Wednesday, July 29, 2015

canh khổ qua

really too hot for soup, but I wanted to try @passthepocky 's dad's soup, canh kuo qua, since bittermelon are in season now. delicious! thanks Pocky! #dinner #canhkuoqua #vietnamese #bittermelon #soup #japan Blog friend, Passthepocky introduced me to a bittermelon soup called Canh Khổ Qua.

She said her father makes this soup and gave me a link to a recipe that is similar to what he does.

Since the video didn't give measurements, I used parts of this recipe

Canh Khổ Qua adapted from the internet : makes two servings

150 grams of minced pork
1 bittermelon, cut into 2-inch rings, cleaned.
4 pieces of dried woodear mushroom, reconstituted
several strands of harusame (glass noodles), boiled for 3 minutes until soft
pepper

Soup: 5 cups chicken stock
1/2 tablespoon fish sauce

Garnish: chopped cilantro

Chop up the reconstituted woodear mushroom and noodles and mix them with the pork.
Use the backside of a fork or spoon to clean out the insides of the bittermelon, then stuff each piece with some pork mixture.
Put everything into a pot with the stock and fish sauce
Bring to a boil then down to a simmer, skimming off any scum that rises to the top.
Cook until the bittermelon is tender with the cover off. (About 20 minutes)

NOTES: No need to pack in the pork mixture as it will expand when cooked. Keeping the cover off while cooking keeps the broth clear. The bittermelon I had was a bit "skinny" so it was kind of hard to stuff. The soup was super bitter because I didn't parboil the bittermelon before stuffing it. The weather was super hot and not really soup weather but I'm glad I got to try this. If I can find bittermelon in the Fall, I want to try to make this again.

Thanks Passthepocky!

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