Vietnamese Stuffed Bitter Melon Soup
- 6 small bitter melon (about 15cm/6" long) or 3 large bitter melons
- 1.5 litres (1.6 quart) chicken broth (click here for broth recipe)
- 500gm free range organic minced pork
- 4 eschalots minced
- 2 spring onions cut into 1 inch pieces
- 1 tsp fish sauce (I use red boat brand here)
- ½ tsp salt
- ½ tsp pepper
- Wash and cut a slit in each bitter melon to expose the seeds
- remove the seeds with a teaspoon, set aside
- combine the minced pork, minced eschalots, salt, pepper, fish sauce
- divide the pork mixture equally between bitter melon and stuff
- place the broth in a saucepan large enough to fit the bitter melon (warm the broth up to a liquid if it is cold and gelatinous)
- place the stuffed bitter melons in the broth and simmer gently for 1 hour
- garnish with the spring onions and more freshly cracked pepper
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-stuffed-bitter-melon-soup/
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