INGREDIENTS
Vietnamese pickle
300 ml sushi vinegar
1 medium (10 g) red chilli, sliced
4 cm piece (20 g) ginger, sliced
1 medium (40 g) shallot, peeled and sliced
2 stalks lemongrass
2 stems Thai basil, stalk and leaves
2 stems coriander, stalk and leaves
1 lime, halved
1 kohlrabi, peeled and cut into batons
2 carrots, peeled and cut into batons
4 spring onions, white part cut into batons
Coconut chicken
1 large (60 g) shallot, sliced
1 medium (10 g) red chilli, sliced
5 cm piece (25 g) ginger, sliced
3 cloves (15 g) garlic, sliced
2 stalks lemongrass, roughly chopped
2 stems coriander, stalk and leaves
3 makrut lime leaves
3 g (½ tsp) salt
400 ml (1 tin) coconut cream
2 skinless chicken breasts
To serve
20 ml (1 tbsp) fish sauce
30 ml (1 ½ tbsp) lime juice
Salt flakes, to taste
Cooked noodles, vermicelli,
Soba or green tea
½ cup Thai basil leaves
½ cup coriander leaves
1 red chilli, sliced
75 g (½ cup) chopped roasted peanuts or crispy shallots
10 g (2 tsp) sesame seeds
METHOD
Vietnamese pickle
- Place all ingredients into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 2 and Seal on level 2.
- Leave the bag sealed and set aside to cook with the coconut chicken.
Coconut chicken
- Place all ingredients into a large vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 2 and Seal on level 2.
- Place the coconut chicken and Vietnamese pickle vacuum sealed bags onto a rack in the steam oven and Sous-vide at 75°C for 45 minutes.
- Remove the bags from the steam oven and allow the chicken to cool slightly in the bag.
To serve
- Drain the pickled vegetables and discard the aromatics. Place into serving bowls to share as a side.
- Remove the chicken from the bag and strain the coconut sauce into a jug to remove the aromatics. Season with the fish sauce, lime juice and salt to taste. Slice the chicken.
- Divide the noodles and herbs between 4 bowls, reserving some of the herbs for garnish. Pour the coconut sauce over the noodles and top with the sliced chicken. Garnish with the reserved herbs, chilli, peanuts, shallots and sesame seeds.
Hints and tips
- The pickle can be made with a wide variety of seasonal vegetables. Kohlrabi can be substituted with radish, such as daikon, breakfast radish, purple radish or turnip. Shallot can be replaced with red onion.
- Choose a high-quality coconut cream with no added sugar to allow the flavours in the dish to shine.
- Aged fish sauce (nuoc mam), although a little pricier, has a much deeper flavour and requires less to achieve the full flavour.
- The coconut chicken can be cooked in the steam oven without using sous-vide. Place the shallot, chilli, ginger, garlic and lemongrass into an unperforated steam container and Steam at 100°C for 2 minutes. Stir in the remaining ingredients and top with the chicken. Steam uncovered at 75°C for 45 minutes.
- The Vietnamese pickles can be cooked on induction. Place the sliced aromatics into a heatproof bowl. Bring the vinegar to the boil on medium-high heat, induction setting 7. Pour the hot vinegar over the aromatics, cover and leave for one hour. Strain and pour over the vegetables. Chill in the fridge for at least 12 hours before using.
APPLIANCE / FUNCTION
Miele
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