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Vietnamese Braised Bitter Melon Stuffed with Pork (Canh Kho Qua)

Watch the video above and learn how to make  Vietnamese Braised Bitter Melon Stuffed with Pork (Canh Kho Qua)


 

What you need:

 

  • 2 tbsp broken cellophane (bean thread) noodles

  • 125 g minced pork

  • 2 tsp grated palm sugar

  • 2 bitter melons

  • 250 g pork bones or ribs

  • 1 dried wood ear mushroom

  • 140 ml fish sauce (nuoc cham)

  • 4 spring onions, white part and whole part

  • 2 coriander roots


 

Here’s how you make Vietnamese Braised Bitter Melon Stuffed with Pork (Canh Kho Qua)

 

  1. In a separate bowls, soak noodles and mushrooms for 20 minutes or until soft enough

  2. In another bowl, Mix the ground meat with a teaspoon of salt. Mix well with bare hands. Massaging and kneading the meat for 2 minutes until the meat is tender.

  3. Cut mushrooms removing the tough part combine with spring onions, fish sauce, palm sugar, noodles and minced pork. Toss well to combine.

  4. Slice bitter melons into rings and stuffed it with the pork, with a bamboo skewers, secure the bitter melons back together.

  5. Prepare a large pot and pour 2L of water, spring onions, fish sauce, coriander roots and the pork bones. Bring to a boil then pour in the bitter melons let it engulf with a plate on top of it. Lower the and let it simmer for 45 minutes

  6. Remove both ends of the bitter melons and skewers and cut into 4 slices.

  7. In a bowl, plate into the bitter melon and ladle an amount of pork bones broth into the bowl.

  8. Leave for about 10 minutes to cool off or until the flavors are combined. Then serve with a fish sauce on the side


Canh Kho Qua

 

 

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Vietnamese Braised Bitter Melon Stuffed with Pork (Canh Kho Qua)
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