Delicious Canh Khổ Qua Recipe

Growing up, I never really knew much about bitter melon. The first time I tried canh khổ qua at my Vietnamese friend’s house, I wasn’t sure what to expect. But this simple, homestyle soup has become one of my favorite comfort foods. It’s funny how some dishes that seem unfamiliar at first can end up feeling like an old friend at your dinner table.

The combination of tender bitter melon, savory pork, and clear broth might seem basic, but that’s exactly what makes it special. My kids were skeptical at first (just like I was!), but now they ask for it regularly. If you’re new to bitter melon, this traditional Vietnamese soup is a perfect place to start. The cooking process helps balance out the bitterness, and the result is a bowl of soup that’s both nourishing and comforting.

What Kind of Bitter Melon Should I Use?

For Vietnamese bitter melon soup, you’ll want to look for Chinese or Vietnamese bitter melons, which are light green and about 6-8 inches long. These varieties are commonly found in Asian markets and are perfect for soup since they have a consistent texture and the right level of bitterness. When shopping, pick bitter melons that feel firm and have a bright, even color without any dark spots or blemishes. If you’re new to bitter melon, know that younger, smaller ones tend to be less bitter than larger ones, so these might be a good place to start. Before using them in your soup, you’ll want to slice them lengthwise, scoop out the white pith and seeds, then cut them into half-moon shapes about 1/2 inch thick.

Options for Substitutions

While some ingredients in this traditional Vietnamese soup are essential, there are a few substitutions you can try:

• Bitter melon: This is the star ingredient and really can’t be substituted – its unique bitter flavor is what makes this soup special. If you’re new to bitter melon, you can reduce the amount to adjust to the taste.
• Wood-ear mushrooms: If you can’t find wood-ear mushrooms, you can use fresh shiitake or regular button mushrooms. The texture will be different, but they’ll still add a nice earthiness to the soup.
• Minced pork: Ground chicken or turkey can work instead of pork. Just note that the soup might be slightly less rich in flavor.
• Fish sauce: While fish sauce gives the best authentic flavor, you can use soy sauce in a pinch – though you might need to adjust the amount since soy sauce is less salty.
• Shallot: Red onion (finely minced) works as a good substitute for shallot.
• Chicken/pork broth: You can use any type of broth here – vegetable broth works too, though it will make the soup lighter in flavor.
• Cilantro: If you’re not a fan of cilantro, try using Thai basil or extra scallions for garnish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making canh khổ qua is dealing with bitter melon’s intense flavor – to reduce the bitterness, make sure to remove all seeds and white pith, then soak the sliced melon in salted water for 15-20 minutes before cooking. Another common mistake is overcooking the bitter melon, which can make it too soft and intensify its bitter taste – instead, add it to the soup only after your broth is fully seasoned and simmer just until tender-crisp, about 5-7 minutes. When preparing the pork filling, avoid overmixing which can make it tough – gently combine the ingredients just until they come together, and form loose, small meatballs that will stay tender as they cook. For the best flavor balance, don’t skip the fresh herbs at the end, as the cilantro and scallions add a bright contrast to the soup’s savory depth and slight bitterness.

What to Serve With Vietnamese Bitter Melon Soup?

This light and savory soup pairs perfectly with a big bowl of steamed white rice, which helps balance out the bitter melon’s unique flavor. Since this is typically served as part of a larger Vietnamese meal, you might want to add some grilled pork chops or fish with a side of pickled vegetables. A simple plate of stir-fried morning glory (water spinach) with garlic makes an excellent vegetable side dish that won’t overpower the soup’s delicate flavors. If you’re serving this for lunch, consider adding some fresh herbs like Thai basil or mint to the table, letting everyone customize their bowls to taste.

Storage Instructions

Keep Fresh: This comforting Vietnamese soup can stay good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as they have time to develop and mingle together. Just keep in mind that the bitter melon might become a bit softer over time.

Prep Ahead: You can prep some components ahead of time to make cooking easier. Clean and slice the bitter melon, soak the wood ear mushrooms, and mix the pork filling up to a day before. Store each component separately in the fridge until you’re ready to cook.

Warm Up: When you’re ready to enjoy your leftover soup, simply heat it gently on the stovetop over medium-low heat until it’s hot throughout. Add a fresh sprinkle of scallions and cilantro just before serving to brighten it up. If the soup seems too thick, you can thin it out with a splash of broth.

Preparation Time	30-45 minutes
Cooking Time	40-60 minutes
Total Time	70-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 25-30 g
• Fat: 15-20 g
• Carbohydrates: 40-45 g

Ingredients

• 1 pound bitter melons
• 7 grams dried wood-ear mushrooms
• 6 ounces minced pork
• 1 1/2 teaspoons chopped garlic
• 1 teaspoon chopped shallot
• 3/4 teaspoon salt, divided
• 3/4 teaspoon fish sauce
• 1/4 teaspoon ground black pepper
• 3 cups water
• 1-inch ginger piece, peeled and sliced
• White parts of two scallion stalks
• 2 cups chicken broth (or pork broth)
• Green parts of scallions, thinly sliced
• Chopped cilantro

Step 1: Prepare the Bitter Melons

Start by slicing the bitter melons length-wise, being cautious not to cut all the way through.

Scoop out all the white interiors, then soak the melons in salted water for about 30 minutes.

This process helps draw out some bitterness.

Step 2: Rehydrate and Prepare the Wood-Ear Mushrooms

In a separate bowl, cover dried wood-ear mushrooms with hot water.

Allow them to soak for several minutes until fully rehydrated.

Once ready, cut off the stems, julienne, and then finely mince.

You will need about ¼ cup of minced wood-ear mushrooms for the filling.

Step 3: Prepare the Meat Filling

Add ground pork to a mixing bowl along with the minced wood-ear mushrooms.

Add minced garlic, shallot, ¼ teaspoon salt, ⅜ teaspoon fish sauce, and ¼ teaspoon black pepper.

Mix thoroughly to combine all the ingredients into your meat filling.

Step 4: Prepare and Stuff the Bitter Melons

Remove the bitter melons from the salted water.

To further reduce bitterness, you may blanch them in boiling water for 2-3 minutes, then rinse under cold water and pat dry.

Stuff the bitter melons with the meat filling prepared in the previous step.

Step 5: Cook the Stuffed Bitter Melons

Choose a pot large enough to fit the stuffed bitter melons.

Bring 2½ – 3 cups of water to a boil and add the stuffed bitter melons, ginger, the white part of scallions, and ½ teaspoon salt.

The water level should just cover the gourds.

Reduce heat to just below medium and simmer with the lid slightly askew for 30-40 minutes until the bitter melons are tender.

Skim off any foam that forms.

Step 6: Finish the Soup

Once the bitter melons have reached your desired tenderness, discard about 1 cup of the cooking liquid.

Add approximately 2 cups of chicken stock back into the pot.

Bring the soup to a boil and season to taste.

Traditionally, a bit of sugar is added to counteract the bitterness, but this step is optional.

Simmer the soup in 4-5 cups of chicken stock or a combination of water and chicken stock until flavorful and tender.

Step 7: Serve the Soup

Transfer the soup into serving bowls.

Garnish with chopped green scallions, cilantro, and additional black pepper, if desired.

Serve hot and enjoy this unique and flavorful dish!