Vietnamese Noodle Salad with Sous Vide Beef


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Recipe Temp 129.2 F / 54 C
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This is a fresh and zingy salad that is absolutely perfect for a healthy, yet flavorful meal. There are many textures in this dish - so many, that your guests will leave satisfied every single time. 

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 129.2ÂșF (54ÂșC).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      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.

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129.2 F / 54 C Recipe Temp
Recipe Time
Prep Time