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Stuffed Bitter Melon Soup
Rate this recipeBitter melon soup for the first chilly days of the season: a humble soup that carries deep meaning for the Vietnamese people.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
2
Level
Easy
Ingredients
Minced pork
200 g
Bitter melons
2 piece
Spring onions
1 stalk
Coriander
1 sprig
Implementation Steps
01
- Wash the spring onions and separate the white parts from the green leaves.
- Finely mince the white parts and mix with the minced pork, a little pepper and fish sauce.
- Finely mince the white parts and mix with the minced pork, a little pepper and fish sauce.
02
- Scoop out the bitter melon seeds and soak the melons in diluted salt water for about 15 minutes to reduce the bitterness.
- Bring a pot of water to the boil and blanch the bitter melons for about 2 minutes to further reduce the bitterness, then lift out and drain.
- Bring a pot of water to the boil and blanch the bitter melons for about 2 minutes to further reduce the bitterness, then lift out and drain.
03
- Once the bitter melons have cooled a little, stuff them with the pork, packing it in tightly so it doesn't fall out during cooking.
- Finely chop the spring onion greens.
- Finely chop the spring onion greens.
04
- Bring a pot of water to the boil, add the bitter melons and cook until done.
- Season with 1 tablespoon of seasoning powder, 2 tablespoons of fish sauce and 1 tablespoon of sugar.
- Season with 1 tablespoon of seasoning powder, 2 tablespoons of fish sauce and 1 tablespoon of sugar.
05
- When the bitter melons are cooked, lift them out and cut into pieces.
- Return them to the pot with the spring onions and coriander, cook for another 2 minutes, then turn off the heat.
Your dish is done.
- Return them to the pot with the spring onions and coriander, cook for another 2 minutes, then turn off the heat.
Your dish is done.
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