This is a classic Vietnamese Stuffed Bittermelon Soup made with fresh bittermelons and a deliciously springy filling. The moment you bite into these warm, juicy stuffed bittermelons, you’ll appreciate how the sweet carrot, crunchy woodear mushroom and silky green bean threads make up all the hidden treasures!
Stuffed Bittermelon Soup Recipe
No Vietnamese child would have grown up without their family’s version of a Stuffed Bittermelon Soup (Canh Khổ Qua). It’s a national treasure that often paints a very familiar picture for many Vietnamese children: Mum strategically placing a piece of bittermelon right in the centre of their child’s rice bowl then pre-empting their immediate protest with the usual response:
I know it's bitter, but it's good for your health.
If you were anything like me, then you’d make sure that there was a hearty mouthful of pork filling AND rice to go with it. Anything to make the bittermelon less bitter.
These days, though, it’s a little different. I no longer wince at a the sight of bittermelon. When Grandma reveals a steaming pot of Stuffed Bittermelon Soup, I know that my body will be deeply nourished and satisfied from a taste that I have slowly acquired over the years.
And for those of you who love the taste of bittermelon (or are willing to give it a try), these reasons will ring true once you have this soup:
- The bitterness is not at all harsh, but a light and refreshing tingle on the tongue.
- When you bite into the filling, it will be moist and springy with hints of sweetness from the carrots.
- The bittermelon transforms from firm to deliciously tender throughout the whole cooking process as it releases its nutrients into the broth.
Get ready for a bittermelon recipe that will take you straight back to your childhood!
What is Bittermelon good for?
Bittermelon, also known as bitter gourd, khổ qua in Vietnamese or 涼瓜 (pronounced ‘lurng gwa’ in Cantonese), is a fruit that can be found growing in hot and humid climates around the world. It is most commonly cooked in Asian cuisine as part of stir fries, soups and teas.
The reason why it’s a popular cooking ingredient is because there are many health benefits to eating bittermelon, even in its soup form.
Bittermelon is said to be packed with nutrients such as vitamin C, vitamin A and fibre. It’s also used as part of Asian remedies for diabetes and cholesterol!
While its medicinal benefits does require further testing, the fruit itself is still held in high regard for many families around the world.
How do you prepare Bittermelon?
For this Stuffed Bittermelon Soup, the bittermelon preparation is remarkably easy. All you need is a thin (and preferably sharp) tool like a knife to hollow the fruit out.
Insert the knife into the white flesh and cut out a circle. Extract the insides until there is only the green shell left.
How do you make bittermelon not bitter?
Ah, the most anticipated question. I used to wonder how to do this as a child because I simply couldn’t stand bittermelon’s bitterness. Little did I know, Grandma had helped my brother and I acquire the taste as kids by starting us on bittermelon with the least bitterness!
I’m proud to say that I’ve grown to enjoy it now, but it didn’t happen without Grandma’s special techniques. Yes, there was more than one way to reduce the bitter burn from this exquisite melon!
- Choose bittermelons with longer grooves. You’ll find some have many small lumps which indicate a more bitter melon. If you’d like a milder flavour, go for ones that have larger and longer lumps.
- Rinse with water, rub with salt and squeeze the juice out. This strategy applies more for stir frying sliced bittermelon, but you can always start by giving the fruit a thorough wash. When we stir fry bittermelon, Grandma rubs the slices with salt and lets it sit for a few minutes before squeezing any liquid out.
What goes into Stuffed Bittermelon Soup
For the broth
- 3 L chicken and pork stock
- 3 bittermelons, halved and hollowed
- 1 tbsp chicken bouillon powder (affiliate link)
- 3 tbsp fish sauce, or to taste (affiliate link)
- 1 1/2 tsp salt, or to taste
For the filling
- 500 g pork mince
- 150 g fish paste (we get it from the local Asian fish monger)
- 10 g rehydrated sliced woodear mushroom (affiliate link)
- 4 rehydrated shiitake mushrooms, sliced (affiliate link)
- 25 g soaked green bean thread (affiliate link)
- 40 g shredded carrot
- 1/2 tsp salt, or to taste
- 3/4 tbsp sugar, or to taste
- 2 tbsp chicken bouillon powder (affiliate link)
- 3 tsp fish sauce (affiliate link)
- 1 tbsp sesame oil (affiliate link)
- 1/2 cup water
How to make stuffed bittermelon soup
Mix the pork mince, carrot, woodear mushroom, mushroom, fish paste and green bean thread together with the sugar, chicken bouillon powder, salt, fish sauce, water and sesame oil.
