-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Today, TasteVN will guide you on how to make a delicious soup perfect for replenishing energy for family members after a tiring workday. Let’s get cooking and prepare this light pigeon noodle dish right away!
Ingredients for Pigeon Noodle Soup Serves 5
Pigeon 500 gr (1 bird) Dried noodles 100 gr Snow fungus 200 gr Dried wood ear mushrooms 5 gr Dried shiitake mushrooms 5 gr Shallots 1 bulb White wine 1/2 tablespoon Lemon 8 slices Spring onion 1 stalk Coriander 1 stalk Cooking oil 2 tablespoons Fish sauce 1/2 teaspoon Salt 1 tablespoon Seasoning/pepper a little
How to choose fresh ingredients
How to choose fresh pigeons
- If buying pre-slaughtered pigeons, you should choose those that look fresh, with pink skin that is not pale.
- If you buy live pigeons, you should choose those aged 10 to 15 days because the meat at this age will be delicious and contain more protein with more nutrients.
- When buying, you should lift the pigeon’s wing and gently press with your hand; if the meat feels thick, it’s a good pigeon. Additionally, press on the breast part to see if the meat is tender; the softer this part is, the tastier the pigeon will be!
- Avoid choosing pigeons that are pale, have an odor, or whose meat is soft and mushy. Also, you should not select pigeons that are too small or too large, as the meat will not be as good as those of moderate size.
How to choose good dried shiitake mushrooms
- You should select mushrooms with intact caps, without breaks, and with a light brown color.
- Avoid purchasing mushrooms showing signs of mold, with strange smells, or musty odors when sniffed.
- Currently, you can easily buy dried shiitake mushrooms at markets or supermarkets and TasteVN nationwide with a price of 28,000 – 30,000 VND for a 50g bag.
- When buying, you should choose bags of mushrooms that are well-packaged, not torn, and have a clear origin.
How to choose good dried wood ear mushrooms
- You should choose wood ear mushrooms with large, thick ears, few offshoots, dark amber color, slightly glossy (for the top side of the mushroom), and milk coffee color (for the bottom side).
- Additionally, when purchasing, you should observe the surface of the dried mushrooms; if you notice white mold or mushrooms stored in damp places, you should not buy them.
- Avoid selecting wood ear mushrooms that are too black, as these may become mushy when soaked in water and are less crunchy.
How to choose delicious snow mushrooms
- You should buy enoki mushroom bags that are not crushed, with intact roots, not separated, and without any slimy water.
- When buying mushrooms, you should carefully check the information printed on the product packaging. Choose mushrooms with a production date closest to the purchase date.
- Additionally, you need to pay attention to the barcode printed on the packaging to know the production origin: barcode 880 is from South Korea, and barcodes from 690 to 695 are imported from China.
- Avoid buying mushrooms without a barcode or with barcodes different from those provided above. Because those enoki mushroom bags are not guaranteed to be safe.
How to prepare pigeon cooked with vermicelli
-
Prepare the pigeon
After buying the pigeon, clean it by boiling 1 pot of boiling water, then quickly dip the pigeon in to soften the feathers and pluck the feathers clean. Next, use a knife to gut the pigeon, remove all the internal organs, and wash the pigeon clean again.
To remove the fishy smell of the pigeon, add 1 tablespoon of coarse salt and 8 slices of lemon into a basin, then use the lemon and salt to rub and massage evenly over the body of the pigeon until the salt dissolves, then rinse with clean water.
Repeat this process about 3 times until the pigeon is no longer smelly, then stop and cut the pigeon meat into small, bite-sized pieces.
How to remove the fishy smell of pigeon feathers
- Method 1: Rub a mixture of vinegar and salt (ratio 2 vinegar : 1 salt) over the body of the pigeon several times, then rinse thoroughly with clean water.
- Method 2: Crush 1 piece of ginger with a little white wine and massage it onto the pigeon meat, letting it sit for about 30 minutes before cooking.
-
Marinate the bird meat
Put the chopped pigeon meat into a bowl along with 1/2 tablespoon of white wine and 1 teaspoon of seasoning powder. Mix and shake well so that the seasoning coats the pigeon meat evenly and marinate for 10 – 15 minutes for the meat to absorb the seasoning.
-
Prepare the remaining ingredients
The glass noodles you bought should be soaked in cold water for about 5 – 10 minutes until soft, then remove and use scissors to cut into bite-sized pieces and briefly blanch in boiling water for about 2 minutes, then remove the noodles.
Remove the roots of the snow mushrooms, wash them clean, and break them into small pieces.
The dried wood ear mushrooms you bought should have the stems cut off, then soak in water for about 3 hours and cut into thin strips about 1/2 finger width.
The shiitake mushrooms should also be soaked in water for about 1 – 2 hours, then rinsed with clean water, drained, and chopped finely.
How to properly soak dried shiitake mushrooms
- Method 1: Soak the mushrooms in water for about 1 – 2 hours, then rinse with clean water and drain before cooking.
- Method 2: Rinse the mushrooms briefly in clean water, then boil in a pot of boiling water for about 3 – 5 minutes.
How to properly soak dried wood ear mushrooms
- It is advisable to soak wood ear mushrooms in cold water for a maximum of 3 hours. If soaked too long, the toxins in the mushrooms will increase, especially morpholine which will appear more over time.
- Absolutely do not soak in hot water as hot water will stimulate the toxins in the wood ear mushrooms causing food poisoning.
See details: The correct methods for preparing shiitake and wood ear mushrooms
Peel and finely chop the shallots. Wash the green onions and cilantro, then cut them into pieces about 2 finger lengths long.
-
Stir-fry pigeon and mushrooms
Add 2 tablespoons of cooking oil to the pan, wait until the oil is hot, then add the marinated pigeon meat, frying over medium heat for about 3 minutes until the meat is evenly golden, then add the minced shallots.
Stir well until the shallots are fragrant, then add the sliced wood ear mushrooms and shiitake mushrooms along with 1/2 teaspoon of seasoning, then stir-fry for another 2 minutes for the pigeon meat and mushrooms to absorb the seasoning evenly.
-
Cooking the broth
Place a pot of water on the stove, then add the sautéed pigeon meat and mushrooms. Cook over medium heat for about 20 minutes, then add 1/2 teaspoon of seasoning and 1/5 teaspoon of pepper.
Mix well and cook for another 2 minutes, then add the snow mushrooms along with 1/2 teaspoon of fish sauce. Cook for another 2 minutes, adjust the seasoning to taste, and then turn off the heat.
Add a little vermicelli to a bowl, then ladle in the broth, pigeon meat, and mushrooms, sprinkle a bit of chopped green onion and coriander on top, and enjoy!
-
Final product
The vermicelli with pigeon meat will have an enticing aroma of pigeon meat once completed. When tasting the broth, it is rich and blends well with the crunchy texture of the mushrooms and the sweet, tender, and firm meat of the pigeon. Not to mention, the vermicelli cooked with it is also chewy.
Rest assured your whole family will rave about how delicious this dish is if you cook it for them. Let’s get into the kitchen and make it now!
So we have completed the super delicious and nutritious dish of pigeon cooked with vermicelli for the whole family. Wishing you success with this dish and remember to visit TasteVN’s cooking page regularly for more delicious recipes!
*Refer to the images and recipe from the YouTube channel RURAL CUISINE
