Vietnamese Stuffed Bitter Melon Soup, Also Known as "Canh Khổ Qua Nhồi Thịt"
Bitter melon stuffed with a savory pork and vermicelli filling, gently simmered in a light broth — a comforting Vietnamese soup also known as Canh Khổ Qua Nhồi Thịt.
Equipment
- Large pot
- Mixing bowl
- Spoon
Ingredients
For the soup:
- 4-5 bitter melons khổ qua
- 6 cups water or chicken broth
- Salt and pepper sugar to taste
- Scallions and cilantro for garnish
For the stuffing:
- 1 lb ground pork
- 1/4 cup dried wood ear mushrooms soaked and chopped
- 1 bundle dried vermicelli noodles soaked and chopped
- 1/4 cup cilantro chopped
- 2 stalk scallion chopped
- 2 cloves garlic minced
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions
Prepare the Bitter Melons:
- Cut the bitter melons into 2-3 inch pieces.
- Use a spoon to remove the seeds and the pith inside, creating hollow tubes.
Make the Stuffing:
- In a mixing bowl, combine ground pork, chopped wood ear mushrooms, chopped vermicelli noodles, chopped scallions, chopped cilantro, minced garlic, sugar, salt, and pepper. Mix well until all ingredients are evenly distributed.
Stuff the Bitter Melons:
- Carefully stuff the hollow bitter melon pieces with the pork mixture. Pack the filling tightly but be gentle to avoid tearing the bitter melon.
Cook the Soup:
- Bring the chicken broth or water to a boil in a large pot.
- Add the stuffed bitter melons to the boiling broth.
- Lower the heat to a simmer and cook for about 30-45 minutes, or until the bitter melons are tender and the stuffing is fully cooked.
- Season the soup with sugar, salt, and pepper to taste.
Serve:
- Ladle the soup into bowls, making sure each serving includes pieces of the stuffed bitter melon.
- Garnish with chopped scallions and cilantro.
Notes
Enjoy your Canh Khổ Qua Nhồi Thịt!