Stuffed Bitter Melon Soup

Having never cooked bitter melon but long being curious, I was excited to see it at Fly Mart (as well as TSM and Family Mart). People tend to love it or hate it, but I found it pleasantly bitter. It's also purported to have medicinal properties, and is especially suited for hot, humid weather...read more here.

Ingredients

2 bitter melons (look for larger ones)

1/2 lb ground pork

3-4 dried wood ear mushrooms, soaked and cut into strips

small handful of bean thread noodles (optional)

3 cloves garlic, minced

a shallot or 1/2 onion or 2-3 scallions, minced

1 tablespoon fish sauce

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground pepper

6 cups of a combination of broth and water, seasoned with fish sauce

lime, cilantro, and scallions for garnish

Soak bean thread noodles in hot water until soft but not cooked through, and chop into 1/2-1 inch pieces. Combine with ground pork, mushroom, garlic, onion, fish sauce, sugar, salt, and pepper. Mix well and set aside.

Bring broth and water to a boil. Feel free to use all broth--I use about 3 cups broth and 3 cups water with about 2 tablespoons of fish sauce. You can use just water, but be sure to season liberally with fish sauce.

Trim ends off bitter melon, and slice into roughly 2-3 inch lengths. With a paring knife or a spoon, remove and discard the white pith and seeds, leaving a hollow cylinder. Stuff bitter melon with pork mixture and add to broth. Lower heat and simmer until the melon is tender.

Serve with chopped cilantro and scallions and lots of lime.