Stuffed Bitter Melon Soup - Canh Kho Qua Nhoi Thit

By Helen Le Published: November 1, 2013

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 1 hr 20 mins

  • Yield: 6 Servings

A typical Vietnamese soup for year-end offerings or gathering parties

  • In a large mixing bowl, combine the minced pork, knifefish paste, mushroom, glass noodle and minced shallot. Season with salt, pepper and sugar, about 1 teaspoon each. Mix well and knead for a minute. Cover and set aside for 30 minutes
  • Use the handle of a teaspoon to remove the seed and fiberous part inside the bitter melons. Cut into 3-inch cylinders.
  • Stuff the meat mixture into the bitter melon. Try to stuff them neither too loose (because the meat might fall apart while cooking) nor too tight (the meat will expand a little then it is cooked).
  • Fill a large saucepan with 3 liters water. Add salt, chicken stock and fish sauce to taste. Bring to a boil and gently drop the stuffed bitter melons into the water. Cook for 20-30 minutes, uncovered, until the bitter melons are tender. You should be able to pierce through it with a chopstick. Occasionally skim off the foam if any.
  • Transfer to a serving bowl. For a nicer presentation, blanch (or microwave) a spring onion for 30 seconds and tie a bow at the waist of the bitter melon. Garnish with cilantro and serve hot.