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Chakka La Vong Shrimp by Chef Dale Talde

w/ Coconut Rice and Snap Peas

This is my version of a very famous dish in Vietnam. Mine starts with roasted tomato jam, and then adds aromatics and spices like ginger, cardamom, turmeric and plenty of fresh dill and basil. It is savory, spicy, sweet and sour.


Ingredients: Shrimp, Organic Sugar-Snap Peas, Organic Tomato, Water, Coconut Milk, Jasmine Rice, Toasted Coconut, Organic Shallots, Fish Sauce, Extra Virgin Olive Oil, Organic Lime Juice, Organic Garlic Clove, Organic Ginger Root, Organic Scallion, Turbinado Sugar, Organic Cardamom, Organic Lemon Peel or Zest, Organic Basil, Raw Local Honey, Organic Coriander or Cilantro, Seeds, Organic Turmeric, Organic Mustard Seeds, Organic Dill Weed, Sea Salt, Organic Chili Flakes. Contains: Soy, Crustacean Shellfish, Fish, Wheat.

Health Benefits

  • Excellent Source-Vitamin C
  • Low saturated fat for Meal and Main Dish Products

Nutrition Facts

Servings per Container

Calories 400
Serving size 1 meal 403g
Total Fat 13g 17%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 185mg 61%
Sodium 420mg 18%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 10%
Sugars 6g
Includes 2g Added Sugars %
Proteins 30g 60%
Vitamin C
Calcium 152mg
Iron 5mg
Vitamin D 0mcg
Potassium 782mg

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Recipe by

Chef Dale Talde

About This Chef

Dale Talde’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. 

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