Bitter Gourd Stuffed with Minced Pork Soup
Similar Vietnamese food recipes: Meat, Soups 3 liters Water
500 g Pork bones
4 Small bitter gourds, soaked in hot water to soften slightly
200 g Minced pork
1/4 teaspoon Salt
1/4 teaspoon Ground white pepper
4 Spring onions (scallions), white bulbous ends finely chopped
and green parts blanched
12 g Rice vermicelli, soaked in warm water for 10 minutes,
then cut into 2 cm lengths
3 Wood ear fungus, soaked to soften then thinly sliced
1 Red chili
Fish sauce, to serve
For garnishing
1 Spring onion (scallion), chopped
1 sprig Coriander (cilantro), finely chopped
Bring water to the boil and add pork bones and salt to taste. Simmer for 1 hour, skimming surface to remove any scum. Meanwhile, carefully cut a slit along the length of bitter gourds and remove seeds. Set aside. Combine minced pork with 1/4 teaspoon salt, pepper, chopped white bulbous ends of spring onions, rice vermicelli and wood ear fungus. Stuff mixture into bitter gourds. Tie blanched lengths or spring onions around bitter gourds. Place bitter gourds into stock and leave to boil until softened. Season stock with 1 tablespoon fish sauce and more salt if necessary. Garnish with spring onion and coriander. Sprinkle with pepper and serve with fish sauce and chili on the side.
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