Use the back of a spoon to fill the bittermelons until full.
Bring the broth to a boil and add the stuffed bittermelons in along with the chicken bouillon powder, fish sauce and salt.
For any leftover filling, use a spoon to scoop up small balls and add it to the soup.
When it reaches a boil again, lower it to a simmer for at least 30 minutes.
Serve hot as is!
Want to host a Vietnamese Banquet? Here are more authentic dishes to try!
Stuffed Bittermelon Soup (Canh Khổ Qua)
Ingredients
For the broth
- 3 L chicken and pork stock
- 3 bittermelons, halved and hollowed
- 1 tbsp chicken bouillon powder (affiliate link)
- 3 tbsp fish sauce (affiliate link)
- 1 1/2 tsp salt, or to taste
For the filling
- 500 g pork mince
- 150 g fish paste (we get it from the local Asian fish monger)
- 10 g rehydrated sliced woodear mushroom (affiliate link)
- 4 rehydrated shiitake mushrooms, sliced (affiliate link)
- 25 g soaked green bean thread (affiliate link)
- 40 g shredded carrot
- 1/2 tsp salt, or to taste
- 3/4 tbsp sugar, or to taste
- 2 tbsp chicken bouillon powder (affiliate link)
- 3 tsp fish sauce (affiliate link)
- 1 tbsp sesame oil (affiliate link)
- 1/2 cup water
Instructions
- Mix the pork mince, carrot, woodear mushroom, mushroom, fish paste and green bean thread together with the sugar, chicken bouillon powder, salt, fish sauce, water and sesame oil.
- Use the back of a spoon to fill the bittermelons until full.
- Bring the broth to a boil and add the stuffed bittermelons in along with the chicken bouillon powder, fish sauce and salt.
- For any leftover filling, use a spoon to scoop up small balls and add it to the soup.
- When it reaches a boil again, lower it to a simmer for at least 30 minutes.
- Serve hot as is!
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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I love learning about food and dishes from around the world. I’ve never eaten bitter melons but this soup looks and sounds really good. I’d love to try it!
Thanks, Jacqueline! It’s definitely worth trying!
I’ve never heard of or seen bittermelon before! It is super fascinating learning about different cuisines and your detailed process photos really make me want to try this soup now. Thanks for sharing!
Thanks for that, Jo! I hope you do end up trying this traditional recipe!
This Vietnamese Stuffed Bittermelon Soup looks amazing. I am super excited to make this recipe for my friends and family. Pinned and yum’s to make sure I don’t lose this recipe.
Thanks, Heidi! I hope your friends and family love it as much as we do!
Such a unique recipe. Sounds interesting and a healthy option too. This soup is a treat.
Thanks, Veena! It certainly is a healthy option!
This sounds amazing. I need to get hold of some bittermelons!
Thanks, Katherine! Try your local Asian supermarket!
This was really interesting to read! I love the range of posts, there is really something for everyone. Thank you for sharing your suggestions too, great post!
Thanks, Ghulam! You’re too kind!
Great recipe! I have one question. It says it takes 3.5 hours to cook, but the recipe only says to simmer for 30 minutes. Which is correct? Thanks!
Thanks, Natalie! Great question! The reason for that is because I usually make the stock BEFORE I start on the bittermelon (which includes a 2-3 hours simmering time). So if you want to do that then it’ll be roughly 3.5 hours all up. But if you have a stock ready to go, then it should take about 1 hour all up.
I plan on making the soup tonight but I don’t have fish paste, can I substitute shrimp paste? Can’t wait to try it as the recipe sounds delicious.
Hi there! If you’re planning to swap it with shrimp that has been turned into a meat paste, then you certainly can. But if it’s shrimp paste like the ones you use in stir fries or noodle soups (mắm) then I would just replace it with minced shrimps 🙂