Bitter Melon Soup (Canh Kho Qua)
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.
Servings 4 servings
Calories 419kcal
Equipment
Ingredients
- 4 medium bitter melons
- 1 lb ground pork
- 4 cloves garlic minced
- 1 large shallot diced
- ½ cup (20 g) dried wood ear mushrooms ~50 g when rehydrated and thinly sliced
- ½ pack (25 g) dried bean thread noodles ~90 g when rehydrated
- 1 tablespoon sugar
- 1 tablespoon chicken bouillon powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fish sauce
Broth
- 10 cups water
- 2 tablespoons chicken bouillon powder
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
Garnish
- Cilantro chopped
- Green onion chopped
Instructions
- 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.
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 419kcal | Carbohydrates: 27g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 3560mg | Potassium: 745mg | Fiber: 3g | Sugar: 8g | Vitamin A: 449IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 2mg