Sous Vide Brussels Sprouts, Momofuku-style

Ingredients for 4

• 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

• Step 1

  Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

• Step 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.

• Step 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.

• Step 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

• Step 0

  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.

• Step 1

  Broil the Brussels sprouts, stirring occasionally, until the sprouts are browned and slightly charred, about 5 minutes.

• Step 2

  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.

Latest Comments