Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Minced Pigeon Recipe

Ingredients : Serves 4-6

1

6 oz

2

1 cup

4

1 cup

3 tablespoons

24

3 oz

5 tablespoons

 

Marinade

1/2 tablespoon

1 teaspoon

1

2 teaspoons

 

Seasoning

1 tablespoon

1 tablespoon

1 teaspoon

1 teaspoon

1 teaspoon

1/4 teaspoon

Pigeon

Lean pork

Chicken livers

Onion, chopped

Dried black mushrooms

Water chestnuts, chopped

Green peas

Lettuce leaves

Rice noodles

Oil

 

 

Soy sauce

Salt

Egg yolk

Sugar

 

 

Soy sauce

Soup stock

Cornstarch

Salt

Sesame oil

Black pepper

Method :
  • Remove all bones from the pigeon. Cut pigeon meat, pork and chicken liver into small cubes.

  • Put in bowl, marinade with soy sauce, salt, egg yolk, cornstarch and sugar. Let stand for 10 minutes.

  • Soak dried mushrooms in warm water, discard stem, chop into small cubes.

  • Heat oil very hot, deep fry the rice noodles until puffed and golden (only 3 seconds each side). Remove and let cool, then crush fine.

  • Use 3 tablespoons heated oil to fry the pigeon, pork and chicken liver mixture until well done (about  3 minutes). Remove to bowl.

  • Heat another 3 tablespoons oil in fry pan, add chopped onion, fry one minute, add mushrooms, and water chestnuts.

  • Stir fry another minute over high heat.

  • Add meat mixture, green peas and seasoning sauce. Stir until mixed thoroughly. Pour over the fried rice noodles.

  • Serve with lettuce leaves, cut into 2 1/2 inches round pieces, which will be used to wrap around the meat and noodle mixture.

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