Hmong Pheasant Soup
Tony Yang makes this Hmong Pheasant Soup as part of the educational video series How To Hunt Upland Birds. Check out the series for free and then try this soup recipe.
Tony Yang making Hmong Pheasant Soup in the educational series How To Hunt Upland Birds
Ingredients
- 1 Whole pheasant (go to the How to Hunt Upland Birds series and watch Lesson 11 for tips on how to clean a pheasant)
- 3 quarts of water
- 1 Tbsp salt
- 1 tsp mushroom or chicken bouillon
- Hmong medicinal herbs including:
- Acorus gramineus
- Joe-pye weed leafs
- Mugwort leafs
- Lemongrass
- Okinawa spinach and Red malabar spinach
- Lovage leafs
Recipe
Bring water to a boil, add salt, bouillon and the pheasant. Make sure you’ve broken the pheasant down into it’s primal parts so it will fit in the pot.
Let pot come back to a boil and then turn down to simmer the pheasant for 20-25 minutes. Taste the broth at this point and make sure it suits your preference. If it needs more salt or pepper add it at this time.
At this point remove the pheasant pieces and clean them from the bones of the bird and return them to the pot.
After you’ve washed and trimmed the medicinal herbs add them to the pot and simmer for an additional 3-5 minutes.
Serve and enjoy!
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