Photograph of the finished Stuffed bitter melon soup

Vietnam · Canh khổ qua nhồi thịt

Stuffed bitter melon soup

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bitter melon Bitter melon 4
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 0.7 oz
  • Photograph of Glass noodles Glass noodles 1.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Dried shallots Dried shallots 2

Method

  1. 1 Cut the bitter gourd lengthwise, remove the seeds, and soak it in diluted salt water for 10 minutes to reduce the bitterness.
  2. 2 Soak the wood ear mushrooms and vermicelli for 15 minutes, chop them finely, and mix them with the minced meat.
  3. 3 Season the filling with fish sauce, pepper, and chopped shallots, then mix thoroughly.
  4. 4 Stuff the bitter gourd tightly with the filling and tie it with a blanched scallion stalk.
  5. 5 Simmer bitter melon in boiling water over low heat for 25 minutes, skimming off the foam to keep the broth clear.
  6. 6 Adjust the seasoning of the soup, sprinkle with chopped scallions and cilantro, then ladle into bowls.

With an appliance

  • Pressure cooker 38 min

    Replace step 5: cook the stuffed bitter gourd at low pressure for 8 minutes, then let it air dry for 8 minutes; reduce to about 9 minutes, the filling will be soft and the bitterness will be less noticeable without needing to monitor it. Use low pressure to prevent the bitter gourd from bursting.

Start cooking