Bitter Melon Soup Recipe (Vietnamese Canh Kho Qua)
This Bitter Melon Soup (Canh Khổ Qua) is a traditional Vietnamese dish featuring stuffed bitter melon filled with a savory pork mixture, simmered in a light, aromatic broth. A nourishing and flavorful meal perfect for any occasion.
Servings
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
To ensure this recipe is completely gluten-free, substitute the bean thread noodles with gluten-free vermicelli or omit them entirely. Additionally, verify that the fish sauce used is labeled gluten-free, as some brands may contain wheat-based additives.