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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 10 - Vietnamese Charred Quail Noodle Salad

Sara Oteri

Vietnamese Charred Quail Noodle Salad

Serves 4


1 stalk lemongrass, bruised and chopped

1 bunch coriander, roots finely chopped

2 teaspoons grated ginger

1 clove garlic, grated

3 1/2 tablespoons fish sauce

2 tablespoons peanut oil

2 teaspoons grated rock palm sugar

4 quail, deboned with leg and wing bones intact

500ml vegetable oil

4 rice paper roll sheets

100 grams rice vermicelli noodles

100 grams bean shoots

1 cup picked leaves Vietnamese mint

1 cup picked leaves thai basil

3 spring onion, finely chopped

1 red chilli, finely chopped

100 grams enoki mushrooms, lightly fried in peanut oil

100 grams oyster mushrooms, lightly fried in peanut oil

8 lychees, peeled and sliced

100g skinless peanuts, toasted and finely crushed

juice 1 lime

salt and pepper, to taste

coriander leaves, to garnish


  • To make the quail marinade, place lemongrass, coriander roots, 1 teaspoon grated ginger, garlic, 2 tablespoons fish sauce, 1 tablespoon peanut oil, 1 teaspoon grated palm sugar and pepper in a bowl. Add de-boned quail and leave to marinate for at least 20 minutes.
  • Heat vegetable oil in a wok over high heat. Add rice paper roll sheets, one at a time, to the hot oil. They should puff immediately. Remove from oil, drain on paper towel and season with salt and set aside.
  • To make the salad, bring a saucepan of water to a boil. Add vermicelli noodles and cook for 2 minutes. Drain and refresh in cold water. Drain again, pat dry and transfer to a bowl.
  • Add bean shoots, Vietnamese mint, thai basil, spring onion, red chilli, mushrooms and lychees and toss to combine. Set aside.
  • Place a grill pan over medium high heat. Drizzle with vegetable oil and add the quails, skin side down to cook, about 2-3 minutes on each side until cooked through. Remove from grill pan and set aside to rest. Reserving cooking juices.
  • Dress salad with remaining ginger, 1 tablespoons fish sauce, 1 tablespoon peanut oil, and 1 teaspoon palm sugar and cooking juices from pan and toss to combine.
  • Place some salad on each serving plate. Top with a quail. Sprinkle with peanuts and add a crispy rice paper sheet to each plate.