How to Make: Butter Fried Quail / Chim Cut Chien Bo At Home - My Favorite Vietnamese Drinking Snack!

There’s this iconic Vietnamese spot in Seattle called Rainier Restaurant that’s been holding it down for years, and if you know, you know. They specialize in “đồ nhậu“—a Vietnamese phrase that directly translates to “drinking food,” or the bold and savory bites that pair perfectly with an ice-cold beer. Back in 2013, Anthony Bourdain even featured Rainier on an episode of The Layover, and ever since, it’s been etched into local food lore. But for me, Rainier’s legacy goes way beyond TV, because I’ve been coming here with my family since the late ’90s. Then, once I turned 21, it became a go-to hangout spot with friends, too. It’s more than just a restaurant—it’s a gathering place. The kind of spot where you can order a table full of small plates, pass around green bottles of Heineken, and just unwind over food that tastes like home. One dish I always get (and almost never share) is Chim Cut Chien Bo—butter-fried quail. It’s crispy, golden, and packed with flavor. The best part is that it’s super easy to recreate at home!

Chim cút means quail, and chiên bơ translates to “fried in butter.” That’s exactly what this dish is—small, whole quails marinated, deep-fried to crispy perfection, then tossed in a garlicky, fragrant butter sauce. Think of it like the Vietnamese answer to chicken wings, but with a richer, slightly gamey flavor and a way crispier bite.

While Chim Cut Chien Bo doesn’t have a well-documented origin story, it does reflect Vietnam’s long history of blending local ingredients with French colonial influence. Quails have long been a popular protein in Vietnam for many generations, often hunted in the countryside and prized for their tender meat and rich flavor. Then, during the French occupation, ingredients like butter, bread, and pate made their way into Vietnamese kitchens, forever influencing Vietnamese cuisine. Chim cut chien bo is a perfect example of that fusion—a local bird, prepared with French-inspired techniques, resulting in something uniquely Vietnamese. Over time, it found its way into nhau culture, becoming a staple at beer halls and street-side drinking spots. Its crispy skin, juicy meat, and garlic-butter aroma make it irresistible with a cold lager. Whether served at a restaurant like Rainier in Seattle or at a sidewalk table in Saigon, it’s a crowd-pleaser that never misses.

Watch to the end for a surprise guest appearance!

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Timestamps:
00:00 Intro
01:15 Processing the Quail
02:58 Marinade
03:58 Frying the Quail
04:47 Garlic Butter
05:55 Plating

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