Quail eggs are not only nutritious but can also be used to prepare many delicious dishes. Beyond boiling, frying, or braising, quail eggs can be transformed and combined with other ingredients.
Some recognized dishes are Quail eggs in tomato sauce, Quail eggs braised in fish sauce, Sweet and sour quail eggs, Butter-fried quail eggs, Meat wrapped around quail eggs, Baked quail egg cakes…
Quail eggs are also used as a topping in some typical regional dishes such as savory sticky rice (xôi mặn), dumplings (bánh bao) Quang noodles (My Quang), and rice noodle soup (Hủ tiếu).
Mi Quang with Chicken and Quail Eggs
- Clean the chicken and cut it into large or small pieces as you like. Let it drain, then marinate with: 2 tablespoons minced fresh turmeric, 2 tablespoons minced shallots, 2 tablespoons chicken bouillon powder, 1 tablespoon salt, 1 tablespoon sugar, 2 tablespoons fish sauce, and a little ground black pepper. Let the chicken marinate for 15 minutes to absorb the flavors.
- Heat oil in a pan, sauté some minced shallots until fragrant, then add the chicken and stir well. When the chicken firms up, add 1 cup boiling water and reduce the heat to a simmer so the chicken becomes tender and flavorful. Since this is free-range chicken, it cooks quickly—after about 5-7 minutes, check with chopsticks to see if it’s tender. Add a little more boiling water and the quail eggs, then simmer on low for another 5 minutes. Adjust the seasoning to taste; I usually make it a bit salty so it balances well with the noodles and fresh herbs.
- Place the noodles in bowls, top with chicken and quail eggs, ladle some broth over, and add chives and roasted peanuts. Serve with fresh herbs, grilled rice crackers, and a small bowl of fish sauce with chili. Enjoy!
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