In Southern Vietnam, Canh Khổ Qua is a staple of the Tết feast. Its name, combining “khổ” (hardship) and “qua” (to overcome), reflects the hope that all struggles of the past year will be left behind, embodies resilience and the wish for a prosperous year ahead. Each year, families carefully select the finest bitter melons and stuff them with meat, a gesture that signifies abundance and completeness for the year to come. More than just a dish, canh khổ qua captures the optimism for new beginnings of Vietnamese people.
When I was visiting a relative in Ho Chi Minh City in third grade, I tried canh khổ qua for the first time. I have to admit, I didn’t like it at first as it was a bit bitter for my taste. The adults would always say, “It has to be a little bitter to be truly delicious.” Now, knowing the meaning behind the dish, I finally understand what they meant: one must get through the bitterness of life’s challenges (represented by the bitter melon) to enjoy the reward that follows (represented by the savory meat stuffing).
Ingredients (Serves 2–3)
- 200g ground pork
- 150g pork meat paste (giò sống)
- 4 bitter melons
- Green onions, chili, garlic, wood ear mushrooms, cilantro, shallots
- Fish sauce, seasoning powder, salt, pepper, cooking oil
- 1.5 liters water
- 1 tsp salt
- 1 tsp seasoning powder
- 1 tbsp fish sauce
Instruction:
Step 1: Prepare Ingredients
- Bitter melons: Keep the fruits whole, slice lengthwise, and remove all seeds and white pith. Rinse thoroughly and drain.
- Wood ear mushrooms: Wash and chop finely.
- Green onions: Mince the white parts, keep the green parts whole.
- Garlic and shallots: Peel and mince.
- Cilantro and chili: Wash and cut into short segments.
Tip: To reduce bitterness, soak the cut bitter melon in ice water or rinse several times under cold running water; you can also blanch briefly before stuffing.
Step 2: Make the Filling
In a bowl, combine ground pork, pork paste, minced mushrooms, and the white parts of green onions. Season with fish sauce, seasoning powder, a pinch of pepper, and a little cooking oil. Mix thoroughly by hand until the filling is smooth and uniform.
Tip: The more evenly you knead, the better the texture of the stuffed bitter melon.
Step 3: Stuff the Bitter Melons
Blanch the bitter melons briefly in boiling water, then drain. Carefully stuff each melon with the meat mixture, being careful not to overfill. Wrap each melon with the green part of the onion, softened in warm water, to secure the filling and make it look neat.
Step 4: Cook the Soup
Bring water to a boil in a pot, then season with salt, seasoning powder, and fish sauce. Add the stuffed bitter melons and simmer for about 20 minutes, or until tender. Adjust seasoning if needed and add chopped cilantro and a dash of pepper before turning off the heat.
Tip: Always add bitter melons after the water boils to preserve their color and reduce bitterness.
Step 5: Serve and enjoy
Slice the stuffed bitter melons into bite-sized rounds. Serve with steamed rice and a side of soy sauce or chili fish sauce for the best flavor. To store leftovers, avoid returning uneaten soup to the pot and reheat only once or twice per day to maintain freshness.
Serve in a bowl and enjoy!