Crunchy Vietnamese Salad with Sous Vide Chicken
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Ingredients for 2
2 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon peanut oil
2 tablespoon palm sugar or packed dark brown sugar
3–6 red Thai red chiles, thinly sliced
6 tablespoons fish sauce
6 tablespoons freshly squeezed lime juice
2 cups fried egg noodles
1 cup Chinese cabbage, thinly sliced
1 cup fresh mint, roughly chopped
1 cup fresh cilantro, roughly chopped
1 cup bean sprouts
1 carrot, grated with a serrated grater
2 tablespoons peanuts, toasted
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag with the peanut oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1 1/2 hours.
About 5 minutes before the chicken is finished, prepare the salad: Place the palm sugar in a mortar and pound with a pestle until smooth. Add the chiles and pound until chopped. Add the fish sauce and lime juice and pound to combine.
In a large bowl, combine the fried noodles, cabbage, mint, cilantro, bean sprouts, carrot, and peanuts.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid.
Shred the chicken into bite-sized pieces and add to the bowl with the fried noodle mixture. Pour the dressing over the salad and toss to combine. Season to taste with salt and pepper. Serve.