The slight gaminess of quail is the perfect counterpoint for a sweet, Vietnamese-style marinade, fragrant with five-spice powder. Serve the quail as an appetiser, or with a selection of other dishes and plenty of steamed rice, as part of a large spread. The quantity of marinade used here could also work for four, butterflied spatchcocks if you prefer, although the cooking time will need to be increased to about 20 minutes.