Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber
By A Glug of Oil
To serve 4 you will need:about 4 inches of cucumber - seeds removed and diceda pinch of salt 1 tablespoon rice vinegar1 teaspoon sugar 1 x skinless chicken breast fillet - cooked Sous Vide with a tiny drizzle of oil and a splash of soy sauce - then cooled and thinly sliced1 carrot, 1 spring onion - very thinly sliced into matchsticksa few baby gem lettuce leaves - shredded 8 Spring roll rice papers and Vermicelli Noodles - available in any good supermarket.How to do it:Fill the Sous Vide oven with hot water and set the temperature to 63.5C/146FOnce the temperature has been reached submerge the chicken fillet (prepared as above) into the water and as long as it's been simmering for a minimum of 1 hour, remember cooking Sous Vide means it can stay there all day if you wish without the chicken drying out, it will stay moist and full of flavour and is ready when you are. Meanwhile, make the Pickled Cucumber:Sprinkle the diced cucumber with the salt and leave for 30 minutes. Once ready, pat dry with kitchen paper and put the cucumber into a small bowl. Add the rice vinegar and sugar and give it a good stir. Leave for an hour or so and to serve just drain from the liquid.Once the chicken is cooked, remove and cool in ice cold water whilst still in the pouch. Then remove the pouch and slice the chicken into thin strips.For the Spring Rolls:Pop the vermicelli noodles into a bowl and add boiling water, leave for 5 minutes then rinse and drain.Place one spring roll rice wrapper at a time into a large bowl of warm water and leave for just a couple of seconds so the rice paper has softened.Lay on a plate and add the chicken, carrot, lettuce and spring onion filling along with a few noodles, taking care not to over fill.Bring the bottom of the rice paper up to cover the filling, fold the side in and roll. Cut each roll in half when you're ready to serve.