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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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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.
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Step 3
Place the bag in the water bath and set the timer for 1 1/2 hours.
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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.
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Step 5
In a large bowl, combine the fried noodles, cabbage, mint, cilantro, bean sprouts, carrot, and peanuts.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid.
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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.