Vietnamese Bitter Melon Soup (Canh Khổ Qua)

Vietnamese bitter melon soup, or canh khổ qua nhồi thịt, is made by simmering bitter melon stuffed with seasoned ground pork in a light, savory broth. The bitterness balances the rich filling, while a gentle simmer keeps the melon tender without making it fall apart; family versions vary in their fillings and seasonings.

Ingredients

2 medium bitter melons, about 1½ lb (680 g) total
1 lb ground pork (450 g)
¼ cup dried wood ear mushrooms (about 8 g)
1 oz dried glass noodles (28 g)
2 scallions, finely sliced (about 30 g), divided
1 tablespoon fish sauce (15 ml), plus more to adjust the broth if needed
1 teaspoon sugar (4 g)
½ teaspoon ground black or white pepper (about 1 g)
8 cups low-sodium chicken broth (1.9 L), or water for a lighter, less savory soup
½ teaspoon fine salt (about 3 g), plus more to taste
¼ cup chopped cilantro leaves (about 10 g), for serving

Instructions

Soak the dried ingredients. Put the wood ear mushrooms and glass noodles in separate heatproof bowls. Cover each with warm water and soak for 15 minutes, or until pliable. Drain well. Finely chop the mushrooms, then cut the noodles into short lengths with kitchen scissors so they distribute through the filling rather than hang in long strands. This soaking happens while you prepare the melon, keeping the total prep time to about 30 minutes.
Prepare the bitter melons. Rinse and dry the melons. Trim off the stem ends, then cut each melon crosswise into 2 or 3 pieces, about 3 to 4 inches (8 to 10 cm) long. Use a small spoon or narrow knife to scrape out the seeds and the soft white pith, leaving the green walls intact. Make the cavity wide enough to fill, but avoid cutting through the sides. Rinse out any loose seeds and drain the pieces.
Mix the filling. In a bowl, combine the ground pork, chopped wood ear, cut noodles, about two-thirds of the scallions, 1 tablespoon fish sauce, sugar, and pepper. Mix with clean hands or a fork just until evenly combined. Avoid prolonged mixing, which can make the pork filling dense. If you are unsure about the seasoning, cook a teaspoon-sized piece of filling in a small pan and taste it before stuffing the melon.
Fill the melon. Divide the pork mixture among the hollowed pieces. Press it in gently so there are no large air pockets, but do not pack it tightly; the filling expands slightly as it cooks. Keep the filling level with the cut ends or just slightly below them. If a piece has a narrow cavity, use a small spoon handle to guide the mixture into it. Wash your hands and any surfaces that touched raw pork.
Start the broth. Pour the chicken broth into a pot large enough to hold the melon pieces in a mostly single layer. Add the salt and bring the broth to a boil over medium-high heat, which usually takes about 10 minutes. If using water instead of broth, you may want to add a little extra fish sauce at the end. Skim away any foam that rises before adding the stuffed melon.
Simmer until tender and cooked through. Lower the stuffed melon pieces carefully into the broth, reduce the heat, and maintain a gentle simmer for 35 minutes. Keep the pot partly covered and turn the pieces once if they are not submerged; avoid a hard boil, which can split the melon and break up the filling. Check the center of the thickest pork filling with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground pork. The melon should be tender enough to pierce with a chopstick but still hold its shape.
Season and serve. Taste the broth and adjust with a little more fish sauce or salt if needed. Ladle the broth and melon pieces into bowls, making sure each serving has filling. Scatter the remaining scallions and cilantro over the top. Serve hot, with rice and any preferred table condiments.

Tips

Choose melons with firm skin. Look for unblemished, evenly green bitter melons that feel heavy for their size. Smaller, younger ones are often less bitter, though bitterness varies naturally. Very soft or yellowing melons may be overripe and can become mushy during simmering.
Make a clean cavity without weakening the walls. Scrape out the pith thoroughly, since it can taste especially sharp, but leave enough green flesh to contain the filling. If a piece splits, tie it loosely with kitchen twine or place it seam-side up in the pot; it may still be served, though it will look less neat.
Substitute thoughtfully. Dried wood ear mushrooms add a light crunch and are sold in many Asian grocery stores; finely chopped shiitake can stand in, though it gives the filling a deeper mushroom flavor. If glass noodles are unavailable, use a small amount of soaked, finely cut rice vermicelli. Soy sauce can replace fish sauce, but it makes the seasoning less distinctly savory and more soy-forward.
Keep the simmer gentle. A rolling boil can split the melon, cloud the broth, and make the filling tough. If the broth is bubbling vigorously, lower the heat. If you want a milder-tasting soup, scraping the pith carefully and choosing smaller melons help, but the dish will still have its characteristic bitterness.

