Asian•healthy
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!
- Prep time
- 15 min
- Cook time
- 3 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 L chicken and pork stock
- 3 bittermelons, halved and hollowed
- 1 tbsp chicken bouillon powder
- 3 tbsp fish sauce
- 1 1/2 tsp salt, or to taste
- 500 g pork mince
- 150 g fish paste ((we get it from the local Asian fish monger))
- 10 g rehydrated sliced woodear mushroom
- 4 rehydrated shiitake mushrooms, sliced
- 25 g soaked green bean thread
- 40 g shredded carrot
- 1/2 tsp salt, or to taste
- 3/4 tbsp sugar, or to taste
- 2 tbsp chicken bouillon powder
- 3 tsp fish sauce
- 1 tbsp sesame oil
- 1/2 cup water
Instructions
- 1
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.
- 2
Use the back of a spoon to fill the bittermelons until full.
- 3
Bring the broth to a boil and add the stuffed bittermelons in along with the chicken bouillon powder, fish sauce and salt.
- 4
For any leftover filling, use a spoon to scoop up small balls and add it to the soup.
- 5
When it reaches a boil again, lower it to a simmer for at least 30 minutes.
- 6
Serve hot as is!