Stuffed Bittermelon Soup (Canh Khổ Qua)
There's so much to love about this Stuffed Bittermelon Soup recipe. It's healthy, easy to make and a signature Vietnamese celebration dish!
Servings: 8
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!