Canh Khổ Qua Nhồi Thịt

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cut each bitter melon in half lengthwise. Use a spoon to scrape out all the seeds and white pith from the inside of each half.

   Ca. 5 min.

   Kokkens note: Removing all the pith helps reduce the bitterness.

2. 2

   Blanch the bitter melon halves in a pot of boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain well and set aside.

   Ca. 5 min.

   Kokkens note: This step also helps to mellow the bitterness of the melon.

3. 3

   In a large bowl, combine the ground pork, rehydrated wood ear mushrooms, rehydrated vermicelli noodles, minced shallot, minced garlic, fish sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined.

   Ca. 10 min.

   Kokkens note: You can use your hands to mix the filling for best results.

4. 4

   Carefully stuff each bitter melon half with the pork mixture, pressing firmly to ensure it's packed tightly.

   Ca. 10 min.

   Kokkens note: Don't overstuff, but make sure the filling is compact so it doesn't fall out during cooking.

5. 5

   In a large pot, bring the chicken broth to a boil over medium-high heat. Add the salt and fish sauce to the broth.

   Ca. 5 min.

6. 6

   Gently place the stuffed bitter melon halves into the boiling broth. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the bitter melon is tender and the pork filling is cooked through.

   Ca. 40 min.

   Kokkens note: The bitter melon should be tender but still hold its shape.

7. 7

   Taste the broth and adjust seasoning if needed. Ladle the soup into bowls, ensuring each serving gets a piece of stuffed bitter melon.

8. 8

   Garnish with chopped scallions and cilantro before serving hot.