Vietnamese Rolls with Sous Vide Chicken

This recipe is a great, flavor-packed alternative to your standard lunchtime fare. The chicken in this sandwich is moist and coated in such wonderful flavors, then stuffed in a baguette alongside crunchy lettuce, pickled veggies and fresh herbs. Doesn't it just look divine? 

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

• ¼ cup (59 ml) basil, roughly chopped
• ¼ cup (59 ml) cilantro, roughly chopped
• 4 large lettuce leaves
• 2 tbs (30 ml) whole egg mayo
• 2 skinless, boneless chicken thighs
• ½ a baguette, cut in two
• 1/4 cup (59 ml) grated carrot
• 1/4 cup (59 ml) cucumber, finely shredded
• 2 tsp (10 ml) finely chopped red onion
• 1 chilli, chopped
• 1 tbs (30 ml) rice wine vinegar
• 1 tsp (5 ml) fish sauce
• 1 tsp (5 ml) caster sugar
• 1 tsp (5 ml) ginger, grated
• 1 tbs (30 ml) soy
• 1 tbs (30 ml) sweet chilli sauce
• 1 clove garlic

Directions

1. Preheat Anova to 150F (65.5C). Seal chicken in bags with olive oil, salt and pepper, put in water bath and set timer on Anova to 2 hours.
2. Combine the rice wine vinegar, fish sauce, caster sugar and ginger with the carrot, chilli, onion and cucumber in a bowl and set aside to pickle. Drain the liquid out of the pickled vegetables when the chicken has finished cooking.
3. When chicken is finished cooking sous vide pull it apart into shreds and toss it with the chicken dressing ingredients (sweet chilli sauce, soy and garlic) in a bowl.
4. Smear 1 tbs (30 ml) of mayo on each roll, line with a lettuce leaf, and fill with the chicken and pickled veg.

Finishing Step