Vietnamese caramel chicken from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 83) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • shallots
  • chicken thighs
  • fish sauce
  • garlic
  • ginger root
  • lemongrass
  • limes
  • rice vinegar
  • Thai basil
  • Thai red chiles
  • EYB Comments

    Can substitute other red chiles for Thai red chiles, and basil for Thai basil. Process takes 1-5 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other red chiles for Thai red chiles, and basil for Thai basil. Process takes 1-5 hours.

  • peaceoutdesign on January 25, 2021

    Very good and pretty easy if you discount the Sous vide time. I served with ramen noodles instead of a side of rice which was a nice change.

  • Saraboe2003 on December 30, 2018

    The family really loved this!

  • mamacrumbcake on December 29, 2016

    This turned out really well! The chicken was cooked through perfectly without being overlooked at all. After the chicken was finished in a hot skillet, I was thrilled when I saw the beautiful caramelization—just like in my favorite Vietnamese restaurant. Even if you do not make the pan sauce (which was very tasty) I can see a lot of uses for the chicken alone.

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