As fall kicks in here in San Diego and the temperature cools down, it always puts me in the mood for a warm bowl of soup. One of my first cravings is Canh Khổ Qua, also known as Vietnamese Stuffed Bitter Melon Soup.
Call me strange but I find the bitterness quite refreshing. Especially after a long hot summer, a refreshing bowl of Bitter Melon Soup helps me gear up for the cooler months ahead.
Why Do People Enjoy Bitter Melon So Much?
For me, I grew up eating bitter melon (also known as bitter gourd) so frequently that I craved it when I moved away for college. My parents ate it for the taste, but also for the nutritional value.
For those who have never tried bitter melon before, I have to admit, it can be an acquired taste. The bitterness isn't a long lasting, palate-destroying flavor.
It feels light on the tongue, as if something is waking up your taste buds. It quickly goes away and doesn't leave a lingering bitter taste in your mouth. It's a bitterness that can be enjoyed.
For the uninitiated, Bitter Melon Soup would actually make a great introduction. When bitter melon is cooked in soup, the bitterness is drawn out and seeps into the soup, adding a slight bitterness to the soup while making the bitter gourd less bitter.
What Are the Benefits of Bitter Melon?
Many Asian cultures and a few Western studies believe it helps with diabetes, lowers cholesterol and has cancer-fighting properties. It is also believed to help fight bacterial and viral infections, and may prevent obesity and heart disease.
Although these claims may not be fully scientifically proven, what has been established is the fact that bitter melon is loaded with vitamins, antioxidants and fiber and this Bitter Melon Soup is no exception.
Vietnamese Bitter Melon Soup Recipe - How to Stuff It
Start by soaking the bean thread noodles and wood ear fungus in hot water for about 15-20 minutes, until they become soft and pliable.
1) Drain the bean thread noodles, then coarsely chop into about 2 inch lengths.
2) Drain the wood ear fungus. Trim off the thick stems then thinly slice.
3) Combine all the filling ingredients in a bowl (ground pork, bean thread noodles, wood ear fungus, fish sauce, soy sauce, sugar, back pepper and cornstarch).
4) Use your hands or a spoon to mix well until the ingredients are cohesive. You'll know it's ready when the filling becomes sticky, about 3-5 minutes.
5) Prepare the bitter melons by trimming the ends, then cutting the bitter melons in half crosswise. This makes it easier to hollow out and fill when both ends are open.
6) Use a butter knife to cut along the white membrane. Scrape out the center, along with the seeds, leaving hollow tubes of bitter melons. You can do this from both ends to make it easier.
7) You should have hollowed out pieces of bitter melon that are ready to be filled with pork filling. Repeat with the remaining bitter melons.
8) Use a spoon to stuff the pork mixture into the bitter melons and push out any air pockets. Make sure to stuff all the way through until it comes out the other end.
9) Add the broth, fish sauce, soy sauce, salt, sugar and stuffed bitter melon to a medium sized saucepan. Bring to a boil, cover and simmer for 30-40 minutes over medium-low heat.
Use a fine mesh strainer to skim off any impurities that float to the surface.
10) The Bitter Melon Soup is ready when the bitter melon is easily pieced with a fork. The color will also become a lighter green.
Slice the stuffed bitter melon crosswise into 1.5 inch thick pieces before serving. Add additional salt to taste.
When the weather is cool, do as I do and make Vietnamese Stuffed Bitter Melon Soup (Canh Kho Qua). Not only will it warm your soul, it'll nourish your body at the same time.
If you like bitter melon as much as I do, check out my Stir Fried Bitter Melon recipe. Or for another heartwarming soup, check out my Winter Melon Soup recipe. It'll warm you to the core just like this one.
Ingredients
- 2 large (or 3 medium) bitter melons
- 1 quart chicken broth or pork broth
- 2 teaspoon fish sauce
- 2 teaspoon soy sauce
- 1 teaspoon salt
- ½ teaspoon sugar
Filling
- ½ lb ground pork
- ½ bundle bean thread noodles, about ½ ounce
- 2-3 pieces dried wood ear mushrooms (fungus)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
Stuffing the Bitter Melon
- In separate bowls, soak the bean thread noodles and wood ear mushrooms (fungus) in warm water for 15 minutes until they're fully reconstituted.
- Drain the noodles in a colander and shake out the excess water. Coarsely chop the noodles into roughly 1 inch lengths.
- Rinse the wood ear mushrooms, trim off the hard stems and thinly slice.
- In a bowl, combine all the ingredients for the FILLING and mix well.
- Trim about an inch off the ends of the bitter melons, then cut them in half crosswise.
- Use a butter knife to carve and scrape out the seeds and white membrane of the bitter melons. Scrape along the inside to remove as much of the white membrane as possible. You should end up with hollow tubes of bitter melon.
- Use a spoon or your fingers to stuff the bitter melons with the pork filling from one end to the other. Be sure to push out any air pockets. Use the butter knife to scrape the ends flat. Save any remaining pork mixture to add to the soup later.
Making the Soup
- In a pot, combine chicken broth, fish sauce, soy sauce, salt and sugar and bring to a boil.
- If you have any extra pork mixture, add it now. Break it up in the soup with a ladle.
- Carefully add the stuffed bitter melons and allow the soup to return to a boil. Reduce the heat to medium-low, cover and simmer for 30-40 minutes, until the bitter melon is tender.
- Use a fine mesh strainer to skim off any scum or impurities on the surface of the soup.
- Slice the stuffed bitter melons into 1.5 inch thick pieces before serving.
- Add additional salt to the Stuffed Bitter Melon Soup to taste.
Join the Discussion