Sous Vide Chicken Banh Mi

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.

Author

Emily Farris and Jeff Akin

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

Prep Time: 00:45

Recipe Time: 01:00

Temperature : 146F / 63.3C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 146ºF.
2. Season the chicken breasts liberally with salt and pepper. Seal and cook for 1 hour.

Finishing Steps

1. Remove chicken and let rest for 10 minutes.
2. Whisk together the vinegar, water, sugar, fish sauce, and soy sauce.
3. Toss the chicken, carrot, cucumber, radish, scallions, jalapeno, and cilantro with the vinegar sauce and let sit for 15 minutes.
4. Whisk together the mayo, Sriracha, and lime juice.
5. Divide the chicken and vegetable mixture between the four baguettes and top with the Sriracha mayo.