Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.


  • 50ml water

  • 15g corn flour

  • pinch of sea salt

  • 1 organic egg

  • vegetable oil for frying

  • 200g quail meat, minced

  • 4 spring onions, sliced into rounds

  • 2 shallots, diced

  • 4 shitake mushrooms, diced

  • 6 water chestnuts, diced

  • 1 lup cheong sausage, diced

  • 10 sprigs coriander, picked and washed

  • 4 iceberg lettuce leaves, trimmed to form cups

  • Dressing

  • 100ml light soy sauce

  • 40ml Shao Hsing cooking wine

  • 25ml oyster sauce

  • 5ml sesame oil


  • 1.

    In a bowl mix water, corn flour, salt and egg together then add quail mince and mix well.

  • 2.

    In a hot wok fry quail mixture until caramelised and fluffy.

  • 3.

    Add vegetables, lup cheong and continue cooking until onions are cooked through and aromatic.

  • 4.

    Mix all dressing ingredients together well.

  • 5.

    Remove quail mixture from heat and season with dressing and coriander leaves.

  • 6.

    Divide evenly into lettuce cups, serve immediately

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 595kj
  • Fat Total 47g
  • Saturated Fat 4g
  • Protein 21g
  • Carbohydrate 33g
  • Sugar 4g
  • Sodium 1361mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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