Canh Khổ Qua Nhồi Thịt (Stuffed Bitter Melon Soup)
A soup featuring bitter melon hollowed out and stuffed with seasoned ground pork.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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