The other part of the dish we created at the Cook's Pantry Cooking Class
(use search function on the right hand column to find other Vietnamese recipes)
was Vietnamese grilled quail with cabbage salad.
This recipe serves 4 as an entre or for lunch.
Firstly, make the marinade for the quail:
Combine the Marinade ingredients:
1 tbspn of five spice
3 tblspns chilli paste in soya bean oil (nam prik pao)
juice of 1/2 lime
1 tspn fresh chopped ginger
1 tspn sugar
salt and pepper to taste
Now you need to deal with the 4 quails
Cut the little creatures in half using a sharp knife
And cut out their backbones (they won't need them anymore).
Stick them in the marinade for an hour or more. The longer the better.
Grill the quails over medium heat until just done
(about 2-3 minutes per side)
While the quail is resting, make the salad by mixing the
2 cups of cut Chinese cabbage, a handful of chopped coriander,
a handful of torn mint leaves and a sliced chilli.
For the salad dressing mix together
3 tblspn fish sauce
3 tblspn rice vinegar
2 tblspn sugar
Put these ingredients (above) into a saucepan and heat until sugar is dissolved,
then after it is cooled, add:
2 finely chopped cloves of garlic
1 birdseye chilli, chopped finely
2 tblspn lime juice
Mix this combined dressing into the salad
Place a mound of cabbage salad on each plate, top with grilled quail, then
scatter with coriander, mint and fresh chilli.