Canh Kho Qua (Bitter Melon Soup)

In Vietnamese cuisine, it’s often served with pork or shrimp; I filled it with soybean stuffing instead to imitate the meat and served the bitter melons in canh(Vietnamese broth).

Ingredients

• 1/2 pound ground pork
• 2 tbsp of soy sauce
• 1/8 tsp of garlic powder
• 1/8 tsp of ground black pepper
• 1 bitter melon
• 4 cups water
• 1 tsp of soy sauce
• 1 tsp of fish sauce
• 1 green onions, sliced

Directions:

Combine pork, 2 tablespoons of soy sauce, garlic powder, and pepper in a bowl

Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour

Slice the bitter melon into 1 to 1 1/2 inch thick rounds

Using the tip of a small knife, remove the spongy, seeded interior

Fill each bitter melon ring with the pork mixture, making sure to that each ring is fully stuffed

Form similar sized meatballs with any remaining pork

Bring the water to a boil in a saucepan

Drop in the stuffed bitter melon rings and any meatballs

Simmer over medium heat until the bitter melon is tender and easily cut with a spoon, 30 to 45 minutes

Remove from heat

Season with 1 teaspoon of soy sauce and fish sauce

Stir in green onions

Serve immediately

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