Tom chuet mara yad sai

Method

1. 1 Cut the bitter melon into 4 cm slices, then remove the seeds and pith.
2. 2 Mix the minced pork with garlic, crushed coriander root, and white pepper, then stuff the mixture into each pork roll.
3. 3 Tom chuet is a clear soup, so it doesn't contain chili or tamarind; the flavor comes solely from the meat and white pepper.
4. 4 Simmer the chicken broth with the grated radish for 10 minutes, then reduce the heat to a simmer.
5. 5 Add the bitter melon slices and cook for 25 minutes, skimming off the foam continuously to keep the broth clear.
6. 6 Season with fish sauce, then sprinkle with cilantro and green onions before turning off the heat.

With an appliance

• Pressure cooker 35 min

  Replace step 5: cook the stuffed bitter gourd slices under low pressure for 5 minutes, then release the pressure naturally for 8 minutes; this reduces the cooking time by about 12 minutes compared to the usual 25 minutes. The meat filling will be cooked through and the bitter gourd will be evenly tender without needing to skim off any foam, but the broth will be slightly richer and less clear. Keep the stuffing step the same, arranging the slices in a single layer to prevent them from being crushed.