Bitter melon is an acquired taste and is exactly as it is named – bitter! But it is full of beneficial properties so it’s worth trying to add some in. My mum served bitter melon on a regular basis while I was at home and I didn’t particularly like it growing up but at some point it switched and I now crave bitter melon especially when I’m feeling run down. It might be all in the mind because I know of the amazing benefits of bitter melon or maybe it is because I do feel really good after eating it. Either way, I think everyone should give it a few goes if it’s your first time trying bitter melon or if you already enjoy this amazing bitter gourd, you’ll love this warming traditional Vietnamese stuffed bitter melon recipe.
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Vietnamese Stuffed Bitter Melon Soup |
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Bitter melon alson known as bitter gourd |
- assist with maintaining blood sugar levels as it increases the metabolism of glucose (reducing the sugar spikes) and also helps with weight loss
- reduces kidney stones by reducing the high acids that form kidney stones
- treat and assist with skin conditions such as eczema, psoriasis, acne and helps promote a more radiant complexion
- assists the liver and digestion
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)
- 1/2 tsp salt
- 1/2 tsp pepper
- Wash and cut a slit in each bitter melon to expose the seeds
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My 70 yo dad’s model hands |
- remove the seeds with a teaspoon, set aside
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remove all the seeds |
- 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
- we grew up eating this dish with white jasmine rice, which I sometimes still do so if you can tolerate rice, try it 🙂
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Simmer in chicken broth for an hour and garnish with spring onions & more freshly cracked pepper just before serving |
- 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
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