Vietnamese Rolls with Sous Vide Chicken

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

Directions

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  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.

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  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.

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  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.

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  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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