Canh Khổ Qua Nhồi Thịt is not only a popular dish served during Vietnamese Lunar New Year (Tết) as part of the gluttonous celebration to symbolize new and prosperous beginnings, but it also warms Vietnamese kitchens throughout the year in everyday home cooking.
What is Canh Khổ Qua Nhồi Thịt?
Canh Khổ Qua Nhồi Thịt is a traditional Vietnamese soup featuring the unique bitterness of bitter melon, cored and stuffed with a flavorful mixture of ground pork, thin bean thread vermicelli noodles, and woodear mushrooms, all simmered in a savory broth.
This soup is traditionally served with steamed rice and other side dishes for a complete family-style meal.
What You Will Need
To make Canh Khổ Qua Nhồi Thịt, gather the following ingredients:
Bitter melon: Bitter melon is the star ingredient for this soup. When simmered in hot broth, it’s not as bitter as its raw form. But be forewarned. It’s still very bitter.
It’s a taste that haunts us during childhood but it’s also a taste that we get more accustomed to as we get older. In some cases, we actually enjoy the darn vegetable as adults.
We are told over and over as kids we need to eat bitter melon for their health benefits. And it’s true.
Bitter melon is a powerhouse of vitamin C, crucial for disease prevention, bone formation, and wound healing properties. It’s also high in vitamin A for skin health and vision. It’s also low in calories but high in fiber.
Ground pork: Ground pork is the traditional choice for this soup, but feel free to substitute with any other ground meat you prefer. Chicken and tofu are both delicious alternatives.
Woodear mushroom: Woodear mushroom, also known as black fungus, adds textural contrast and crunch to the ground pork mixture. You can get it fresh or dried. I prefer the dried form, as it’s nonperishable and can be quickly rehydrated for use when needed.
Bean thread vermicelli noodles: These thin noodles, made of green mung bean starch, also add textural contrast to the ground pork mixture.
Shallot and green onions: We will be using the whites of the green onion and shallot to infuse our ground pork mixture with aroma and flavor. The remaining green part of the green onions will be used for garnish.
Seasonings: We will use the same seasoning ingredients in the ground pork mixture as well as the soup.
- Sugar – I’m using granulated cane sugar.
- Ground black pepper
- Fish sauce – I like to use Viet Huong Three Crabs brand in all my cooking.
- Chicken bouillon powder – My favorite brand is Totole.
- Salt – I’m using fine ground sea salt.
How to Make It
Step 1: Prepare the dried ingredients
Soak the dried woodear mushroom and dried bean thread vermicelli noodles in lukewarm water for 15 minutes. Drain, rinse thoroughly, and finely chop.
Step 2: Make the ground pork filling
In a medium bowl, mix ground pork, minced woodear mushrooms, chopped vermicelli, shallot, chicken bouillon powder, salt, fish sauce, sugar, black pepper, and the white part of green onions until well combined.
Step 3: Stuff the bitter melons
Halve the bitter melon. Use a spoon to scoop out the seeds and white membrane, leaving the base intact. You can cut into smaller chunks if you wish. Fill bitter melon with the pork mixture and roll any leftover filling into small meatballs.
Step 4: Cook
In a medium pot, bring water to a boil. Gently add the stuffed bitter melons and meatballs. Reduce heat and simmer for 30 minutes or until the bitter melons are tender and a dull green color.
Step 5: Season and garnish
Season soup with chicken bouillon powder, fish sauce, salt, and sugar, adding a little at a time to taste. Garnish with remaining green onions.
Step 6: Serve
Enjoy with steamed rice and other protein side dishes for a complete family-style meal.
Other Soups You May Enjoy
- Pompano Fish and Sour Bamboo Soup
- Pork Spare Rib Soup with Opo Squash
- Cabbage and Shrimp Soup
- Kabocha Pumpkin Soup with Minced Shrimp
Popular Traditional Dishes to Complete the Meal
- Vietnamese Caramelized and Braised Pork Belly with Eggs (Thit Kho Tau)
- Vietnamese Braised & Caramelized Catfish (Ca Kho)
- Vietnamese Pickled Bean Sprouts with Garlic Chives (Dưa Giá)
- Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)
- Vietnamese Caramelized Shrimp (Tom Rim)
Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)
- Total Time: 35 minutes
- Yield: 5 1x
Description
One of the traditional dishes served during Vietnamese New Year (Tết) and also a staple in everyday home cooking. Ground pork stuffed bitter melon is simmered in a savory broth and served with fluffy steamed rice and other side dishes for a complete family-style meal.
Ingredients
Stuffed Bitter Melon
- 1/4 cup dried wood ear mushroom
- 1 oz dried bean thread vermicelli noodles
- 1/2 lb ground pork
- 2 tablespoons shallot (finely minced)
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon salt
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 2 green onions (thinly sliced with whites and greens separated)
- 2 medium bitter melons (about 10 inches long)
Soup
- 1 1/2 quarts water
- 1 teaspoon chicken bouillon powder
- 2 teaspoons fish sauce
- 1 teaspoons salt
- 2 teaspoons sugar
- Ground black pepper
Instructions
- Prepare the dried ingredients: Soak the dried woodear mushroom and dried bean thread vermicelli noodles in lukewarm water for 15 minutes. Drain, rinse thoroughly, and finely chop.
- Make the filling: In a medium bowl, mix ground pork, minced woodear mushrooms, chopped vermicelli, shallot, chicken bouillon powder, salt, fish sauce, sugar, pepper, and the white part of green onions until well combined.
- Stuff the bitter melons: Halve the bitter melon. Use a spoon to scoop out the seeds and white membrane, leaving the base intact. You can cut into smaller chunks if you wish. Fill bitter melon with the pork mixture and roll any leftover filling into small meatballs.
- Cook: In a medium pot, bring water (1-½ quarts) to a boil. Gently add the stuffed melons and meatballs. Reduce heat and simmer for 30 minutes or until the bitter melons are tender and a dull green color.
- Season and garnish: Season soup with chicken bouillon powder, fish sauce, salt, and sugar, adding a little at a time to taste. Garnish with a sprinkle of remaining green onions and a dash of ground black pepper.
- Serve: Enjoy with steamed rice and other protein side dishes for a complete family-style meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
Similar Recipes:
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Suon Khoai Tay Ca Rot Bong Cai Trang)
Vietnamese Opo Squash and Shrimp Soup (Canh Bầu Tôm)
Vietnamese Sweet & Sour Tamarind Soup with Salmon (Canh Chua Cá Hồi)
Vietnamese Tofu and Garlic Chive Soup with Ground Pork (Canh Dau Hu He Nau Thit Bam)