Vietnamese

Canh Khổ Qua Nhồi Thịt (Stuffed Bitter Melon Soup)

Name: Canh Khổ Qua Nhồi Thịt (Stuffed Bitter Melon Soup)
Total time: 90 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 3 medium bitter melons (khổ qua); 3/4 lb ground pork; 1/4 cup dried wood ear mushrooms, soaked and minced; 1 oz glass noodles (cellophane noodles), soaked and cut short; 2 shallots, finely minced; 2 tbsp fish sauce; 1 tsp black pepper; 4 cups pork or chicken broth; Cilantro and scallions for garnish

A soup featuring bitter melon hollowed out and stuffed with seasoned ground pork.

90 minutes

Serves 2

Soup

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Prepare Bitter Melon: Cut the ends off the bitter melons and slice them crosswise into 1.5-inch thick rings. Use a small spoon to scrape out the seeds and white pith completely. Blanch the rings in boiling water for 2 minutes to reduce bitterness, then drain.

2
Make Filling: In a bowl, vigorously mix the ground pork, minced wood ear mushrooms, glass noodles, shallots, 1 tbsp fish sauce, and black pepper.
3
Stuff: Firmly pack the pork mixture into the hollowed-out centers of the bitter melon rings. Smooth the ends so the meat is flush with the vegetable.
4
Simmer Soup: Bring the broth to a boil in a pot. Carefully lower the stuffed bitter melon pieces into the liquid.
5
Cook Tender: Reduce heat to a simmer, skim any foam, and cook uncovered for 45-60 minutes. The bitter melon should become very soft and tender, yielding easily to a spoon.
6
Season and Serve: Season the broth with the remaining fish sauce. Ladle into bowls, ensuring everyone gets a stuffed ring and plenty of broth. Garnish with chopped scallions and cilantro.

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