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1
In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water.
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2
Bring to a boil, stir once or twice, and cool.
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3
Split the birds in halfthrough the breastbone and backbonesand marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
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4
Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source.
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5
Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink.
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6
(Quail will take about the same amount of time; game hens will take about 20 minutes total).
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7
Meanwhile, mix the pepper and salt together.
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8
When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
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9
In step 3, drain the birds well and dry with paper towels.
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10
Place 2 tablespoons oil in one or more large skillets and turn the heat to high.
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11
Cook the birds until nicely browned, about 4 minutes.
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12
Turn and brown the other side for 2 to 4 minutes, or until the squab are done.
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13
(Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.)
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14
Finish and serve as directed.
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15
This is quite a different procedure, more work, but very good.
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16
Double the amount of marinade.
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17
Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each.
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18
Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator).
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19
When youre ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350F (a pinch of flour will sizzle, and the oil will thin and start to shimmer).
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20
Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes.
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21
(Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.)
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22
Serve with salt and pepper.
