Remove bones from pigeon. Finely dice pigeon meat, pork and chicken livers. Add soy sauce mixture and marinate 10 minutes.
Heat oil till very hot and deep-fry rice noodles till puffed up, about 3 seconds on each side. Drain, cool and crush coarsely. Spread on serving plate.
Drain off all but 3 tablespoons oil. Reserved the used oil. Reheat, then add marinated mixture and stir-fry 3 minutes. Remove and keep aside.
Heat 3 tablespoons of the served used oil. Add chopped onion and fry 1 minute, then add chopped water chestnuts, bamboo shoots and mushrooms and cook 1 minute more.
Add meat mixture and seasoning ingredients and stir till well mixed.
Dish up over fried rice noodles and serve immediately with lettuce leaves. To eat, wrap a small portion of the fried mixture in a lettuce leaf.
