Vietnamese 5 Spiced Quail - Chim Cut


This quail dish is perfect as a starter or part of a main dish. It's so simple to prepare and cook. These Lancashire quails have been marinaded overnight in an array of seasoning and simply deep fried and serve with a garnish of salad and Vietnamese mint.

Pairing: We recommend a simple Italian Prosecco.

What you'll need

Ingredients (Serves 4)

  • 4 x Whole Quails (Butterflied, Washed & Cleaned)
  • 1 x Tbsp Minced Garlic
  • 1 x Tbsp Sugar
  • 1 x Tbsp Oyster Sauce
  • 1 x Tbsp Fish Sauce
  • 1 x Tbsp Light Soy Sauce
  • 1 x Tbsp Dark Soy Sauce
  • 1 x Tspn 5 Spice Powder


  • 1/2 x Cucumber (Peeled and sliced)
  • 1 x Tomato (Sliced)
  • 1 x Sprig Vietnamese Mint
  • 1 x Lime (Halved)


  1. Once you have cleaned the quails and pat them dry with a towel, in a bowl mix the quails with all the ingredients and allow to marinade for at least 4 hours or better overnight.
  2. Before frying, take the quails out of the fridge at least 1 hour beforehand. This allows the hot oil to remain its temperature.
  3. Heat vegetable oil in a wok or pan. Dip your chopsticks in and when you see bubbles the oil is hot and ready.
  4. Fry the quails in batches of 2 to allow the hot oil to keep it's temperature.
  5. Once cooked lay on a paper towel and wipe off any excess oil
  6. Plate up and serve