Using Herbs and Spices

Vietnamese Recipes & Cuisines (Soups)

Bitter Gourd Stuffed with Minced Pork Soup Recipe

(Canh Kho Qua Nhoi Thit)

Ingredients : Serves 2-4

3 liters

500 g

4

200 g

1/4 teaspoon

1/4 teaspoon

4

 

12 g

 

3

1

 

For garnishing

1

1 sprig

Water

Pork bones

Small bitter gourds, soaked in hot water to soften slightly

Minced pork

Salt

Ground white pepper

Spring onions (scallions), white bulbous ends finely chopped

and green parts blanched

Rice vermicelli, soaked in warm water for 10 minutes,

then cut into 2 cm lengths

Wood ear fungus, soaked to soften then thinly sliced

Red chili

Fish sauce, to serve

 

Spring onion (scallion), chopped

Coriander (cilantro), finely chopped

Method :
  • Bring water to the boil and add pork bones and salt to taste.

  • Simmer for 1 hour, skimming surface to remove any scum.

  • Meanwhile, carefully cut a slit along the length of bitter gourds and remove seeds. Set aside.

  • Combine minced pork with 1/4 teaspoon salt, pepper, chopped white bulbous ends of spring onions, rice vermicelli and wood ear fungus. Stuff mixture into bitter gourds.

  • Tie blanched lengths or spring onions around bitter gourds.

  • Place bitter gourds into stock and leave to boil until softened.

  • Season stock with 1 tablespoon fish sauce and more salt if necessary.

  • Garnish with spring onion and coriander. Sprinkle with pepper and serve with fish sauce and chili on the side.

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