Vietnamese Rolls with Sous Vide Chicken


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, ...

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Recipe Temp 150 F / 65.6 C
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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? 

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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Smear 1 tbs (30 ml) of mayo on each roll, line with a lettuce leaf, and fill with the chicken and pickled veg.

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    150 F / 65.6 C Recipe Temp
    Recipe Time
    Prep Time