Savory stuffed bitter melon soup (Canh Khổ Qua) with pork, mushrooms, and glass noodles simmered in a light, flavorful broth. A Vietnamese classic!
Let’s get one thing out of the way—I wasn’t always a fan of bitter melon soup. In fact, as a kid, I’d rather have eaten literally anything else. If you grew up in a Vietnamese household, you probably know the feeling: your parents serve up a steaming bowl of Canh Khổ Qua, and you just stare at it, thinking, Why does this taste like medicine?
But then, something changed. Maybe it was nostalgia, maybe it was my taste buds growing up, but one day, I tried it again… and I actually liked it. That slightly bitter bite? It just works when it’s paired with the rich, savory pork filling and the delicate, comforting broth. It’s like that one friend who’s a little grumpy but has a heart of gold—once you understand them, you love them.
So if you’ve never tried bitter melon soup (Canh Khổ Qua), or if you think you don’t like it, trust me—this recipe is the perfect way to give it another shot.
Why You’ll Love This Bitter Melon Soup Recipe (Vietnamese Canh Kho Qua) Recipe?
- It’s a Vietnamese staple. You’ll find this on tables across Vietnam, especially during Tết (Lunar New Year) because Khổ Qua literally means “hardship passed.” Cool, right?
- It’s surprisingly comforting. Once you get past the bitterness, the pork stuffing and warm broth feel like a cozy hug.
- It’s super nutritious. Bitter melon is packed with antioxidants, vitamins, and all those good-for-you things your mom probably told you about but you ignored.
- It’s customizable! Hate mushrooms? Leave ‘em out. Want a spicier kick? Add a peppercorn on top of the filling.
Ingredient Notes:
This recipe keeps it simple. No fancy ingredients—just fresh, bold flavors coming together.
- Bitter Melon (Khổ Qua) – The star of the dish! Pick ones that are firm and slightly pale green—they’re less bitter than the darker ones.
- Ground Pork – Adds richness and soaks up all the umami goodness.
- Fish Sauce – A little bit goes a long way. It gives the filling that signature depth.
- Wood Ear Mushrooms – Adds texture and an earthy balance to the pork.
- Bean Thread Noodles – These absorb the flavors of the stuffing and keep it from getting too dense.
- Shallots & Garlic – Essential aromatics that bring everything together.
- Chicken Broth or Water – Broth makes the soup richer, but water keeps it light and lets the bitter melon flavor shine.
Pro Tip: Blanching the bitter melon before stuffing reduces some of the bitterness. But if you’re a purist, skip this step for the full experience!
How To Make Bitter Melon Soup Recipe (Vietnamese Canh Kho Qua)?
This might look fancy, but I promise—it’s easier than it seems.
Step 1. Mix the Pork Filling
In a large bowl, mix together ground pork, fish sauce, salt, sugar, ground pepper, minced shallots, chopped wood ear mushrooms, and bean thread noodles. Stir well until everything’s evenly combined. Cover and let it sit while you prep the bitter melons.
Step 2. Blanch the Bitter Melon (Optional Step!)
Fill a pot with water and bring it to a boil. Drop in the whole bitter melons and let them cook for about a minute. You’ll see the green color deepen—this means it’s working! Take them out and let them cool before handling.
Step 3. Prep the Bitter Melons
Once they’re cool enough to touch, cut them into 1 to 1.5-inch pieces. Using a spoon (or your fingers if you’re feeling brave), scoop out the white pith and seeds inside. Now you have little “cups” ready to be stuffed!
Step 4. Stuff the Bitter Melons
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Grab your pork filling and firmly pack it into the hollowed-out bitter melons. Don’t overstuff—you want just enough to hold together without spilling out.
Step 5. Cook the Soup
In a pot, add chicken broth or water and toss in a peeled shallot for extra flavor. Bring it to a gentle boil, then carefully add your stuffed bitter melons. Lower the heat and let it simmer for about 15 minutes, until the pork is fully cooked.
