Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)
One of the traditional dishes served during Vietnamese New Year (Tết) and in addition a staple in everyday home cookery.
- ¼ cup dried wood ear mushroom
- 1 oz dried bean thread vermicelli noodles
- ½ lb ground pork
- 2 tablespoons shallot (finely minced)
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon salt
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 2 green onions (thinly sliced with whites and greens separated)
- 2 medium bitter melons (about 10 inches long)
- 1½ quarts water
- 1 teaspoon chicken bouillon powder
- 2 teaspoons fish sauce
- 1 teaspoons salt
- 2 teaspoons sugar
- Ground black pepper
- Soak the dried woodear mushroom and dried bean thread vermicelli noodles in lukewarm water for 15 minutes. Drain, rinse thoroughly, and finely chop.
- In a medium bowl, mix ground pork, minced woodear mushrooms, chopped vermicelli, shallot, chicken bouillon powder, salt, fish sauce, sugar, pepper, and the white part of green onions until well combined.
- Halve the bitter melon. Use a spoon to scoop out the seeds and white membrane, leaving the base intact. You can cut into smaller chunks if you wish. Fill bitter melon with the pork mixture and roll any leftover filling into small meatballs.
- In a medium pot, bring water (1-½ quarts) to a boil. Gently add the stuffed melons and meatballs. Reduce heat and simmer for 30 minutes or until the bitter melons are tender and a dull green color.
- Season soup with chicken bouillon powder, fish sauce, salt, and sugar, adding a little at a time to taste. Garnish with a sprinkle of remaining green onions and a dash of ground black pepper.
- Enjoy with steamed rice and other protein side dishes for a complete family-style meal.
Ground pork stuffed bitter melon is simmered in a savory broth and served with fluffy steamed rice and other side dishes for a complete family-style meal. In a medium bowl, mix ground pork, minced woodear mushrooms, chopped vermicelli, shallot, chicken bouillon powder, salt, fish sauce, sugar, pepper, and the white part of green onions until well combined.
Use a spoon to scoop out the seeds and white membrane, leaving the base intact. Fill bitter melon with the pork mixture and roll any leftover filling into small meatballs. In a medium pot, bring water (1-½ quarts) to a boil.
Reduce heat and simmer for 30 minutes or until the bitter melons are tender and a dull green color. Season soup with chicken bouillon powder, fish sauce, salt, and sugar, adding a little at a time to taste.
Garnish with a sprinkle of remaining green onions and a dash of ground black pepper. Enjoy with steamed rice and other protein side dishes for a complete family-style meal.