How to Make Vietnamese Pigeon Congee

Prepare the Pigeon

Farm-raised pigeons fed with grains differ significantly in quality from commercially raised pigeons. While grain-fed pigeons are smaller and less meaty, their meat is firmer and more fragrant, with little to no odor when cooked, unlike commercially raised ones that often have a strong smell.

Since most pigeons sold at markets are commercially raised, it’s important to know how to remove their odor. Even though pigeon is nutritious, a lingering smell can make the dish unappealing, especially when cooking for children, where flavor is crucial.

To clean and remove the odor, after plucking and cleaning the pigeon, cut off the head, tail, and feet, which are often the sources of unwanted smells.

Next, rub the pigeon with rock salt and one of the following: white wine, rose wine, ginger wine, or lemon juice, to thoroughly clean and deodorize it. If you have bamboo leaves, you can also rub the pigeon with crushed bamboo leaves to remove the smell. Afterward, rinse the pigeon and let it drain.

Another way to enhance the flavor and reduce the smell is to briefly grill the pigeon after cleaning. This gives the outer skin a fragrant, smoky aroma that enhances the overall dish.

Prepare the Other Ingredients

Grill two shallots and a piece of ginger to add to the pigeon broth for extra fragrance. Peel and finely chop the remaining shallots and ginger.

Peel and dice the carrot.

Wash the mushrooms, soak them in salt water for 10 minutes, rinse, and chop finely, just like the carrots. For extra precaution, you can blanch the mushrooms in boiling water before chopping.

Wash and chop the scallions and Vietnamese coriander (rau răm). If cooking for babies, skip the coriander, as it has a strong flavor that some children may not like.

If you have pigeon eggs, rinse them and rub with salt, then rinse again and drain.

Boil the Pigeon

Place the pigeon in a pot along with the grilled ginger and shallots. Add water to cover, making sure to add a little extra for the broth, which will later be used to cook the congee.

Once the water comes to a boil, reduce the heat and simmer for an additional 10 minutes. Then, remove the pigeon, let it cool, and shred the meat. Return the bones to the pot to continue simmering and enhance the broth's flavor.

Cook the Pigeon Congee

Simmer the broth for another 1-2 hours, then remove the bones, ginger, and shallots. Add the mung beans and lotus seeds, and cook for about 30 minutes until soft. You’ll need about 4.5 liters of water for enough congee for four people.

Once the beans and seeds are tender, lower the heat and add the broken rice. Stir well to prevent clumping, then cover the pot and continue cooking. Adjust the water level according to whether you prefer thick or thin congee.

If you're not using broken rice, you can use regular rice, but it will take longer to cook. For babies, you can grind the rice into a fine powder for a smoother texture.

Meanwhile, prepare the congee filling:

Heat 2 tablespoons of oil in a pan, sauté the minced shallots and ginger, then add the carrots. Lower the heat slightly and cover the pan to soften the carrots. Once softened, add the mushrooms, followed by the shredded pigeon meat and pigeon eggs (if available). Season with a pinch of MSG and 1 teaspoon of fish sauce, stirring to ensure the filling is well-flavored.

When the rice is fully cooked, stir in the prepared filling and adjust the seasoning. Continue cooking for 10-15 minutes before turning off the heat. If the baby can eat scallions, add them 3-5 minutes before finishing cooking.

Serve the congee hot, garnished with crispy fried shallots and croutons for extra texture. The congee should be smooth and creamy, with tender mung beans and lotus seeds, and flavorful pigeon meat. The mushrooms and carrots add a pleasant sweetness and extra nutrition to the dish.