Serving Suggestions

Serve the soup as part of a Vietnamese-style family meal, with steamed jasmine rice and a vegetable or stir-fried side. The broth is light enough to accompany richer dishes, while each stuffed piece provides a savory bite. For a simple meal, offer a bowl of rice alongside the soup and spoon a little broth over the rice as you eat.

Set out extra fish sauce, sliced fresh chili, or a small dish of ground black pepper for people who want to adjust their own bowls. A squeeze of lime is not essential and changes the broth’s flavor, so offer it separately rather than adding it to the pot. If serving guests, cut larger melon pieces in half after cooking so the filling is visible and easier to portion.

Variations

Ground pork is a common filling, but some households mix it with minced shrimp for a lighter, sweeter seafood note. If using shrimp, keep it finely chopped and mixed into the pork rather than replacing all the pork in this version; all seafood in the filling must be cooked through, and a thermometer should read 145°F (63°C) for fish or seafood. Another option is to use ground chicken or turkey, which changes the flavor and texture; cook poultry filling to 165°F (74°C), measured at its center.

For a more aromatic filling, add 1 teaspoon (5 ml) minced shallot or a small amount of finely chopped garlic. A pinch of mushroom seasoning or a few chopped shiitake mushrooms can deepen the broth, while extra cilantro or scallion makes the finished bowls fresher. These are optional adaptations, not requirements, and the exact balance of broth, filling, and bitterness varies among home recipes.

To make the soup without pork, try a firm tofu filling mixed with chopped mushrooms and glass noodles, pressing excess moisture from the tofu first. It will have a softer, less meaty texture and needs less simmering; check that it is hot throughout and that the melon is tender. For a clear, very light broth, use water and season gradually with fish sauce or soy sauce rather than adding a large amount at the beginning.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container with enough broth to keep the filling from drying out. The soup keeps for 3 to 4 days in the refrigerator. The melon softens as it sits and may taste more bitter the next day, but the soup remains suitable to reheat if it has been chilled promptly and handled safely.

Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir the broth and turn the pieces partway through so they heat evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of a stuffed piece with a food thermometer. Avoid repeatedly cooling and reheating the whole pot. For longer storage, freeze portions in airtight freezer containers for up to 2 months for best quality; thaw in the refrigerator before reheating. The melon may become softer after freezing.

Frequently Asked Questions

How bitter is Vietnamese bitter melon soup?

It has a noticeable but balanced bitterness, not the taste of a sweet or neutral broth. The pork filling and savory broth soften the contrast without hiding the melon’s character. Bitterness varies by melon, size, maturity, and growing conditions. Scraping out the pale pith carefully and choosing smaller melons can make the soup milder, but will not remove all bitterness.

Can I make the soup less bitter before cooking?

Yes. After removing the seeds and pith, you can blanch the melon pieces in boiling water for about 2 minutes, then drain and rinse them before stuffing. This can take the edge off the bitterness, though it also softens the melon and may make the final broth taste a little less pronounced. Blanching is optional; cook the stuffed pieces gently afterward and check that the pork filling reaches its safe temperature.

Can I prepare the stuffed melons ahead?

You can mix the filling and stuff the melon up to 1 day ahead. Keep the uncooked stuffed pieces covered in the refrigerator at 40°F (4°C) or below, separate from ready-to-eat foods, and cook them promptly the next day. Because chilled pieces may take a little longer to bring back to a simmer, rely on the thermometer reading of 160°F (71°C) in the ground pork rather than the recipe time alone.

Do I have to use chicken broth?

No. Water makes a lighter soup and lets the pork and fish sauce season the broth; low-sodium chicken broth gives it a fuller base. You can also use a mild vegetable broth, but check its salt level before adding the measured salt. If your broth is already seasoned, start with less salt and adjust after the melon is cooked.

Why did the filling come out dense or fall out?

Filling can turn dense if it is mixed for too long or packed very firmly into the cavity. It can fall out if the cavity is overfilled, the melon wall is cut through, or the broth boils too vigorously. Mix only until combined, leave a little room at the ends, and hold the soup at a gentle simmer. A split piece can still be served, but handle it carefully when ladling.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).