes, sliced and lightly toasted

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 146ºF.

  • Step 2

    Season the chicken breasts liberally with salt and pepper. Seal and cook for 1 hour.

    • Finishing Steps

    • Step 0

      Remove chicken and let rest for 10 minutes.

    • Step 1

      Whisk together the vinegar, water, sugar, fish sauce, and soy sauce.

    • Step 2

      Toss the chicken, carrot, cucumber, radish, scallions, jalapeno, and cilantro with the vinegar sauce and let sit for 15 minutes.

    • Step 3

      Whisk together the mayo, Sriracha, and lime juice.

    • Step 4

      Divide the chicken and vegetable mixture between the four baguettes and top with the Sriracha mayo.

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146 F / 63.3 C Recipe Temp
Recipe Time
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