Episode 10 - Vietnamese Charred Quail Noodle Salad
Vietnamese Charred Quail Noodle Salad
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.