Crunchy Vietnamese Salad with Sous Vide Chicken


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 149 F / 65 C
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This is a light and zingy salad. Each element has a slightly different texture, bringing you variety with every bite – crunchy fried noodles and toasted peanuts are accompanied with Chinese cabbage, grated carrots, and ample fresh herbs. Chicken thighs are extra moist when cooked sous vide, and as such are the perfect accompaniment to this juicy, nutritious Vietnamese salad. Make sure you serve this salad immediately after dressing, otherwise the crunchy noodles will become soft.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 2

    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.

  • Step 3

    Place the bag in the water bath and set the timer for 1 1/2 hours.

  • Step 4

    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.

  • Step 5

    In a large bowl, combine the fried noodles, cabbage, mint, cilantro, bean sprouts, carrot, and peanuts.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid.

    • Step 1

      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.

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149 F / 65 C Recipe Temp
Recipe Time
Prep Time