Filling

1lb ground pork
15 grams dried woodear mushrooms
37 grams mung bean thread noodles
2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fish sauce
1 tablespoon Coastal Purple Shallot
1 tablespoon Northern Mountain Garlic, minced

Soup

4 bittermelons (roughly 5 or 6 inches long)
6 cups water
1 tablespoon chicken bouillon (or vegetable bouillon)
Fish sauce (to taste)
Black pepper (to taste)

• Rehydrate woodear mushrooms and mung bean thread noodles in warm water. Let them sit for 10 minutes. Drain and roughly chop into smaller pieces.
• In a separate bowl, rehydrate Coastal Purple Shallot and Northern Mountain Garlic. Let them sit for 3 minutes and drain
• In a mixing bowl, combine ground pork, woodear mushrooms, mung bean thread noodles, sugar, salt, pepper, fish sauce, Coastal Purple Shallot and Northern Mountain Garlic. Mix well
• Cut the tips of bitter melon. Slice them into 3” to 4” pieces. Remove the seeds inside using a spoon handle.
• Stuff the bitter melon pieces with pork mixture
• In a small pot, bring water to a boil, add chicken bouillon and stuffed bitter melon. Let them simmer for about 30 to 40 minutes or until the vegetable becomes tender.
• Season the soup with fish sauce and black pepper to taste. Serve hot.