Name: Bitter Melon Soup with Stuffed Pork and Mushrooms Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 4 medium bitter melons; 1 lb ground pork; 4 cloves garlic, minced; 1 large shallot, diced; 1/2 cup (20 g) dried wood ear mushrooms (~50 g when rehydrated and thinly sliced); 1/2 pack (25 g) dried bean thread noodles (~90 g when rehydrated); 1 tablespoon sugar; 1 tablespoon chicken bouillon powder (for filling); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon fish sauce (for filling); 10 cups water; 2 tablespoons chicken bouillon powder; 2 teaspoons salt; 1 tablespoon sugar; 2 tablespoons fish sauce; Chopped cilantro; Chopped green onion

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Introduction

Bitter Melon Soup is a comforting and nutritious dish that beautifully balances the unique bitterness of the melon with savory pork and aromatic herbs. This flavorful soup is perfect for anyone looking to explore traditional Asian flavors in a hearty, home-cooked meal.

A white bowl sits in the middle filled with clear broth and six pieces of stuffed bitter melon, each with a yellow-green rind and a textured, ridged surface. The melons are cut into thick rings and hollowed, showing a pale, creamy filling speckled with small dark bits inside each piece. Bright green chopped scallions and cilantro leaves float on the surface of the broth, adding contrast. Around the bowl are small white dishes holding more chopped scallions, fresh cilantro leaves, and a scoop of white rice. A pair of pink chopsticks rests on a pink cloth napkin to the side next to a white ceramic spoon. The entire scene is set on a white marbled surface with visible tile lines. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium bitter melons
1 lb ground pork
4 cloves garlic, minced
1 large shallot, diced
1/2 cup (20 g) dried wood ear mushrooms (about 50 g when rehydrated and thinly sliced)
1/2 pack (25 g) dried bean thread noodles (about 90 g when rehydrated)
1 tablespoon sugar
1 tablespoon chicken bouillon powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fish sauce
10 cups water
2 tablespoons chicken bouillon powder
2 teaspoons salt
1 tablespoon sugar
2 tablespoons fish sauce
Cilantro, chopped (for garnish)
Green onion, chopped (for garnish)

Instructions

Step 1: Soak the dried wood ear mushrooms and bean thread noodles in separate bowls. Soak the bean thread noodles in hot water for 3 to 5 minutes until soft, then drain and cut into 1-inch pieces. Soak the mushrooms in hot water for about 20 minutes until soft, then squeeze out excess water and mince finely.
Step 2: Prepare the bitter melons by cutting them into 1.5 to 2-inch-long pieces. Use a spoon to scoop out the pith and seeds from each piece.
Step 3: In a large mixing bowl, combine the ground pork, minced garlic, diced shallots, minced mushrooms, cut bean thread noodles, sugar, 1 tablespoon chicken bouillon powder, salt, pepper, and 1 tablespoon fish sauce. Mix well to create the filling.
Step 4: Stuff each bitter melon piece with the pork mixture. Shape any remaining filling into meatballs.
Step 5: In a large pot over high heat, bring 10 cups of water to a boil with 2 tablespoons chicken bouillon powder, 2 teaspoons salt, and 1 tablespoon sugar.
Step 6: Once boiling, reduce heat to medium-low. Add the stuffed bitter melons, meatballs, and 2 tablespoons fish sauce. Simmer gently for 40 minutes, until the bitter melons are tender and have turned a yellow-green color. Taste and adjust seasoning as needed.
Step 7: Serve the soup hot, garnished with chopped cilantro and green onion. It pairs wonderfully with a bowl of steamed rice.

Tips & Variations

To reduce bitterness, you can soak the bitter melon slices in salted water for 10 minutes before stuffing.
Substitute ground pork with ground chicken or turkey for a leaner option.
Add a splash of lime juice before serving to brighten the flavors.
If you prefer a spicier soup, add sliced fresh chili or a dash of chili flakes.
Wood ear mushrooms can be replaced with shiitake mushrooms if unavailable.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Avoid boiling the soup during reheating to preserve the texture of the bitter melon and meatballs.

How to Serve

A close-up image shows round yellow squash pieces hollowed out and stuffed with a creamy beige filling mixed with small dark mushroom bits and white thin noodles. One stuffed squash piece is held by a white spoon, displaying the soft, slightly wrinkled yellow outer layer and the creamy filling inside. The rest of the stuffed squash pieces sit in a white bowl filled with clear broth, garnished with small green cilantro leaves and sliced green onions on a white marbled surface. The texture looks tender and moist, with a fresh and light appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I reduce the bitterness of the bitter melon?

Soaking the bitter melon slices in salted water for 10 minutes before cooking can help mellow the bitterness. Additionally, cooking the stuffed bitter melons slowly until tender helps balance the flavor.

Can I freeze bitter melon soup?

While you can freeze the soup, the texture of the bitter melon may change and become slightly softer after thawing. For best results, freeze only the broth and meatballs, and add fresh bitter melon when reheating.