Soup · 45 min
Stuffed Bitter Melon Soup
A clear, gentle soup of bitter melon stuffed with seasoned pork and wood ear mushroom, simmered until soft and translucent. Slightly bitter, deeply comforting, and the bowl my family always cooks for Tết, with the wish that every hardship passes.
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Ingredients
- 700 g bitter melon · khổ qua, about 3 to 4
- 300 g ground pork
- 40 g dried wood ear mushrooms · nấm mèo, soaked to rehydrate
- 20 g shallots · finely chopped
- spring onion and coriander · chopped, for the filling and to finish
- 1 tsp salt · plus more for the broth, to taste
- 1 tsp sugar · plus more for the broth, to taste
- 1 tsp chicken powder · plus more for the broth, to taste
- ½ tsp pepper · plus a pinch to finish
- fish sauce · for serving
Prep first do it all at once
Get every cut and measure out of the way before any heat. Then cooking is pure motion.
- Soak the dried wood ear mushrooms in warm water for 10 minutes, then drain and dice small
- Finely chop the shallots
- Chop the spring onion and coriander
- Halve the bitter melon crosswise and scoop out the seeds and white pith
Method
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- Soak the wood ear mushrooms in warm water for 10 minutes. Drain well, then dice them small. Tap when done
- Season the ground pork with 1 tsp salt, 1 tsp chicken powder, 1 tsp sugar, ½ tsp pepper, and the chopped shallots. Mix until it turns sticky, then fold in the diced mushroom and mix well. Tap when done
- Hollow Cut the bitter melon crosswise into 4 to 5 cm rings. Scoop out the seeds and white pith so you have clean, open tubes. The more white pith you remove, the less bitter the soup. Tap when done
- Stuff each piece firmly with the pork mixture, packing it in so it holds together as it cooks. Tap when done
- Simmer Bring 1.5 L water to a boil. Lower in the stuffed bitter melon and simmer about 20 minutes, until the pork is cooked through and the melon is tender and translucent. Skim any scum off the top. Tap when done
- Season the broth to taste with salt, sugar, and chicken powder. Tap when done
- Serve topped with spring onion, coriander, and a pinch of pepper. Pair with a small dish of fish sauce on the side. Tap when done