Vietnamese Noodle Bowl

Vietnamese Noodle Bowl

Black pepper shrimp, crispy shallots, and mint



Active Time:

~30 min

Total Time:

~34 min

About this Recipe

Chef Travis counts Vietnamese food as one of his all-time faves, having eaten it since he was 4 years old. This is his take on bún chả, traditionally served with grilled pork. Here we swap in wild colossal Gulf shrimp to create a perfect noodle bowl that will satisfy your seafood cravings.


  • 2 cloves peeled garlic
  • 1 jalapeño pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 lemon
  • 1 cucumber
  • ¼ oz fresh mint
  • ½ oz fresh cilantro
  • 6 oz coleslaw mix
  • 5 oz dried vermicelli rice noodles
  • ¾ lb peeled and deveined wild colossal Gulf shrimp (8 shrimp)
  • ½ oz roasted peanuts
  • ½ oz crispy shallots or onions

From Your Pantry

cooking oil

kosher salt and black pepper


medium or large saucepan

mixing bowls

colander or mesh strainer

Brava metal tray

Nutrition Information

620 calories per serving

Allergens: Shellfish, Peanuts, Fish

Nutrition Facts


  • Chef's Picks
  • Lunch
  • Dinner
  • Meal Kit
  • Dairy Free
  • Metal Tray
  • Nuts
  • Recipes
  • Seafood
  • Serves 4
  • Shellfish
  • Southeast Asian
  • Vegetables
  • Vietnamese
  • Weekend
  • Weeknight

  1. step

    Prep nuoc cham (Vietnamese dipping sauce)

    • In medium or large saucepan, bring at least 4 cups water to a boil (for cooking noodles in Step 3).
    • Meanwhile, mince garlic.
    • Remove jalapeño stem, halve jalapeño lengthwise and remove seeds. Finely chop one-fourth of jalapeño for nuoc cham; thinly slice one-fourth and set aside for salad. Use less if you don’t like it spicy. You will have ½ jalapeño left over.
    • In small bowl, whisk together ¼ cup warm water, garlic, chopped jalapeño, fish sauce, sugar and juice of 1 lemon.

  2. step

    Make salad

    • Cut cucumber into ¼-inch-thick slices.
    • Remove mint leaves from stems. Coarsely chop mint leaves with cilantro (cilantro stems are delicious, too!).
    • In large bowl, toss together coleslaw mix, cucumber, sliced jalapeño and half of mint and cilantro. Save remaining mint and cilantro for garnish.

  3. step

    Cook & cool noodles

    • Add vermicelli rice noodles to pot of boiling water. Cook, stirring occasionally, until tender, about 5 minutes. Drain in a colander or mesh strainer, then run under cold water for 20–30 seconds to stop the cooking.
    • Shake off excess water and set aside.

  4. step

    Prep shrimp

    • Pat shrimp dry with paper towels.
    • In medium bowl, toss together shrimp, 1 tablespoon cooking oil and a few pinches of salt and pepper.
    • Evenly spread shrimp in Zone 2 of Brava metal tray.

  5. step

    Slide metal tray into top shelf

    • Select “Vietnamese Noodle Bowl” on your Brava touchscreen and follow instructions.
    • While shrimp cook, divide noodles and salad between individual bowls, placing them in separate piles.

  6. step

    Finish noodle bowls & serve

    • When your food is done, place shrimp on top of noodles and salad. Garnish with peanuts, crispy shallots and remaining mint and cilantro. Liberally drizzle each bowl with nuoc cham just before eating.