Sous Vide Brussels Sprouts, Momofuku-style

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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.
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Precision® Cookers

Perfect results in a few simple steps.

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


  • 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.

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183 F / 83.9 C Recipe Temp
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