Description
This Hearty Vietnamese Bitter Melon Soup combines the uniquely bitter flavor of fresh bitter melon with a savory pork mince stuffing, black fungus, and bean thread noodles, simmered slowly in a flavorful broth. Perfect for comforting meals, this soup balances bitterness with umami and subtle sweetness, offering a nutritious and satisfying dish for four servings.
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 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)
- 1 tsp Fish Sauce (for umami flavor)
Main Vegetable
- 800 gm Bitter Melon (cut into 4 cm chunks, pith and seeds removed)
Garnish
- 3 pieces Spring Onions (cut into 10 cm lengths)
Instructions
- Soak the Black Fungus: Soak the black fungus in boiling water for 20 minutes to rehydrate, then drain and chop roughly.
- Prepare Bean Thread Noodles: Soak the bean thread noodles in water for 5 minutes until soft, then cut them into 2 cm bite-sized pieces.
- Prepare Bitter Melon: Cut the bitter melons into 4 cm chunks, then carefully scoop out the pith and seeds to create hollow pieces for stuffing.
- Mix Stuffing: In a bowl, combine chopped black fungus, bean thread noodles, pork mince, 1/2 tsp sugar, 1/2 tsp salt, and 1 tsp fish sauce. Mix thoroughly to blend the flavors.
- Stuff Bitter Melons: Fill each hollowed bitter melon chunk with the pork mixture, pressing gently. Roll any leftover stuffing into small meatballs.
- Optional Preheat: You may place the meatballs and stuffed melons into separate bowls and pour boiling water over them briefly to preheat.
- Prepare Broth: In a large pot, bring 2.5 liters of water to a boil. Add vegetable stock powder, 1.5 tsp salt, 1 tsp sugar, and 1 tsp fish sauce to create a savory broth base.
- Add Ingredients to Broth: Carefully place stuffed bitter melons, meatballs, and spring onions into the boiling broth.
- Simmer: Reduce heat to low and simmer the soup gently for 50 minutes, allowing the bitter melon and stuffing to become tender and flavors to meld.
- Check and Adjust: Check the tenderness of the bitter melons; if needed, cook longer until soft. Taste the soup and adjust seasoning with salt or fish sauce if necessary.
- Serve: Serve the soup hot accompanied by white jasmine rice and soy sauce for added flavor and comfort.
Notes
- Removing the seeds and pith from bitter melon reduces bitterness and makes the soup more palatable.
- Soaking black fungus and bean thread noodles softens them and improves texture in the soup.
- Fish sauce enhances umami flavor but can be adjusted or omitted for dietary preferences.
- The soup can be simmered longer to intensify flavors or to soften ingredients further.
- Serve with steamed jasmine rice and soy sauce to balance flavors and provide a filling meal.
