Description
Hearty Vietnamese Bitter Melon Soup is a comforting and flavorful dish centered around stuffed bitter melons filled with a savory pork mince mixture. The soup combines the unique bitterness of melon with tender pork meatballs, fragrant spring onions, and a well-balanced broth flavored with vegetable stock powder, fish sauce, and seasonings. This warming soup is perfect for those seeking a nutritious, traditional Vietnamese comfort meal.
Ingredients
Scale
Broth Ingredients
- 2.5 L Water (for a flavorful broth)
- 1/2 tsp Vegetable Stock Powder (adds depth to flavor)
- 1.5 tsp Salt (enhances overall seasoning)
- 1 tsp Sugar (counterbalances bitterness)
- 1 tsp Fish Sauce (for umami flavor)
Stuffing and Soup Ingredients
- 500 gm Pork Mince (savory filling)
- 10 gm Black Fungus (Wood Ear Mushroom), roughly chopped
- 40 gm Bean Thread Noodles, cut into 2 cm pieces
- 1/2 tsp Sugar (balances flavors in stuffing)
- 1/2 tsp Salt (for seasoning)
- 800 gm Bitter Melon, cut into 4 cm chunks with pith and seeds scooped out
- 3 pieces Spring Onions, cut into 10 cm lengths
Instructions
- Preparation Steps: Gather all ingredients and equipment needed for the soup preparation.
- Soak Black Fungus: Soak the black fungus in boiling water for 20 minutes to rehydrate it, then drain and chop roughly for texture.
- Prepare Bean Thread Noodles: Soak the bean thread noodles in water for 5 minutes until softened, then chop into bite-sized 2 cm pieces for easier eating.
- Prepare Bitter Melons: Cut the bitter melons into 4 cm chunks and carefully scoop out the pith and seeds to create hollow centers for stuffing.
- Mix Stuffing: In a bowl, combine the chopped black fungus, prepared noodles, pork mince, 1/2 tsp sugar, 1/2 tsp salt, and 1 tsp fish sauce. Mix thoroughly to blend all flavors well.
- Stuff Melons and Form Meatballs: Fill each hollowed bitter melon piece with the pork mixture, packing tightly. Roll any leftover stuffing into meatballs to add to the soup.
- Optional Poaching: For initial cooking, you can place meatballs and stuffed melons in separate bowls and pour boiling water over them briefly to firm them up.
- Prepare Broth: In a large pot, add 2.5 liters of water, vegetable stock powder, 1.5 tsp salt, and 1 tsp sugar. Bring this broth to a rolling boil to dissolve the seasonings properly.
- Add Ingredients to Broth: Carefully add the stuffed bitter melons, meatballs, spring onions, and 1 tsp fish sauce to the boiling broth.
- Simmer Soup: Reduce heat to low and simmer the soup gently for about 50 minutes, allowing the bitter melon and meat to become tender and flavors to meld.
- Check Tenderness: After 50 minutes, test the bitterness of melons to ensure they are cooked through; extend cooking time if needed until desired tenderness is reached.
- Adjust Seasoning: Taste the soup and adjust salt or sugar as necessary to balance bitterness and enhance flavor.
- Serve: Serve the soup hot, traditionally with steamed white jasmine rice and soy sauce on the side for additional seasoning options.
Notes
- Soaking black fungus in boiling water rehydrates and softens it for better texture.
- Removing the pith and seeds from bitter melon reduces bitterness and creates space for stuffing.
- Bean thread noodles add a nice chewy texture to the stuffing.
- Simmering the soup slowly allows flavors to meld and bitter melon to soften without becoming mushy.
- Serving with jasmine rice helps balance the bitter flavor and makes it a complete meal.
- Adjust sugar and salt carefully to balance the natural bitterness of bitter melon.