Step 6. Season & Garnish
Taste the broth—does it need a little salt? Adjust as needed. Then sprinkle in chopped green onions and cilantro for a pop of freshness.
Step 7. Serve & Enjoy!
Ladle the soup into bowls and serve it hot, preferably with a bowl of steamed jasmine rice. The slight bitterness + savory stuffing + warm broth = perfection.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezer: Not the best idea. Bitter melon can get mushy when frozen.
Variations and Substitutions:
- No Pork? No Problem. Try ground chicken or shrimp instead.
- Want it vegetarian? Use tofu and extra mushrooms in place of the pork.
- Craving some heat? Add a whole peppercorn to the stuffing before cooking.
- Extra umami? A splash of soy sauce or fish sauce in the broth will do the trick.
What to Serve with Bitter Melon Soup Recipe (Vietnamese Canh Kho Qua)?
This soup is great on its own, but even better when paired with:
- Steamed Jasmine Rice – Classic and simple, the perfect balance to the bitterness.
- Pickled Vegetables (Dưa Chua) – The tanginess cuts through the richness of the filling.
- Stir-Fried Greens – Something light, like bok choy or water spinach, pairs beautifully.
Frequently Asked Questions:
How do I make bitter melon less bitter?
Blanching helps! Also, choosing younger, paler bitter melons makes a big difference.
Can I make this soup ahead of time?
Yep! It actually gets better after sitting for a few hours, so feel free to make it in advance.
Is bitter melon actually good for you?
Absolutely. It’s packed with vitamins and is known for helping with digestion and blood sugar control. Your mom was right.
So there you have it—Bitter Melon Soup (Canh Khổ Qua), the soup I went from avoiding to actually craving. If you’re new to bitter melon, give it a shot. Worst case? You don’t love it, but hey, at least you tried something new.
Already a fan? Tell me—how does your family make it? Got any fun variations? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Bitter Melon Soup Recipe (Vietnamese Canh Kho Qua)
Ingredients
For the Soup:
- 2 medium bitter melons 8-12 inches in length
- 6 cups water or chicken broth
- 1 peeled shallot
- 1 green onion thinly chopped
- Sprigs of cilantro finely chopped
- Salt to taste
For the Pork Stuffing:
- ½ lb ground pork
- 1 tsp fish sauce
- 1 tsp ground black pepper
- 1 tsp sugar
- ½ tsp salt
- 1 shallot or small onion finely minced
- ½ cup bean thread noodles soaked in warm water for 10 minutes, drained, and cut into 2-3 inch pieces
- ¼ cup wood ear mushrooms soaked in warm water for 10 minutes, drained, and finely sliced
Instructions
Prepare the Pork Filling
- In a mixing bowl, combine the ground pork, fish sauce, salt, sugar, black pepper, minced shallots, chopped wood ear mushrooms, and bean thread noodles. Mix thoroughly until all ingredients are evenly incorporated. Cover the mixture and set it aside.
Prepare the Bitter Melon
- For a milder bitterness, blanch the whole bitter melons in boiling water for one minute. This will slightly soften them and deepen their green color. Remove from the water and allow them to cool before handling.
- Once cool, slice the bitter melons into 1 to 1.5-inch sections. Using a spoon or small knife, carefully remove the white pith and seeds from the center, creating a hollow cavity for the stuffing.
Stuff the Bitter Melon
- Take small portions of the prepared pork mixture and firmly press it into the hollowed-out bitter melon pieces. Ensure the stuffing is packed well to prevent it from falling apart during cooking.
Cook the Soup
- In a pot, add water or chicken broth, along with the peeled shallot. Bring the liquid to a gentle boil. Carefully add the stuffed bitter melons to the pot, ensuring they are fully submerged. Reduce the heat to low, cover, and allow to simmer for 15 minutes, or until the pork filling is fully cooked.
Final Adjustments and Serving
- Taste the broth and add salt as needed. Garnish with chopped green onions and cilantro before serving.
- Serve hot, accompanied by steamed jasmine rice for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
