Sous Vide Chicken Banh Mi
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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Precision® Cookers
Sous vide made easier than ever.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 146ºF.
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Step 2
Season the chicken breasts liberally with salt and pepper. Seal and cook for 1 hour.
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Finishing Steps
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Step 0
Remove chicken and let rest for 10 minutes.
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Step 1
Whisk together the vinegar, water, sugar, fish sauce, and soy sauce.
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Step 2
Toss the chicken, carrot, cucumber, radish, scallions, jalapeno, and cilantro with the vinegar sauce and let sit for 15 minutes.
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Step 3
Whisk together the mayo, Sriracha, and lime juice.
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Step 4
Divide the chicken and vegetable mixture between the four baguettes and top with the Sriracha mayo.