Cambodian Pork Stuffed Bitter Melon Soup Recipe
This savoury pork stuffed bitter melon soup recipe for Cambodia's sngao mreah makes a very traditional Cambodian dish also found in neighbouring Vietnam. Bitter melon, also called bitter gourd, is stuffed with seasoned pork mince and served in a light soup. A nutritious superfood eaten for its medicinal properties, bitter melon can be delicious with the bitterness reduced by soaking in salt water.
Servings: 2
Calories: 653kcal
Ingredients
- 1 large bitter melon sliced into 6 pieces
- 400 g minced pork
- 2 garlic cloves finely chopped
- 20 g dried shrimp soaked in water and drained
- 2 birds eye chillies or medium sized red chillies sliced, de-seeded
- 2 tbsp fish sauce to taste
- 1 tbsp light soy sauce
- 1 tsp black pepper
- ½ tsp sugar
- 4 cups light pork stock
- 1 tbsp spring onions/scallions finely sliced
- 1 tbsp spring onions/scallions sliced 1 cm width
- 1 tbsp fresh coriander finely chopped
- 1 tbsp fresh coriander roughly chopped
Instructions
- At least one hour before you plan to start cooking, slice one large bitter melon into six even pieces (three pieces per person/per bowl), remove the seeds, then completely immerse in a pot of salt water (one teaspoon of salt is enough) for at least one hour, to reduce the bitterness. The longer you let the melon soak, the less bitter it will be.
- In a mixing bowl, combine the minced pork with the finely chopped garlic cloves, sliced chillies, drained dried shrimp, fish sauce, light soy sauce, salt, black pepper, sugar, and a tablespoon each of finely sliced spring onions and coriander.
- Roll a little of the minced pork mixture into a tiny ball and either microwave it or pop it in a fry pan, taste, and then adjust the seasoning to your liking.
- Bring a light pork stock to boil in a pot on the stove.
- Drain the bitter melon slices and use a tea spoon to stuff the savoury pork mixture tightly into each bitter melon slice, pushing it down so that it fills each piece completely.
- Place the six slices of stuffed bitter melon into another cooking pot so that each piece of stuffed melon sits on the bottom of the pot. Gently pour in the stock so that it just covers the tops of the bitter melon, then turn the heat onto low and simmer for 10 minutes or so until cooked.
- Divide the pieces between two bowls, then pour the broth in and garnish with the remaining slices of spring onions and coriander.
Nutrition
Calories: 653kcal | Carbohydrates: 12g | Protein: 54g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 258mg | Sodium: 3335mg | Potassium: 1715mg | Fiber: 2g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 43mg | Calcium: 139mg | Iron: 5mg