Sous Vide Brussels Sprouts, Momofuku-style
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
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.
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.
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.
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.
Broil the Brussels sprouts, stirring occasionally, until the sprouts are browned and slightly charred, about 5 minutes.
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.