Chim Cut Roti / Five Spice Roasted Quail

When it comes to đồ nhậu, or Vietnamese drinking food, few proteins hold the same charm as chim cut or quail. There is something about nibbling on the tender pieces of quail, picking at the bones, and indulging in every crispy bite that makes time slow down when you are gathered around a table with friends. Whether it is fried in butter, tossed in tamarind sauce, or roasted to perfection, quail is one of Vietnam’s favorite dishes to enjoy with a cold beer or glass of rice wine. This version, chim cut roti, is one of my personal favorites. It is packed with flavor, incredibly satisfying, and one of the easiest ways to prepare quail at home.

What Is Chim Cut Roti

Chim cut roti is Vietnamese-style roasted quail glazed in a savory marinade. The word rôti comes from the French word rôti, meaning roasted or rotisserie, reflecting Vietnam’s French colonial influence. But over time, Vietnamese roti evolved into something distinctly its own, not just a cooking method but a flavor profile. In Vietnamese cooking, roti typically refers to meats roasted or fried in a flavorful marinade made with five-spice powder, soy sauce, sugar, and oyster sauce. You will see it used in dishes like gà rôti (roasted chicken) or heo rôti (braised pork), both of which share that beautiful glossy coating and rich umami flavor. Chim cut roti takes those same flavors and brings them to the small, delicate quail, resulting in something irresistibly fragrant, slightly sweet, and perfectly balanced.

Preparing the Quail

For my recipe, I use frozen quail because it is affordable, accessible, and usually already cleaned quite well. That said, it is still important to prep it properly for the best flavor and texture.

Start by scrubbing the quail with kosher salt and vinegar. This step acts as a physical exfoliant, helping remove impurities and reducing the quail’s gamey odor. While you are doing this, check for any remaining feathers that might still be attached and pluck them out. Then give the quail a thorough rinse under cold water to wash away any remaining debris.

Next, using a pair of sharp kitchen shears, cut each quail in half along the backbone and breast to create two halves. If you prefer smaller pieces, you can also break them down further into quarters. Use this time to remove any remaining innards or bits you don’t want to cook. Once prepped, pat the quail dry so it is ready for the marinade.

Making the Marinade

Every family and street vendor has their own version of roti seasoning, but one ingredient that always ties them together is Chinese five-spice. This blend is the soul of roti, a balance of star anise, cloves, cinnamon, fennel seeds, and Sichuan peppercorns. Together, they create that signature aroma that is sweet, warm, and earthy, with a subtle peppery kick that lingers in the background.

In my marinade, I combine five-spice powder with grated shallot, ginger, minced garlic, soy sauce, oyster sauce, and some sugar. The result is a glossy, aromatic mixture that clings beautifully to the quail as it cooks. For the best results, let the quail marinate overnight. This gives the flavors time to fully penetrate the meat. But if you are short on time, even an hour will do.

Cooking the Quail

Traditionally, chim cut roti is roasted over an open flame, but I love using an air fryer for convenience. It crisps up the skin beautifully without much oil and locks in all that juicy flavor. Cook the marinated quail at 400F for 10 to 12 minutes, flipping halfway through. Then, brush on our glaze and cook for another 1 to 2 minutes until it turns deep golden brown and caramelized.

If you do not have an air fryer, you can roast the quail in a convection oven at 400F for about 17-19 minutes, then finish under the broiler for 1 to 2 minutes to achieve that same lacquered finish.