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
Prep Time 45minutes
Cook Time 30minutes
Marinating Time 6hours
Author Heather LaCorte
Ninja® Foodi™ Grill
1.5lbs chicken breast
1-2lbs flat iron or sirloin steak
1.5 lbsextra large shrimp
2/3 cupgrapeseed oil ( or other high smoke point oil)
2/3cuprice wine vinegar
1tbsplemon grass, chopped ( or 1 Tablespoon lemongrass paste found in produce section)
1tbsp Sambal Oelek or asian chili paste
5garlic cloves, chopped
Vietnamese Dipping Sauce Ingredients (Nuoc Cham)
1/4 cuplime juice
3cloves of garlic, mined
1/2tspchilis, finely sliced (Thai Bird, Serrano or Jalapeno)
Suggested Accompaniments For Serving
Vietnamese Rice Paper, for wrapping rolls
slices bell peppers
Sambal Oelek Chili Sauce
Making The Marinade
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
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
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)
Combine all ingredients in a small bowl good for dipping. Adjust seasonings according to taste. Add more chili for more heat if you like.
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!