Vietnam · Street food
Trứng Cút Lộn Xào Me — Tamarind Balut Quail Eggs
A popular Vietnamese snack of fertilized quail eggs glazed in a tangy-sweet tamarind sauce, finished with roasted peanuts, crispy shallots and Vietnamese coriander.
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AI-generated food image; recipe not independently kitchen-tested.
Ingredients
- 15–20 fertilized quail eggs (trứng cút lộn)
- 3 tbsp tamarind pulp
- ½ cup warm water
- 3 tbsp sugar, adjusted to taste
- 2 tbsp fish sauce
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 tbsp cooking oil
- 2 tbsp roasted peanuts
- Vietnamese coriander (rau răm), chili and crispy fried shallots
Instructions
- Boil the fertilized quail eggs in gently boiling water for 10–12 minutes until fully cooked. Cool enough to handle and carefully peel.
- Soak tamarind pulp in warm water for 5–10 minutes, mash and strain out seeds and fibers.
- Heat oil in a skillet and sauté garlic and shallots until fragrant. Add tamarind liquid, sugar and fish sauce; simmer until lightly thickened.
- Add peeled eggs and gently toss in the sauce for 3–5 minutes until hot and evenly coated.
- Serve immediately with roasted peanuts, crispy shallots, Vietnamese coriander and chili.
Tips & safety
Adjust sugar and fish sauce to balance the tamarind. Toss gently to avoid breaking the eggs. Buy eggs from a reputable source, refrigerate properly and cook thoroughly.