Vietnamese Noodle Salad with Sous Vide Beef

Ingredients

• 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