Somewhere buried in the cookery books that I rarely open these days lies a recipe for Vietnamese Roast Chicken. Somewhere on the blog, I cooked it. That was a few years ago. It is a worthy dish packed with delightful authentic Vietnamese ingredients that give a real flavour punch to the delicious chicken. I thought that I might try to get the same level of flavour and all round deliciousness cooking some free range chicken thighs in the sous vide. You can cook it in a traditional oven, under a grill or on a barbecue too and the instructions are below for that too. This is how I got on and I can only recommend to to you.