Vietnamese Bitter Melon Soup (Canh Khổ Qua)

  • 4–6

  • 45 min

Ingredients

  • 300g regular ground pork
  • 1 Tbsp fish sauce
  • 1 shallot (finely chopped)
  • ½ cup glass noodles (soaked + chopped)
  • ½ cup wood ear mushrooms (rehydrated + chopped)
  • 1 tsp garlic powder
  • 1-2 tsp bouillon
  • ½ tsp salt
  • ¾ tsp sugar
  • Cracked black pepper, to taste

This is one of those dishes that grows with you. It's light but meaningful, bitter yet comforting, and deeply tied to tradition. It's perfect for Lunar New Year or anytime you want a bowl of food that feels like reflection, release, and home

Directions

  1. Prep the bitter melon
    Slice bitter melons into 2–3 inch sections. Use a spoon to remove seeds and pith. Rinse and set aside.

  2. Prepare the filling
    Heat a small pan over medium heat. Sauté minced shallots until soft and fragrant.
    In a bowl, combine sautéed ground pork, shallots, wood ear mushrooms, glass noodles, garlic powder, bouillon, black pepper, sugar, and fish sauce. Mix well.

  3. Stuff the bitter melon
    Gently pack the filling into each hollowed bitter melon piece. Do not overstuff.

  4. Cook the soup
    Bring a pot of water or light broth to a gentle boil. Add the Fish Sauce and bouillion (to taste), Maggi seasoning, and rock sugar.

    Carefully add stuffed bitter melon pieces. Reduce to a simmer and cook for 20–25 minutes, until bitter melon is tender and filling is cooked through.

  5. Skim & adjust
    Skim off any scum that rises to the surface. Taste and adjust seasoning with more fish sauce or sugar if needed.

  6. Serve
    Ladle into bowls and garnish with cilantro and green onions. Serve hot.

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Vietnamese Bitter Melon Soup (Canh Khổ Qua)