Bitter melon, known as khổ qua in Southern Vietnam or mướp đắng in the North, is a staple in our diet. The vegetable is versatile and is used in soup, stir fry, or eaten raw. During Lunar New Year, canh khổ qua is especially popular in the South; since “khổ qua" also means that all hardships and sufferings have passed.
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 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.
