Vietnamese Mixed Grill

Vietnamese flavors infuse this marinade that is used for steak, shrimp, and chicken. The meats are then grilled on the  Ninja® Foodi™ Grill and then served along with a delicious Vietnamese dipping sauce and veggies for rolling in rice paper wraps.

Course healthy, Main Course
Cuisine Asian, Vietnamese
Keyword grilled
Prep Time 45 minutes
Cook Time 30 minutes
Marinating Time 6 hours
Author Heather LaCorte


  • 1.5 lbs chicken breast
  • 1-2 lbs  flat iron or sirloin steak
  • 1.5  lbs extra large shrimp

Marinade Ingredients

  • 2/3 cup grapeseed oil ( or other high smoke point oil)
  • 2/3 cup rice wine vinegar
  • 4 tbsp fish sauce
  • 4 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 3 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp lemon grass, chopped ( or 1 Tablespoon lemongrass paste found in produce section)
  • 1 tbsp Sambal Oelek or asian chili paste
  • 5 garlic cloves, chopped
  • 2 tsp black pepper

Vietnamese Dipping Sauce Ingredients (Nuoc Cham)

  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tsp sugar
  • 3 cloves of garlic, mined
  • 1/2 tsp chilis, finely sliced (Thai Bird, Serrano or Jalapeno)

Suggested Accompaniments For Serving

  • Vietnamese Rice Paper, for wrapping rolls
  • lettuce leaves
  • carrot sticks
  • cucumber Sticks
  • slices bell peppers
  • Sambal Oelek Chili Sauce
  • Hoisin Sauce


Making The Marinade

  1. Combine all marinade ingredients in a blender and process until smooth. If you don't have a blender, whisk all ingredients in a medium size bowl and set aside. This marinade makes about 2 cups.

Marinating The Meats

  1. Pour the marinade over the steak and chicken (in separate bowls, about 1/3 cup each). Marinate in the refrigerator for at least 2 hours or overnight for best results. The shrimp only needs to be marinated for 15 to 20 minutes before grilling.

Grilling The Meats On The Ninja® Foodi™ Grill

  1. Remove the meats from the refrigerator and marinade letting as much drip off as possible. Preheat the Ninja® Foodi™ Grill on high. Brush the grill grates with grape seed, avocado or canola oil and grill the chicken first (14 minutes) flipping halfway through. The steak will take 7-9 minutes. Again, flip half-way through. Finally grill the shrimp for 3 minutes. You can flip if you like. Be sure to brush the grates before adding a new meat. When the meats are finished grilling remove to a platter and cover with foil to keep warm.

Making The Vietnamese Dipping Sauce (Nuoc Cham)

  1. Combine all ingredients in a small bowl good for dipping. Adjust seasonings according to taste. Add more chili for more heat if you like.

To Serve

  1. Sprinkle the platter of grilled meats with scallion and finely chopped peanuts. Serve along side the suggested lettuce and vegetables. Guests can dip the rice paper on a plate of warm water to moisten and then roll with meats and veggies for a delicious Vietnamese style treat. Don't over soak the rice paper or it becomes difficult to work with. 10 seconds is enough. Once rolled, dipping sauces can include the Nuoc Cham made above, hoisin sauce and sambal oelek chili sauce. Enjoy!