Yam neua is a Thai beef salad with a very memorable sauce of chile peppers, lime juice, shallots and fish sauce. It's filled with classic bold Thai flavors that burst in your mouth. I take that sauce and toss it with shredded beef, crisp veggies, and lots of fresh herbs.
I like the beef to have a shreddable texture, but if you prefer it more steak like you can decrease the temperature to 131°F (55°C) and increase the cooking time to 36 to 60 hours.
Preheat a water bath to 165°F (73.9°C).
Mix together the spices in a bowl. Lightly salt and pepper the chuck roast then sprinkle with the spices. Add the chuck to the sous vide bag then seal. Place the bag in the water bath and cook for 18 to 24 hours.
Combine the shallots, diced chiles, lime juice, sugar, maple syrup, and fish sauce in a bowl. Salt and pepper to taste then let sit 5 minutes. Whisk in the olive oil.
Salt the cucumber slices then let sit in a colander for 10 to 15 minutes to drain.
Take the beef out of the water bath and remove it from the bag. Dry it off thoroughly using paper towels or a dish cloth. Quickly sear the chuck for 1 to 2 minutes per side, until just browned, then remove from the heat and lightly shred the meat.
Place the shredded meat, cucumber, carrots, cherry tomatoes, cilantro, basil, and mint in a bowl then mix until thoroughly combined. Spoon out onto a plate then serve.