Pan-Cooked Quail, Vietnamese-Style Recipe

Name: Pan-Cooked Quail, Vietnamese-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 quail; 1 medium onion, chopped; 1 tablespoon minced ginger; 2 tablespoons minced garlic; 1 tablespoon or more freshly ground black pepper; 1/4 cup lime juice or rice vinegar; 1/2 cup nam pla or soy sauce; 4 tablespoons neutral oil, like grapeseed or corn; Chopped fresh cilantro, mint or Thai basil leaves (or a combination), optional; Lime wedges, optional

Servings: persons

8 quail
1 medium onion, chopped
1 tablespoon minced ginger
2 tablespoons minced garlic
1 tablespoon or more freshly ground black pepper
1/4 cup lime juice or rice vinegar
1/2 cup nam pla or soy sauce
4 tablespoons neutral oil, like grapeseed or corn
Chopped fresh cilantro, mint or Thai basil leaves (or a combination), optional
Lime wedges, optional

1
Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird.
2
(Don't worry if skin holding thigh and drumstick together separates.)
3
Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
4
Drain quail of marinade and strain and reserve marinade.
5
Pat birds dry.
6
If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets.
7
Turn heat to high and, when oil is hot, saute quail, skin-side down, until nicely browned, about 4 minutes.
8
Turn and brown other side for 2 or 3 minutes, or until quail are cooked through.
9
Remove to a platter and keep warm.
10
Lower heat and remove any excess fat from skillet (there may not be any).
11
Add strained marinade, along with 1/4 cup water, and raise heat to high.
12
Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup.
13
Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 quail, 1 medium onion, chopped, 1 tablespoon minced ginger, 2 tablespoons minced garlic, and more.

Yes, Pan-Cooked Quail, Vietnamese-Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Cooked Quail, Vietnamese-Style

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