Description
This Bitter Melon Soup (Canh Kho Qua) is a traditional Vietnamese dish featuring savory ground pork-stuffed bitter melons simmered in a flavorful, aromatic broth. The soup combines the unique bitterness of the melon with the umami of mushrooms, seasoned pork, and fragrant herbs, creating a comforting and hearty meal perfect for family dinners.
Ingredients
Bitter Melon and Filling
- 4 medium bitter melons
- 1 lb ground pork
- 4 cloves garlic, minced
- 1 large shallot, diced
- 1/2 cup (20 g) dried wood ear mushrooms (~50 g when rehydrated and thinly sliced)
- 1/2 pack (25 g) dried bean thread noodles (~90 g when rehydrated)
- 1 tablespoon sugar
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fish sauce
Broth
- 10 cups water
- 2 tablespoons chicken bouillon powder
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
Garnish
- Chopped cilantro
- Chopped green onion
Instructions
- Soak the mushrooms and bean thread noodles: Place the dried bean thread noodles and wood ear mushrooms in separate bowls. Soak the bean thread noodles in hot water for 3-5 minutes until softened, then drain and cut into 1-inch pieces. Soak the mushrooms in hot water for 20 minutes until soft, then squeeze out excess water and mince finely.
- Prepare the bitter melon: Chop bitter melons into 1.5- to 2-inch-long pieces. Use a spoon to scoop out the pith and seeds, creating hollow rings or sections ready for stuffing.
- Make the filling: In a large mixing bowl, combine ground pork, minced garlic, diced shallots, minced wood ear mushrooms, cut bean thread noodles, sugar, chicken bouillon powder, salt, pepper, and fish sauce. Mix thoroughly to incorporate all ingredients evenly.
- Stuff the bitter melons: Fill each bitter melon piece with the pork mixture. Use any remaining filling to roll into meatballs of similar size to the stuffed segments.
- Make the broth: In a large pot over high heat, bring 10 cups of water to a boil along with 2 tablespoons chicken bouillon powder, 2 teaspoons salt, and 1 tablespoon sugar. Stir to dissolve the seasonings fully.
- Add the bitter melons and meatballs: Reduce the heat to medium-low and gently add the stuffed bitter melon pieces and meatballs to the broth. Add 2 tablespoons fish sauce. Simmer gently for 40 minutes until the bitter melon pieces turn tender and adopt a yellow-green hue. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro and green onion. Serve hot alongside steamed rice for a complete meal.
Notes
- Soaking the mushrooms and noodles separately ensures optimal texture in the filling.
- Use firm but not overly bitter bitter melons to balance flavor and tenderness.
- Simmer gently to avoid breaking apart the stuffed bitter melon pieces.
- This soup pairs wonderfully with steamed jasmine rice.
- Adjust fish sauce and salt gradually to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
