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Vietnamese Shrimp Noodle Bowl

by Nelson Brizuela

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Tree Nut Free

Corn Free

Contains Peanut

Prepare to be totally bowled over! Whether you enjoy it for lunch or dinner, this delightfully refreshing and healthy meal brings the essence of Vietnamese cuisine to your table. Tender rice vermicelli noodles provide the base for sweet, succulent shrimp and crispy, crunchy cabbage-and-peanut slaw. Chef Nelson’s flavor-packed Vietnamese sauce brings every element together with a perfect balance of flavors—it’s savory, citrusy, nutty, herbal, lightly sweet, and with just a hint of chili heat.

Nutritional facts

Protein

26g

Carbs

52g

Calories

420kcal

Fat

12g

Ingredients

Cucumber, Sesame Oil, Canola and Olive Oil Blend, Bay Leaf, Fish Sauce, Carrots, Romaine Lettuce, Mint, Celery, Shrimp, Thai Basil, Cilantro, Garlic, Sugar, Onion, Kosher Salt, Peanuts, Rice Wine Vinegar, Vermicelli Noodles, Thyme, Lemon Juice, Red Cabbage, Sweet Chili Sauce

Contains fish, shellfish, wheat, peanuts, sesame seeds.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 798 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Ryan · 07/17/25

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About Nelson Brizuela

Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.

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