Tuesday, April 10, 2012

Canh Kho Qua Nhoi Thit (Vietnamese Stuffed Bitter Melon Soup)

We love bitter melons, when it's in season we eat it quite often from raw to cook. I cook it variety ways, but today I’m going to present to you “Stuffed Bitter Melon Soup” recipe. My parents plant it in their backyard every year, it’s so fresh and convenient when you just pick it and eat right away. But since it’s early in the season, I have to get the melons from the market.

Note: For more information check out Bitter Melon and Medicinal uses on Wikipedia

Ingredients

Stuffed bitter melons

3- bitter melons
1-container 14 oz gio song ("Hong Ha" Vietnamese brand fresh seasoned Pork Patty Mix) or you can use ground pork
1-small bunch vermicelli
½-cup dried black fungus 
2-stalks scallion or 1 shallot (chopped)
1-teaspoon 3 crabs brand fish sauce
½-teaspoon black pepper
½-teaspoon Mushroom Seasoning
 ½-teaspoon tsp sugar
½-teaspoon tsp sea salt

 

For Soup

1 big can chicken both 48 oz
3 ½ cup water
1-inch ginger (smashed)
1 white or red onion
1-teaspoon Mushroom Seasoning
2-teaspoons Sugar
1-teaspoon 3 crabs brand fish sauce
black pepper
cilantro
Maesri ground chili in soya bean oil





Soak vermicelli and dried black fungus in hot/warm water to soften (about 15-20minutes), rinse and dry.

In a bowl, cut vermicelli and black fungus up, add pork patty, chopped scallion, 1 teaspoon fish sauce, 1/2 teaspoon black pepper, 1/2 mushroom seasoning, 1/2 teaspoon sugar and 1/2 teaspoon sea salt. Use your hand to mix it up very well.

Cut bitter melons into the length you desire, I cut my melons into 3 pieces. Remove  and discard the seeds and stuff in the center to hollow out. I used a steak knife, but you can use a spoon or chopstick. Rinse and dried.


Stuff the bitter melon. Use your hands and stuff the pork patty mixture into the center of the bitter melons, use some pressure so that the patty is tight inside. Don't worry if you have some pork patty left, form into meatballs and cook with the soup broth.


In a 5-quart stockpot, add chicken broth, water, onion, ginger, 1 teaspoon mushroom seasoning and 2 teaspoons sugar. Bring it to boil on high heat. Place stuffed melons into the stockpot; simmer on med-low heat for 30 minutes. Taste the soup broth because the chicken broth is already seasoned. I added 1-teaspoon fish sauce and cook another 15 minutes.
 
Top it with some black pepper, ground chilli in soya bean oil and cilantro.

4 comments:

  1. Oh I have some bitter melons in my fridge..made last week juice too for the first time.:) Great recipe, have to try it!!!!Thank you for sharing and have a lovely week!

    ReplyDelete
    Replies
    1. Hi Sandra,
      Thank you for visit my blog. Please let me know how it goes if you try it. I love your blog, everything look so delicious.

      Delete
  2. It has been YEARS since I've had bitter melon. My host family in Thailand would always cook a bitter melon soup. I can't wait to try this one. Thanks for friending me on foodbuzz!

    ReplyDelete
    Replies
    1. Hi There, Thanks for visit my blog. Some people might not like bitter melon because of the taste, you're in luck that you like it. We love it, and it's great source of nutrition.

      Delete

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