This post may contain affiliate links, please see our privacy policy for details
Prep 20 minutesmins
Cook 40 minutesmins
Total 1 hourhr
Warm, comforting Vietnamese soup made with bitter melon stuffed with pork and wood ear mushrooms. This soup will give you a fresh start for the Lunar New Year.
Vietnamese bitter melon soup, canh kho qua, is almost always served during Tet or Lunar New Year. This soup is made with bitter melons stuffed with seasoned ground pork, wood-ear mushrooms, and bean thread noodles, then simmered in a simple broth.
This Vietnamese soup is quite controversial. Some people love it, and others hate it. Yes, the soup is bitter, but the bitterness represents resilience and the belief that better days are ahead. This soup is a reminder that all the hard parts of life eventually will pass.
Bitter melon soup, or canh kho qua, is a Vietnamese soup made with bitter melon, stuffed with seasoned ground pork, wood ear mushrooms, and bean thread noodles, and simmered in chicken broth until tender. The soup has a mildly bitter, savory taste.
Bean Thread Noodles: for added filling and texture.
Sugar: to balance out the bitterness.
Chicken Bouillon Powder: for added savory seasoning to the pork.
Salt and Pepper: to season the pork.
Fish Sauce: for added umami flavor.
Broth
Chicken Bouillon Powder: the base of the broth.
Salt: to season the broth.
Sugar: to sweeten the broth and balance out the bitterness.
Fish Sauce: to add umami, seasoning to the soup.
Substitutions and Additions
Substitutions
Coconut Water: an alternative to water for the broth. It would add sweetness to the canh kho qua to balance out the bitterness.
Chicken broth: an alternative to chicken bouillon powder for a richer, more flavorful broth.
Protein: ground chicken, beef or tofu.
Additions
Ground Shrimp: use 1/2 shrimp and 1/2 pork for a sweeter protein filling.
Aromatics: green onion stalks and shallots
How to Make
Soak the bean thread noodles in a bowl of boiling water according to the package instructions then mince. Soak the wood ear mushrooms for 20 minutes or until soft, squeeze out excess water, and mince.
Chop the bitter melon into 1.5 to 2-inch pieces, then, using a spoon, scoop out the pith.
In a large mixing bowl, combine the ground pork, garlic, shallots, wood ear mushrooms, bean thread noodles, sugar, chicken bouillon powder, salt, pepper, and fish sauce.
Stuff the bitter melons with the filling. Roll the remaining filling if any into meatballs.
In a large pot over high heat, add the water, chicken bouillon powder, salt, and sugar, and bring to a boil.
Then lower the heat to medium-low, add the bitter melons, meatballs, and fish sauce, and gently simmer for 40 minutes.
Garnish the Vietnamese soup with chopped cilantro and green onion. Enjoy!
Expert Tips
Choose the right melon. Look for firm, bright, small to medium-sized green bitter melon. Avoid the larger, darker green, or more yellow ones, which are extra bitter and overripe.
To reduce bitterness you can blanch the bitter melon for 1-2 minutes before stuffing them.
Tightly pack the bitter melon to prevent the filling from falling out.
Taste and adjust: once the soup is done cooking, taste and adjust it with more fish sauce or salt if needed.
Storage Instructions
Let the bitter melon soup come to room temperature and store it in an airtight container in the refrigerator for up to 3 days.
Reheat: Bring the soup to a simmer over medium heat on the stove until warm.
Pairing Suggestions
This canh kho qua is most commonly served with steamed white rice, along with the following pairing suggestions.
No, this recipe is not very bitter. The soup itself is savory and comforting with a slightly bitter but not overpowering finish.
Can I make bitter melon soup in advance?
Yes! This canh kho qua recipe can be made 2-3 days in advance and stored in the refrigerator.
Is bitter melon healthy?
Bitter melon is low in calories and contains vitamin C, A, folate, potassium, and fiber. It stimulates digestion and contains antioxidants that support overall wellness.
Warm, comforting Vietnamese soup made with bitter melon stuffed with pork and wood ear mushrooms. This bitter melon soup (canh kho qua) will give you a fresh start for the Lunar New Year.
Soak the mushrooms and bean thread noodles. Place the bean thread noodles and mushrooms in two separate bowls. Soak the bean thread noodles in hot water for 3-5 minutes, according to the package instructions, then drain and cut into 1-inch pieces. Soak the mushrooms in hot water for 20 minutes, or until soft, then squeeze out any excess water and mince.
Prepare the bitter melon. Chop the bitter melon into 1.5- to 2-inch-long pieces, then, using a spoon, scoop out the pith and seeds.
Make the filling. In a large mixing bowl, combine the ground pork, garlic, shallots, wood ear mushrooms, bean thread noodles, sugar, chicken bouillon powder, salt, pepper, and fish sauce.
Stuff the bitter melons. Stuff the bitter melons with the filling. Roll the remaining filling into meatballs.
Make the broth. In a large pot over high heat, add the water, chicken bouillon powder, salt, and sugar, and bring to a boil.
Add the bitter melons. Once the broth comes to a boil, reduce the heat to medium-low, add the bitter melons, meatballs, and fish sauce, and gently simmer for 40 minutes, or until the bitter melons are tender and turn a yellow-green color. Taste the soup and season to taste.
Serve. Serve in a serving bowl, garnish with chopped cilantro and green onion, and serve with a bowl of rice.
Rate & Review What did you think of this recipe?