Photograph of the finished Tom chuet mara yad sai

Thailand · Canh trong khổ qua nhồi thịt

Tom chuet mara yad sai

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

What to get ready

  • Photograph of Bitter melon Bitter melon 3.1 lb
  • Photograph of Pork Pork 1.8 lb
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Chicken broth Chicken broth 13 ½ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking