Vietnamese Noodle Salad with Sous Vide Beef

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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).

• 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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