Stuffed Bitter Melon Soup (Vietnamese “Canh Khổ Qua”): A Symbolic and Healthy New Year Dish

Stuffed bitter melon soup, known in Vietnamese as canh khổ qua nhồi thịt or canh mướp đắng, is a traditional dish loved for both its unique taste and symbolic meaning. In Southern Vietnam, people believe that by eating khổ qua (which literally means “hardship passes”), all difficulties and bitterness from the old year will fade away. That’s why this comforting soup often appears on the family dining table during Tết (Vietnamese Lunar New Year).

Beyond its cultural meaning, this dish is also a nutritious choice — packed with vitamins, fiber, and protein — and helps cool down the body after enjoying heavier festive foods. Let’s discover how to make a pot of delicious, mildly bitter canh khổ qua nhồi thịt that everyone in your family will love.

1. Ingredients

• 200g (about 7 oz) ground pork

• 4 medium bitter melons

• Seasonings: salt, chicken powder, monosodium glutamate (optional)

• Spring onions and cilantro (for garnish)

(Tip: Choose bright green, firm bitter melons with small ridges for a better texture and milder flavor.)

2. Step-by-Step Instructions

Step 1: Prepare the Ingredients

Cut off both ends of each bitter melon, then slice one side lengthwise to create an opening. Use a small spoon to scrape out all the white pith and seeds — this part is the most bitter. Rinse thoroughly under cold running water and drain.

Next, blanch the bitter melons in boiling water for about 30 seconds. Quickly remove and soak them in cold or iced water to help reduce the bitterness and keep their vibrant green color.

Clean the spring onions, separating the white bulbs from the green tops. Finely chop the bulbs, and briefly blanch the green parts in boiling water so they become pliable — perfect for tying the stuffed melons later.
Wash and roughly chop the cilantro.

Step 2: Marinate the Pork

In a bowl, mix the ground pork with:

• 1 tablespoon chicken seasoning powder

• 1 teaspoon ground pepper

• Finely chopped spring onion bulbs

Stir well to combine, and let the mixture rest for about 10 minutes so the flavors blend. If you aren’t cooking immediately, keep the marinated pork in the refrigerator to maintain freshness.

Step 3: Stuff the Bitter Melons

Carefully fill each bitter melon with the seasoned pork. Press the filling firmly into both ends to prevent it from falling out during cooking. Use the blanched spring onion leaves to tie around each melon — this not only helps secure the filling but also adds an elegant touch when serving.

Step 4: Cook the Soup

Bring about 1.5 liters (6 cups) of water to a boil. Gently add the stuffed bitter melons into the pot. Cook uncovered over medium heat for around 10–12 minutes until the melons are tender and the meat is fully cooked.
(Keeping the lid off helps maintain the soup’s clarity and prevents the bitter melon from turning yellow.)

Season the soup with:

• 1 teaspoon salt

• 1 teaspoon MSG (optional)

• 2 teaspoons chicken powder

Taste and adjust seasoning as needed, then turn off the heat.

Step 5: Serve and Enjoy

Transfer the stuffed bitter melons to a serving bowl. Slice them into thick rounds for easy eating, then ladle the clear broth over top. Sprinkle with chopped spring onion, cilantro, and a dash of ground pepper.

The result: a bowl of beautifully balanced flavors — the slight bitterness of the melon mingling with the rich, savory sweetness of the pork. Served hot with steamed rice, it’s a heartwarming comfort dish you’ll crave again and again.

3. Cooking Tips for the Perfect Stuffed Bitter Melon Soup

Choosing the right bitter melon:

• Pick melons with firm, glossy skin and small, tightly spaced ridges. These are fresher and less bitter.

• Avoid overly large or dark green melons — they’re usually older and more bitter, sometimes even treated with chemicals to enhance color.

For the pork filling:

• Use a mix of lean and fatty pork (like pork shoulder or pork butt) for a tender, juicy texture.

• Fresh pork should have a dry surface, pinkish-red flesh, and white, firm fat. Avoid meat that looks dull, sticky, or has an unpleasant odor.

To reduce bitterness:

• Scrape out the white pith thoroughly — that’s where most of the bitterness comes from.

• Soak the melon in ice water for 10–15 minutes before cooking.

• Blanch briefly in boiling water, or rinse several times under cold running water if you’re short on time.

During cooking:

• Always add the melons when the water is boiling; adding them to cold water can dull the color and increase bitterness.

• Avoid seasoning with fish sauce — it can make the soup sour faster. Instead, use salt or chicken powder.

• Don’t cover the pot tightly after turning off the heat, as trapped steam can cause the soup to spoil quickly.

Storage tip:
This soup tastes best when freshly cooked. If you have leftovers, store them in an airtight container in the refrigerator and consume within one day. Do not pour leftover soup back into the pot.

4. Final Thoughts

This Southern Vietnamese stuffed bitter melon soup is more than just a dish — it’s a symbol of hope and renewal. The gentle bitterness represents life’s challenges, while the savory sweetness of the pork reminds us that hardship always passes and sweetness will follow.

Whether you prepare it for the Lunar New Year or a regular family meal, canh khổ qua nhồi thịt is a wholesome, meaningful dish that nourishes both the body and the spirit.

So, don’t hesitate — grab your apron and make this simple yet deeply comforting soup for your loved ones. Enjoy your meal, and may all your “bitterness” pass away!