Main content


  • Marinade

  • Quails

  • Muoi Tieu Chanh – salt, pepper & lemon dipping sauce


  • For the quails:

  • 1.

    Combine the marinate ingredients together in a bowl and mix well. Cut off the neck and cut the quails along the breast bone to open out flat. Wash away any remaining viscera under cold water, then pat dry with paper towel. Add quails to marinate and leave to marinate for 2 hours in the fridge.

  • 2.

    Put oil in a wok or large saucepan over high heat and heat to 180 degrees C. Meanwhile remove the quails from marinate and pat dry with paper towel. Fry the quails for 5 minutes or until crisp and golden. Remove from oil then onto paper towel and chop into quarters.

  • 3.

    Serve with tomato, cucumber and watercress, and dip quail into salt, pepper and lemon dipping sauce.

  • 4.

    Combine all ingredients and mix well

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Pinot Noir and Semillon are the best wines to pair with Chim Cut Chien Don – crispy spiced quail.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
5 comments • 5 ratings
Please login to comment
Posted by Report
i love this guy one of the best cooks ever... :D
Posted by abondigirlReport
Excellent combination of deep fried quail and a fresh dipping sauce. We love quail and enjoy this tasteful yet simple meal.
Posted by BigDog the PirateReport
Great Green Gravy Batman, two words. Sen Saich!!!
Posted by Viv828Report
I have tried other recipes for this dish before and this one is by far the best. Very tasty! Thank you, Luke!
Posted by JA25Report
Wow this looks easy will try it soon
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine