Vietnamese Garlic Poussin

Game birds are very popular in the North of Vietnam where they have much less choice in ingredients as the South. This recipe is often prepared with quail which you can easily use this recipe for if you prefer, you will need one to two quails per person.

people_outline

6 Portions

access_time

Prep: 15 minutes
Cook: 30 minutes

Ingredients

Poussin

6 Poussin

Marinade

150ml soy sauce
1 tbsp fish sauce (nouc mam)
2 tbsp honey
1 tbsp honey
2 tbsp peanut oil or vegetable oil
2 tsp sesame oil
3 garlic cloves finely chopped
3 spring onions finely chopped
1 tsp ginger finely chopped
1 tbsp lemon grass, finely chopped
2 tbsp freshly ground black pepper

To Serve

2 limes, quartered
Sweet Chilli Sauce
Fish Sauce
Boiled Rice

Method

Marinade: Mix all the marinade ingredients together.
Poussin: Place the poussin in a bowl and pour over the marinade. Cover it and refrigerate it for 2 hours or overnight (turning them over after the first hour).
To Cook: Preheat an oven to 180C. Remove the poussin from the oven and place them on a rack in a roasting pan, breast side down. Place the the poussin in the oven and leave them to cook for 20 minutes, then turn the poussin over and cook them for a further 30 minutes.
To Serve: Serve the poussin with boiled rice (you may wish to cook the rice with chicken stock, and a little ginger which imparts a delicious flavour), slices of lime and a little sweet chilli sauce with fish sauce.