Canh khổ qua, pork-stuffed bitter melon soup
A Vietnamese soup for Tết: pork and mushroom filling, made with minced pork, black fungus, and scallions, simmered gently in a clear broth.
In southern Vietnam, this soup is a staple during Tết: khổ qua, the name for the bitter melon, is also understood as “bitter hardship,” a wish that the hardships of the past year will fade away.
Ingredients and directions
- Prep time30 min
- Cook time30 min
- Resting1 hr
- Total2 hr
- DifficultyEasy
- Cooking methodsaucepan
- Gluten-free
Ingredients
people
- $0.71
- $0.78
Directions
- Remove the pig’s skin, dice it, then chop it into small pieces. Boil the mushrooms in water and cut them into thin strips. Wash and drain the scallions and cilantro.
- Season the pork with pepper, salt, and seasoned salt, then mix it with the mushrooms and chopped scallions. ≈ 4 min
- Cut the melons in half, scoop out the seeds, and fill them with the mixture using a spoon. ≈ 10 min
- Bring a saucepan of lightly salted water to a boil, then add the mussels. Reduce the heat and simmer until the mussels are cooked through, uncovered to keep the broth clear, and skimming off any foam that forms.
- Pierce the fish with a fork: if it easily penetrates, it’s cooked. Remove from the heat, season with fish sauce, and garnish with cilantro. ≈ 2 min
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.