4.7 from 6 votes

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!

What Is Chim Cut Chien Bo?

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.

Packaged and Frozen Quail for Cut Chien — Packaged and Frozen Quail

Raw Cut for Cut Chien Bo — Packaged and Frozen Quail

What Is Nhậu?

In Vietnam, nhậu isn’t just about the food—it’s about the experience. It’s a culture of snacking and sipping, where friends gather after work or on weekends, often around a low plastic table, sharing stories, laughs, and plates of flavorful bites meant to be enjoyed slowly and socially. You’ll find all sorts of dishes under the nhau umbrella—grilled squid, baby clams with rice crackers, roasted peanuts, fried tofu, and of course, crispy little quails. Everything is bold, punchy, and designed to complement a cold beer or a few rounds of rice wine.

Drinking culture plays a big role in Vietnamese social life. It’s not about getting drunk—it’s about bonding. Whether it’s a family gathering, a reunion with old friends, or just unwinding after a long day, there’s something sacred about coming together over shared plates and shared stories. The food keeps flowing, the drinks keep pouring, and the night stretches on.

Air Fryer Alternative

If you’re looking for a less messy option, good news—chim cut chien bo is one of the rare dishes that tastes just as good in the air fryer as it does deep-fried.

To air fry:

Preheat your air fryer to 400F
Place the marinated quail in a single layer (work in batches if needed)
Cook for 10–12 minutes, flipping halfway through, until golden and cooked through
Once done, brush or toss the quail in the garlic butter, and plate!