Vietnamese Rolls with Sous Vide Chicken
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Ingredients for 2
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
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.
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.
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.
Smear 1 tbs (30 ml) of mayo on each roll, line with a lettuce leaf, and fill with the chicken and pickled veg.