Bitter Melon Soup
Servings Prep Time
3people 15minutes
Cook Time
30minutes
Servings Prep Time
3people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the bitter melons thoroughly and cut them in half lengthwise. Use a spoon to remove the seeds and white pith from the center, leaving hollow halves. Slice them into 2-3 inch pieces if you prefer smaller stuffed sections or keep them as halves if you want larger pieces. Soak the pieces in salted water for about 15-20 minutes to reduce bitterness. Drain and set aside.
  2. In a large mixing bowl, combine the ground pork (or chicken), chopped onion, minced garlic, chopped spring onions, fish sauce, soy sauce, sugar, black pepper, and a pinch of salt. Mix well until fully combined. Optional: Add thinly sliced carrots to the mixture for added sweetness and texture.
  3. Take each hollowed bitter melon section and carefully stuff it with the meat mixture. Press the filling in tightly but avoid overstuffing to prevent it from falling out during cooking.
  4. In a large pot, bring the chicken or pork broth to a boil. Carefully place the stuffed bitter melon pieces into the pot. Lower the heat to a simmer and cook for 20-25 minutes until the bitter melon softens, and the filling is cooked through. Occasionally skim off any foam that forms on the surface to keep the broth clear.
  5. Taste the broth and adjust the seasoning if needed. You can add more fish sauce or salt to your liking. If the soup is too bitter, add a bit more sugar to balance the flavors.
  6. Ladle the soup into bowls, ensuring each portion has stuffed bitter melon pieces. Garnish with freshly chopped coriander and a sprinkle of black pepper.
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