When it comes to this traditional Vietnamese sandwich, we just can’t get enough of it. And as much as we love all the fixings for the classic sub—ham, Vietnamese pork, pate and a bunch of veggies—those ingredients aren’t necessarily an everyday thing. Enter our healthier sous-vide chicken banh mi sandwich. By using a Nomiku sous-vide machine, we cook the boneless skinless chicken breasts low and slow in a marinade so they come out more tender and flavorful. Throw in quick pickled carrot and radish, sliced cucumber, mayonnaise and cilantro, and this sandwich gets into deadly addicting territory.
Follow along with our host in this video as you learn to cook this amazing sandwich. We like to top ours with some Sriracha or sliced jalapeno for a bit of extra kick.
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Sous-Vide Chicken Banh Mi Recipe
2 large boneless, skinless chicken breasts
1 cup soy sauce
2 tbsp rice wine vinegar
¼ cup ginger, peeled & roughly chopped
2 bulbs garlic, chopped
2 tbsp sugar
2 tbsp Asian fish sauce
Pickled Veggies Ingredients
½ cup water
¼ cup rice vinegar
¼ cup sugar
1 tsp salt
3 medium carrots, peeled and thinly sliced
1 bunch radishes, washed and thinly sliced
1 cucumber, thinly sliced w mandolin
Scallions, sliced thinly
Chili oil or Sriracha
1. Prepare your water bath and set at 146F using your Wifi Nomiku.
3. While chicken is cooking, prepare pickled veggies. Bring water, rice vinegar and sugar to a boil and cook until sugar is dissolved. Remove from heat and add carrots, radish and salt. Refrigerate for at least 1 hour.
5.Cut baguette into sandwich size pieces and then cut in half again lengthwise. Slather each piece with desired amount of mayonnaise (we like to be generous). Line bottom with sliced cucumbers. Then add chicken, cilantro, scallions and some chili oil or Sriracha. Top with slaw and a little more chili oil, then enjoy!
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Talent: Lauren Nolan of lakeshorelady.com
Shot and edited by: Matt Rice