Chim Cut Rang Me / Tamarind Quail
On a recent trip down to Orange County, I was reminded why so many people say it is home to some of the best Vietnamese food in the world. Everywhere you turn, there is a restaurant, café, or deli serving dishes that feel like a direct connection to Vietnam. During our visit, my cousins took
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Quails
- 2 tbsp Kosher Salt, for cleaning the quail
- 2 tbsp White Vinegar, for cleaning the quail
- Oil, for frying
- 1 tbsp Oil
- 1 tbsp Minced Garlic
- 3 Thai Chili
- 2 tbsp Tamarind Concentrate
- 1/4 cup Water
- 2 tbsp Sugar
- 2 tbsp Fish Sauce
- 1 tbsp Sriracha
- 1/4 tsp MSG
- Vietnamese Coriander
Instructions
- 1
Thaw and clean the quail:
- 2
Allow the frozen quail to thaw completely. Scrub each quail with kosher salt and white vinegar to help remove any gamey odor. Rinse thoroughly with water and drain. Use this time to remove any remaining feathers. Then, using a pair of sharp kitchen shears, cut each quail in half across the breast and backbone. Pat the quails completely dry and season lightly with a pinch of salt
- 3
Fry the quail:
- 4
Place a pot over medium-high heat and pour in enough neutral oil to fully cover the quail pieces. Heat the oil to 375F
- 5
Carefully add the quail pieces to the hot oil without overcrowding the pot. Fry the quail for 4 to 5 minutes, or until it is cooked through and golden brown. Turn pieces as needed so they brown evenly. Remove the quail with tongs and place on a wire rack or a paper towel-lined plate to drain excess oil. Set the fried quail aside briefly
- 6
Make the tamarind sauce:
- 7
In a mixing bowl, combine tamarind concentrate with water, sugar, fish sauce, sriracha, and MSG. Stir until the mixture is fully combined
- 8
Then, heat oil in a large pan over medium-high heat. Add minced garlic and chopped Thai chilies. Sauté for 1 to 2 minutes or until fragrant. Pour the tamarind sauce mixture into the pan and cook for about 1 minute to let the sauce begin to reduce and thicken slightly
- 9
Glaze the quail and serve:
- 10
Add the fried quail to the pan with the sauce. Toss or turn the pieces gently so the sauce coats each piece. Continue cooking for another minute or until the sauce thickens further and fully glazes the quail
- 11
Arrange Vietnamese Coriander on the serving plate and place the glazed tamarind quail on top. Serve immediately and enjoy with an ice-cold beer!