Squad is another term for young pigeon or its meat, typically under four weeks old. Squab and pigeon are part of the cuisine of many countries, including France, Egypt, the United States, Italy, Northern Africa, and several Asian countries.
In Vietnam, squab and pigeon are often roasted to be eaten with or without xôi, Vietnamese sticky rice. They are also found in porridge and stew dishes and are eaten mainly for medicinal benefits.
In roast dishes, squab and pigeon are marinated in a home-made sauce called nước táu. Nước táu sauce, or more precisely nước táu marinade, is by mainly cooking roasted star anise, tsaoko cardamom, and cinnamon branch barks. Lanxangia tsaoko is also known as Chinese black cardamom or tsaoko cardamom (tsaoko in Chinese, and thảo quả in Vietnamese). In Vietnam, Saigon cinnamon bark (Cinnamomum loureiroi, also known as Vietnamese cinnamon) is used.
Five-spice condiment is optionally added to the sauce. Sometimes ginger and roasted onions/shallots are also added to mask the gamey flavor of beef, goat or some other gamey meat.
To add a golden brown color to the sauce, honey, maltose or soy sauce may be used. Usually, when cooking birds, honey is a common choice.
You should not roast the birds too long because the bird's meat is partially cooked in the nước táu sauce. Or else, the birds may be too dry.
The recipe should work with other birds.