Sous Vide Brussels Sprouts, Momofuku-style

I’m a big fan of crisp seared Brussels sprouts, but I often find that the sprouts blacken before the centers cook through. Pre-cooking the Brussels sprouts in the Anova Precision Cooker, on the other hand, ensures that they’re perfectly cooked. I like to give the cooked sprouts a quick stint under the broiler to crisp up the edges before tossing them in a Momofuku-inspired fish sauce vinaigrette.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 00:40

Temperature : 183F / 83.9C

Ingredients

• 2 pounds Brussels sprouts, stems trimmed and sliced in half
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 cup fish sauce
• 2 tablespoons water
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons lime juice
• 1–2 Thai chiles, thinly sliced
• 1 small clove garlic, minced
• Chopped fresh mint, for serving
• Chopped fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
2. Combine the Brussels sprouts, olive oil, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
3. Place the bag in the water bath and set the timer for 40 minutes. If using a zipper lock bag, you may need to weigh down the bag to keep the Brussels sprouts submerged.
4. Meanwhile, prepare the vinaigrette: Combine the fish sauce, water, sugar, rice vinegar, lime juice, chiles, and garlic in a small bowl. Stir to dissolve the sugar.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer the Brussels sprouts to an aluminum foil-lined baking sheet. Heat broiler to high.
2. Broil the Brussels sprouts, stirring occasionally, until the sprouts are browned and slightly charred, about 5 minutes.
3. Transfer the Brussels sprouts to a medium bowl and toss with the vinaigrette to taste. (You may not need to use all of the vinaigrette.) Sprinkle mint and cilantro over the sprouts. Serve.