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Recipes with quail eggs

6 recipes that use quail eggs, with photos, step-by-step instructions and cook times. The quickest, Banh can, takes 45 minutes. It is most often cooked with spring onion, fish sauce and garlic.

Run out of quail eggs? 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes.

Got a few things in the fridge? Search by everything you have

Crossing-the-bridge noodles with vegetable broth

Guo qiao mi xian comes from Mengzi in southern Yunnan. The story goes that a scholar's wife carried soup across a bridge to his island study each day, and found that a layer of oil kept it piping hot. Today in Kunming it arrives as a big bowl of scalding broth plus small plates of raw thinly sliced vegetables, tofu skin, herbs and rice noodles, which you slide in yourself so they cook at the table. This vegetarian broth is built on mushroom, corn and soybean sprouts. Chef's tip: the broth must be at a rolling boil when it goes into a warmed bowl; that heat is what cooks the toppings.

60 minSoups
by KrazyBadal 0 views

Banh can

Bánh căn comes from Phan Rang on the south-central coast and is now a favourite of chilly evenings in Da Lat, where sellers crouch over charcoal and rows of small clay moulds, cracking a quail egg into each little cup of rice batter. The cakes come out crisp and browned underneath and soft and steamy on top, and are eaten in pairs, dunked in a sweet-sour dipping sauce with shredded green mango and herbs. Most stalls use a fish sauce dip and sometimes add squid or shrimp; this version keeps it vegetarian with a tamari sauce and spring onion oil. Chef's tip: let a little of the cooked rice in the batter go into the blender; it gives the cakes their soft, slightly chewy middle.

45 minSnacks & StartersGluten free
by KrazyBadal 0 views

Mi Quang

Mì Quảng comes from Quảng Nam province, around Hội An and Tam Kỳ, where it's eaten at any hour from roadside stalls and family tables. It sits halfway between soup and salad: wide yellow noodles get only a small ladle of rich, turmeric-coloured broth with braised pork and prawns, then a scatter of peanuts and herbs. A toasted sesame rice cracker is broken over the top for crunch. Every bite should be part noodle, part leaf, part cracker. Chef's tip: pour in just enough broth to come a third of the way up the noodles; any more and it becomes a soup and the crackers go soggy.

60 minPasta & Noodles
by KrazyBadal 0 views

Hu tieu

Hủ tiếu came to southern Vietnam with Teochew Chinese and Cambodian influences, and in Saigon it's as everyday as pho, sold from street carts at dawn and again late into the night. The broth is light and clear, sweet from pork bones, daikon and dried shrimp, and the bowl is loaded with sliced pork, minced pork, prawns and often quail eggs. Clear, chewy noodles and a spoon of crispy garlic oil set it apart. Many people order it khô, dry, with the noodles tossed in sauce and the soup on the side. Chef's tip: toast the dried squid over a flame before it goes in the pot; it gives the broth a sweet, savoury depth that's hard to place.

60 minSoups
by KrazyBadal 0 views

Banh canh cua (crab noodle soup)

Saigon's bánh canh cua is a late-afternoon and evening soup, sold from street stalls and small shops where the pots of red-orange broth sit beside trays of crab claws, prawns and quail eggs. The noodles are thick, round and bouncy, made with tapioca or a mix of tapioca and rice flour, and the broth is thickened slightly so it clings to them. Crab meat sautéed with shallots and annatto colours the soup and gives it its sweet, rich taste. Fresh bánh canh noodles are sold chilled in Asian shops; thick udon is a fair stand-in. Chef's tip: stir the crab meat in the annatto oil for only a minute so it stays in big, sweet lumps.

60 minSoups
by KrazyBadal 0 views

Buddha jumps over the wall

Legend in Fuzhou says the smell of this soup was so tempting that a monk climbed the monastery wall to taste it, and it is still the grandest dish at Fujian wedding banquets and Lunar New Year. Restaurant versions pack in a dozen expensive dried seafoods; this home version keeps the spirit with chicken, pork ribs, dried scallops, shiitake, taro and quail eggs, and leaves out shark fin and any endangered ingredient entirely. Everything simmers sealed for hours until the broth is golden, rich and lightly sticky, tasting of the sea, mushrooms and rice wine. Serve it in small bowls as the centrepiece of a celebration meal, with plain rice. Chef's tip: seal the pot with foil under the lid and resist peeking; the steam that stays inside is what makes the broth so intense.

240 minSoups
by KrazyBadal 0 views

Goes well with quail eggs