Ingredients

The following ingredients have 4 Servings
  • 8 quail
  • 1 quart chicken broth
  • 1 leek, chopped
  • A 2-inch piece of ginger, smashed
  • 2 star anise ((optional))
  • Salt
  • 1 cup rau ram leaves
  • 1/2 cup cilantro or mint, chopped
  • 5 hot fresh chiles, such as Thai or pequin
  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 limes, zested and juiced

Instruction

  • Put the quail into a soup pot and add the chicken broth, plus enough water to cover by about an inch. Bring to a gentle simmer, and skim off any froth. Add the remaining broth ingredients and simmer gently until the quails are tender, usually about 90 minutes to 2 hours.
  • Remove the quail and, when cool enough to handle, shred the meat and reserve. Strain the broth and reserve for another use. Discard the quail bones.
  • Add the shredded quail to the salad ingredients and serve either chilled or at room temperature.