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Canh Khá» Qua
Vietnamese Stuffed Bitter Melon Soup
A traditional Vietnamese soup featuring tender bitter melon halves or rings stuffed with a savory mixture of ground pork, wood ear mushrooms, and glass noodles, simmered in a clear, flavorful broth. This dish is often enjoyed for its perceived cooling properties and health benefits.
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- 3 Bitter melons(Choose firm, glossy melons. If very large, you may need to adjust broth quantity.)
- 300 g Ground pork(5-10% fat content is ideal for flavor and moisture.)
- 30 g Dried wood ear mushrooms(Soak in warm water for at least 30 minutes until fully softened, then finely chop.)
- 30 g Dried glass noodles (bean thread noodles)(Soak in warm water for 10-15 minutes until pliable, then cut into 1-inch pieces.)
- 2 medium Shallots
- 2 cloves Garlic
- 1.5 L Chicken stock or water(Low-sodium chicken stock is preferred for better control of saltiness.)
- 2-3 tbsp Fish sauce(Adjust to taste. Use a good quality Vietnamese fish sauce.)
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1 tsp Sugar
- 2 stalks Scallions
- small bunch Cilantro
ðšâð³ äœãæ¹
- 1
Prepare the bitter melon: Wash the bitter melons. Trim off the ends. Cut each melon in half lengthwise. Use a spoon to carefully scrape out the pith and seeds, creating a hollow cavity. If you prefer less bitterness, you can scrape more aggressively or slice the halves into 1-inch thick rings and then scoop out the seeds from each ring. For further bitterness reduction, rub the prepared melon pieces with 1 tsp salt, let sit for 15-20 minutes, then rinse thoroughly under cold water and squeeze out excess moisture.
â±ïž 20 minutes - 2
Prepare the filling: In a medium bowl, combine the ground pork, rehydrated and chopped wood ear mushrooms, rehydrated and cut glass noodles, minced shallots, minced garlic, black pepper, and optional sugar. Mix well with your hands until all ingredients are evenly distributed and slightly sticky. This helps the filling hold its shape.
â±ïž 15 minutes - 3
Stuff the bitter melon: Generously stuff the hollowed-out bitter melon halves or rings with the pork mixture. Pack the filling in firmly but avoid overstuffing, as it will expand slightly during cooking. Gently press the filling down into the cavity.
â±ïž 10 minutes - 4
Simmer the soup: Bring the chicken stock (or water) to a gentle simmer in a large pot over medium-high heat. Carefully place the stuffed bitter melon pieces into the simmering liquid. Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 30-35 minutes, or until the bitter melon is tender and the pork filling is cooked through. Skim off any foam or impurities that rise to the surface during the initial simmering.
â±ïž 35 minutes - 5
Season and serve: Once the bitter melon and filling are cooked, season the broth with fish sauce, starting with 2 tablespoons and adding more to taste. Stir gently. Taste the broth and adjust seasoning if necessary. Ladle the soup into bowls, ensuring each serving gets a few pieces of stuffed bitter melon. Garnish generously with chopped scallions and cilantro. Serve immediately while hot.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âBitter melon has a distinct, acquired bitterness. Salting and rinsing is highly recommended, especially for those new to the ingredient.
- âThe filling can be made ahead of time and refrigerated.
- âFor a richer broth, use chicken stock instead of water.
- âEnsure the bitter melon is cooked until tender; it should yield easily to a fork.
- âThis soup is often considered a comforting and healthy dish, particularly during warmer months.
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- Add peeled and deveined shrimp to the pork filling for added texture and flavor.
- Some variations include adding a small amount of minced shrimp to the filling.
- For a different texture, the stuffed bitter melon can be lightly pan-fried before simmering in the broth.