Canh Khổ Qua Nhồi Thịt Tôm (Bitter Melon Soup with Pork and Shrimp)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic, this version emphasizes the sweetness of shrimp alongside the pork filling, creating a richer taste profile for the stuffed bitter melon soup.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Bitter melon4 medium
- Ground pork200g
- Shrimp, peeled, deveined, and finely chopped150g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce2.5 tbsp
- Black pepper1 tsp
- Salt1 tsp
- Water1.5 liters
- Rock sugar1 tsp
- Cilantro, for garnishsmall bunch
- Red chili, thinly sliced (optional)1/2
Các bước
- 1
Prepare bitter melon: Cut into 2-3 inch segments, remove seeds and pith. Blanch in salted boiling water for 2 minutes, then rinse in cold water. Squeeze out excess water.
- 2
Make the filling: In a bowl, combine ground pork, finely chopped shrimp, minced shallots, minced garlic, fish sauce, salt, and black pepper. Mix thoroughly.
- 3
Stuff the bitter melon segments with the pork and shrimp mixture.
- 4
Boil the broth: Bring water to a boil in a large pot. Carefully add the stuffed bitter melon segments.
- 5
Simmer: Reduce heat to low, cover, and simmer for 35-45 minutes, or until the bitter melon is tender and the filling is fully cooked. Skim off any foam.
- 6
Season the broth: Stir in rock sugar. Taste and adjust seasoning with salt and fish sauce as needed.
- 7
Serve: Ladle the soup into bowls. Garnish with fresh cilantro and optional sliced chili. Serve immediately.
