Stuffed Bittermelon Soup (Canh Khổ Qua) (2024)

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 thatmy 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!

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.

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.

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!

1. 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.
2. 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.

Of course, if you love your bittermelons bitter, then do the complete opposite of these steps!

• 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

• 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

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!

• Vietnamese Rice Paper Rolls (Gỏi Cuốn)
• Peanut Hoisin Sauce for Vietnamese Rice Paper Rolls
• Vietnamese Chicken Ragu (Ga Ragu)
• Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho)
• Coconut Pandan Waffles (Bánh Kẹp)

SHARE YOUR CREATION!

If you recreated this authentic recipe, I’dlove to see it! Tag@wokandkin on Instagram with the hashtag#wokandkin! See you there!

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