Bitter Melon Soup (Canh Khổ Qua)
This Vietnamese dish is definitely an acquired taste and dare I say a fourth way to used that pork mixture from the Meat Pies recipe. I like to balance the bitterness out with sour and sweet flavors of quick pickled onions, salty and spicy fish sauce dip and refreshing cucumbers.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (3-4 Servings)
2 BITTER MELONS (10-12 IN. LONG)
6 CUPS CHICKEN STOCK
1 TBSP SUGAR
2 TBSP FISH SAUCE
2 TSP SALT
PEPPER
—Ground Pork Mixture 1/4 LB GROUND PORK
1/4 CUP WOOD EAR MUSHROOMS, CHOPPED
1/4 ONION, DICED
1/4 TSP SALT
1/4 TSP BLACK PEPPER
1/8 TSP SUGAR
1 TSP POTATO STARCH (optional)
Usually, bean thread vermicelli noodles are added to the pork mixture, but I didn’t have any.
Instructions
Combine ground pork mixture.
Remove ends of bitter melon then cut into 2 inch pieces. Core the center with a spoon.
Stuff melon pieces with the pork mixture.
Fill a pot with chicken stock and bring to a boil. Add the stuffed bitter and heat on medium for 25 minutes. Remove any foam.
Season soup with sugar, fish sauce, salt and a generous pinch of pepper. Serve with rice, dipping fish sauce and pickled vegetables.
