Bitter Melon or gourd is like wine, the first time you taste it, may send you to a place that you don’t appreciate but after a few sips, you may begin to like the taste and goodness that it brings.

Bitter Melon, referred to in Khmer as Morash, is a tropical vine of the family Cucurbitaceae and widely grown in Asia, Africa and the Caribbean. There are multiple varieties of this fruit and it comes with different levels of bitterness.

It is packed with several important nutrients such zinc, vitamin C, A, folate, potassium, iron and fiber. According to Healthline, not only does it help reduce blood sugar, decrease cholesterol levels, it could also aid in weight loss.

This soup is perfect when your energy is low or you need an extra boast of good nutrients to help heal your body and warm your soul.

Here is the recipe that I make for my family and for those who don’t like the bitterness of the melons, they could eat just the meatballs instead.

Ingredients (serves 4)

• 4-5 Bitter melons or gourds (I am using the Indian Bitter Melonn), cut into 2 inches length
• 1 lb minced pork
• 1 small pack of bean thread noodles, soaked in warm water to soften and chopped in small pieces
• Oil
• Brown Sugar
• Salt
• Black Pepper
• Fish sauce (Three Crabs Brand)
• Chicken stock
• Spring onions, chopped
• Cilantro, chopped
• Water Approx. 3 liters, can use a kettle to boil it prior to adding to pot. 

Directions 

1. Chop the bitter melons into 2 inches size then using a small spoon, hollow out the fruit and wash it well in cold water.
2. In a separate bowl, add the minced pork, salt, sugar and ground pepper together and use your hands to mix well. It should be sticky.
3. Add bean thread noodles and mix well with the minced pork. Let the mixture sit for a few minutes at room temperature.
4. Now, stuff the meat into the bitter melons pieces and roll the leftover mixture into small meatballs.
5. Heat up a medium sized soup pot, put 2 teaspoon of oil and then add the bitter melon pieces. Let it sizzle for about 30 seconds on one side and flip it on the other side. This process helps to seal the meat in the bitter melon.
6. Pour hot water (or cold) into the pot, filling it ¾ quarters full.
7. Let the soup come to a boil. With a soup spoon, scoop out any white or brown residues that float up and discard.
8. After about 10 mins, put the meatballs into the soup and let it cook. Once again scoop out any impurities and discard.
9. Add 2 tablespoon of chicken stock, 3 tablespoons of sugar and 2 tablespoon of fish sauce to the soup. Adjust as needed.
10. Let it cook for another 20-30 mins on medium heat. The best way to determine if it’s cooked is to use a spoon to gently slice the bitter melon. If you are able to cut it through, then it’s ready.
11. Top off the soup with chopped spring onions, cilantro and black pepper and serve with Jasmine rice and a side dip of soy sauce and chopped fresh chili.

Give it a try and let me know what you think!

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