Wednesday, March 23, 2011

Bird on a Fire

Most people recognize Vietnamese cuisine for it's fresh ingredients, amazing sandwiches and a bay area favorite that rapidly spread to other parts of California, phở.

Phở is just one of the reasons I am grateful to live in a city with such a large Vietnamese population. Spring rolls are but another, and iced coffee. Honestly I could go on all day. Suffice it to say I really enjoy Vietnamese food.

I found a new reason to thank the food gods today, it's called quail. On a recent trip to a local Vietnamese restaurant I favor, I am persuaded to try something new by a new friend. I never thought of eating quail as if it were chicken but leave it to Vietnamese talent to create a dish of something most people would never consider eating.

Jasmine Garden near the Church Street Muni station serves a honey roasted quail, which is flambeed at the table and then cut into pieces with meat scissors for easier consumption. It's a tiny bird, with tiny bones but those are my only real complaints. You'll be picking bones out of your mouth for sure, but eating quail is nowhere near as laborious as eating say, crab or any crustaceans with an exoskeleton. Don't skimp on the white pepper sauce that comes with. It give this little bird a tang and an extra layer of flavor that really sets this dish a flame. Not too sweet, nor too meaty the quail is slightly gamier, but otherwise tastes like chicken.

P.S. If you haven't tried phở, you're missing out big time. And, it's pronounced fuh. As in phở-cking amazing. 708 14th St (415) 861-2682. $

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