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    Fried Quail Bird in 5 Flavors (Chim Cút Chiên Ngũ Vị)

    From many amazing Vietnamese Chicken Recipes, I would like to introduce one delicious dish in rainy day. It is called Fried Quail Bird in 5 Flavors (Chim Cút Chiên Ngũ Vị).

    The crispy and yellow skin will help you have a good appetite and good eye-catching. Eating with steamed rice or bread is all a good choice. Now, why don’t we try cooking one of interesting Vietnamese Chicken Recipes like this together?

    1kg quail bird
    5 flavors powder, honey, oyster oil, garlic, sugar, salt, vinegar, pepper, soy sauce
    Tomatoes, onion, salad.

    Step 1
    : Clean quail birds with water added a little salt. Clean well their hairs on skins. Clean again and wait to get dry. Cut into half if it is big. Marinate with 1 teaspoon 5 flavors powder, 2 tablespoons honey, 1 tablespoon oyster oil, 1 tablespoon sugar, 1 teaspoon salt, 1 tablespoon soy sauce, minced garlic. Mix well and cover it and put in fridge, wait for 1 night. It will help to create one of fantastic Vietnamese Chicken Recipes for us. Next day, heat the oil, and bring quail birds to fry.

    Step 2
    : Fry with small heat, sometimes change their faces to make sure they will be cooked well done. Then, put on plate added paper napkin to absorb wasted oil.

    Step 3
    : Clean tomatoes, cut in half, slice thinly. Peel off the cover of onion, slice thinly as well.

    Step 4
    : Soak sliced onion into bowl with a little pepper, 1 teaspoon vinegar, 1 teaspoon sugar, ½ teaspoon salt, a little olive oil, wait for 5 minutes.

    Step 5
    : Clean salad, wait to get dry, cut in short pieces.

    Step 6
    : Arrange salad on plate, some sliced tomatoes on top, put fried quail birds on and pour the mixture in step 4 on meat.

    Finally, as i told you, you can serve it with steamed rice or bread is all delicious. How do you think? It is really interesting. Hope you will satisfy with one of amazing Vietnamese Chicken Recipes like this and have a good appetite. Good luck for your cooking.
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