Saturday, July 2, 2011

Canh Kho Qua Nhoi Thit - Stuffed Bittermelon with Clear Broth

Canh Kho Qua Nhoi Thit - Stuffed Bittermelon with Clear Broth

Serving: 4-5 Servings


2 Bittermelons
3 Scallions (cut in half crosswise)
1/2 Cup Vermicelli noodles (soaked)1/2 lb Ground pork¼ Cup wood ears fungus (soaked)2 Minced shallots 3 Minced garlic cloves
1/2 Tsp black pepper
1/2 Tsp sugar1 Tsp salt
Cotton twine


1 - Soak wood ears in water until soften, rinsed thoroughly then roughly chopped. Best if soaked overnight before use.
2 - Soak vermicelli noodles with warm water for 30 minutes until noodle soften. Then rinse and coarsely chopped.
3 - In a bowl combine ground pork, vermicelli noodles, wood ears, shallots, garlic, black pepper, salt, and salt together. Mix well and set aside for 10-20 minutes to marinade.
4 - To seed the bittermelons. Make a long incision down the length of the melon, then split open the incision to remove the seeds. After removing the seeds use a teaspoon to scrape out all the white spongy parts inside the melon.
5 - Stuff all the melons with the marinated meat and use the cotton twine to tie the melons.
Tie the two ends and the middle section of the melon to help keep its shape. If there’s extra stuffing just making small meatballs and add it to the broth to help favor the soup.
6 - Place stuffed melons and scallion into a stock pot with enough water to cover the melons. 7- Using high heat bring the pot to a boil, then reduce to med-low heat and simmer for 30 minutes.

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