Recipe: Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)

This is a classic Vietnamese Stuffed Bitter Melon Soup made with fresh bitter melons and a deliciously springy filling.

We know, it's bitter, but it's good for your health.

Ingredients for the broth

• 3 L chicken and pork stock
• 3 bitter melons, 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

Ingredients 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

Directions

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 bitter melons until full.
3. Bring the broth to a boil and add the stuffed bitter melons 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!