Vietnamese Noodle Salad with Sous Vide Beef
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Ingredients for 2
1 (8-ounce/250 g) beef tenderloin steak
2 tablespoons (30 mL) palm sugar or dark brown sugar
1 small red Thai chile
1 clove garlic, peeled
2 tablespoons (30 mL) fish sauce
2 tablespoons (30 mL) freshly squeezed lime juice
2 tablespoons (30 mL) rice vinegar
Salt and freshly ground black pepper
1 tablespoon (15 mL) vegetable oil
1 cup (237 mL) flat rice noodles, boiled and drained
1 cup (237 mL) bean sprouts
1/2 cup (118 mL) thinly sliced cucumber, cut into half-moons
1/2 cup (118 mL) julienned carrots
1/4 cup (59 mL) Thai basil leaves, torn
1/4 cup (59 mL) mint leaves, torn
3 tablespoons (45 mL) unsalted peanuts, roughly chopped
1 stalk lemongrass, white part only, bruised and very thinly sliced
Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).
Place the steak 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 in the water bath and set the timer for 2 hours.
Meanwhile, pound the palm sugar, chile, and garlic in a mortar and pestle until finely ground. Stir in the fish sauce, lime juice, and rice vinegar. Transfer to a serving bowl.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry. Season with salt and pepper. Discard cooking liquid.
Heat vegetable oil in a medium skillet over medium-high heat. When the oil is just beginning to smoke, add the steak and sear until well-browned, about 1 minute per side. Transfer to a cutting board and slice very thin.
Divide prepared noodles, bean sprouts, cucumber, carrots, basil, mint, peanuts, lemongrass, and sliced beef between 2 serving bowls. Serve, passing the dressing on the side.