Name: Vietnamese Grilled Quail
Total time: 40 min
Ingredients: 6 quails; 2 tbsp fish sauce; 2 tbsp rice wine or dry sherry; 1 tbsp light soy sauce; 1 tsp crushed garlic; 1 tsp finely grated fresh ginger; ½ tsp freshly ground black pepper; ½ tsp five-spice powder; 1 tsp hoisin sauce

Print Recipe

Vietnamese Grilled Quail

Total Time40 mins

Course: Appetizer, Asian, Main Course, Poultry

Ingredients

6 quails
2 tbsp fish sauce
2 tbsp rice wine or dry sherry
1 tbsp light soy sauce
1 tsp crushed garlic
1 tsp finely grated fresh ginger
½ tsp freshly ground black pepper
½ tsp five-spice powder
1 tsp hoisin sauce

Instructions

Remove the backbone from the quails and flatten. Pat dry with paper towels.
Combine the fish sauce, wine, soy sauce, garlic, ginger, pepper, five-spice powder and hoisin sauce. Add the quails and marinate overnight in the refrigerator.
Heat grill to high. Grill the quails on a well-oiled grill, skin side up, and cook until almost done. Turn the quails over and cook other side, until skin is brown and crisp. Serve with a salad or rice.