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Stuffed Bitter Melon with Pork and Snakehead Fish
Food photography of Stuffed Bitter Melon with Pork and Snakehead Fish, styled as an authentic Vietnamese dish.
Prep | Cook Time:
1 hr
Stuffed Bitter Melon with Pork and Snakehead Fish is a traditional soup that balances the gentle bitterness of melon with a tender, savory filling. VV FOODS gives the broth extra depth, helping the dish feel restorative, balanced, and true to the comforting spirit of Vietnamese home cooking.
Use:
Chicken Pho Ga Base
Ingredients
5 bitter melons
200g lean pork
200g snakehead fish
1 small onion
handful of vermicelli (bún tàu)
2 wood ear mushrooms (nấm mèo)
2 stalks scallion (hành lá)
3 tablespoons chicken broth (cốt gà VV FOODS)
salt
sugar
black pepper
Preperation
Slice the bitter melons lengthwise, remove the seeds and pith, then soak them in salted water for 15 minutes to reduce bitterness; drain and set aside. Soak the vermicelli and wood ear mushrooms until softened, then drain and mince or slice as needed. Mince the pork and pound the snakehead fish into a paste.
Instructions
- Bring a pot of water to a boil, add a pinch of salt and a little sugar, then blanch the prepared bitter melons for 2‑3 minutes to further reduce bitterness; remove, rinse under cold water, and drain.
- In a bowl combine the minced pork, pounded snakehead fish, finely chopped onion, soaked vermicelli, sliced wood ear mushrooms, sliced scallion, and a pinch of pepper; mix until uniform.
- Stuff the mixture into each bitter melon, pressing gently to fill, then wrap a blanched scallion around each melon to hold the filling.
- Place the stuffed melons in a pot, add enough boiling water to just cover them, pour in the chicken broth, and simmer over low heat for 20‑25 minutes, or until the melons are tender.
- Taste and adjust seasoning with salt or more pepper if needed.
- Remove from heat, let cool slightly, then slice each melon into bite‑size pieces and serve warm.
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