Main CourseSoup

Canh Khổ Qua Nhồi Thịt

Name: Canh Khổ Qua Nhồi Thịt
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 pcs bitter melon medium, about 300g each; 300 g ground pork lean; 5 g dried wood ear mushroom rehydrated and finely chopped; 10 g vermicelli noodle rehydrated and finely chopped; 1 pcs shallot finely minced; 1 clove garlic minced; 1 tbsp fish sauce; 0.5 tsp sugar; 0.25 tsp black pepper freshly ground; 1.5 l chicken broth; 0.5 tsp salt; 1 tbsp fish sauce; 2 pcs scallion chopped, for garnish (optional); 5 g cilantro chopped, for garnish (optional)

This traditional Vietnamese bitter melon soup features hollowed-out bitter melon stuffed with a savory pork and mushroom mixture, then simmered in a light, clear broth. It's a comforting and nutritious dish known for its unique flavor profile.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 277 kcal

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsbitter melon, medium, about 300g each

filling

300 gground pork, lean
5 gdried wood ear mushroom, rehydrated and finely chopped
10 gvermicelli noodle, rehydrated and finely chopped
1 pcsshallot, finely minced
1 clovegarlic, minced
1 tbspfish sauce
0.5 tspsugar
0.25 tspblack pepper, freshly ground

broth

1.5 lchicken broth
0.5 tspsalt
1 tbspfish sauce

garnish

2 pcsscallion, chopped, for garnish(optional)
5 gcilantro, chopped, for garnish(optional)

Equipment

large bowl · spoon · large pot · cutting board · knife

The method

Step by step

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.
About 5 min
Cook’s note: Removing all the pith helps reduce the bitterness.
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.
About 5 min
Cook’s note: This step also helps to mellow the bitterness of the melon.
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.
About 10 min
Cook’s note: You can use your hands to mix the filling for best results.
4
Carefully stuff each bitter melon half with the pork mixture, pressing firmly to ensure it's packed tightly.
About 10 min
Cook’s note: Don't overstuff, but make sure the filling is compact so it doesn't fall out during cooking.
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.
About 5 min
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.
About 40 min
Cook’s note: The bitter melon should be tender but still hold its shape.
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
Garnish with chopped scallions and cilantro before serving hot.

Per serving

Nutrition

53%Score

Calories: 277.1kcal
Protein: 18.8g
Carbs: 13.3g
Fat: 16.9g
Fibre: 3.4g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through.