Grounded Pork Stuffed Bitter Melon Soup

5.0 from 1 vote

There are some meals that just taste like home, aren’t there? For my family, this Grounded Pork Stuffed Bitter Melon Soup is exactly that. It’s the kind of soup my mother would make on quiet Sunday afternoons, the kind that fills your kitchen with warmth and makes the whole house smell like Cambodia.

I know bitter melon can sound a little scary if you’ve never cooked with it before. It’s bumpy and green and, well, bitter. But trust me on this one. When you stuff it with seasoned ground pork and simmer it gently in broth, something magical happens. The bitterness softens and becomes this deep, almost sweet flavor that works perfectly with the savory meat.

This is one of those Khmer recipes that grandmothers pass down to daughters, and daughters pass down to their own children. It’s comfort food, Cambodian style. And today, I’m so happy to share it with you.

Why You’ll Love This Soup

This soup is honestly one of those meals that feels like a warm hug in a bowl. The broth is light and clear but packed with flavor from the pork and the bitter melon. It’s the kind of soup that makes you feel good from the inside out.

If you’re new to Cambodian cooking, this is a wonderful place to start. The ingredients are simple and easy to find at most grocery stores. And once you learn how to stuff the bitter melon, you’ll feel like a real Khmer home cook.

My kids weren’t so sure about bitter melon when they were little. But now? They ask for this soup all the time. There’s something about the way the pork soaks up all those flavors while it cooks inside the melon. It’s just so, so good.

My Personal Experience

I still remember the first time I helped my mother make this soup. I must have been about seven years old, standing on a little wooden stool so I could reach the counter. She let me scoop the seeds out of the bitter melon, and I made such a mess. There were seeds everywhere, and my hands were sticky, and I thought it was the best thing ever.

She never got impatient with me. She just laughed that soft laugh of hers and showed me again how to do it properly. That’s how cooking works in Cambodian families, I think. You learn by doing, by watching, by making mistakes right there in the kitchen with the people who love you.

Now when I make this soup, I think of her. I think of our little kitchen in Phnom Penh with the afternoon sunlight coming through the window. I think of the sound of the soup bubbling gently on the stove and the way she would always taste the broth and add just one more tiny pinch of something before serving it.

This recipe is more than just food to me. It’s a piece of my childhood. It’s a connection to my mother and my grandmother and all the women in my family who made this same soup long before I was born. And now I get to share it with you.

Easy-to-Find Ingredients

One thing I love about this recipe is that you don’t need to go to a special Asian market to make it. Everything on the list is something you can find at your regular grocery store.

The ground pork is easy. Just grab a pound from the meat section. The bitter melon might take a little looking, but most big supermarkets carry it these days. It’s that bumpy, bright green vegetable that looks kind of like a cucumber from another planet.

Bean thread noodles are those clear noodles that come in little packages. They’re sometimes called glass noodles or cellophane noodles. You’ll find them in the Asian foods aisle or near the other noodles. And everything else is just basic pantry stuff you probably already have.

Ingredients List

1 lb (450 grams) ground pork
2 stalks green onion, chopped
1 small package bean thread noodles (about 1 cup after soaking), soaked in hot water, drained, and chopped
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fish sauce
¼ teaspoon black pepper
1 large or 2 medium bitter melons
8 cups water

For seasoning the soup:

1 tablespoon sugar
½ teaspoon salt
2 tablespoons fish sauce
Extra green onion for garnish

Why These Ingredients Are Used

Ground pork: It’s fatty and flavorful, perfect for stuffing. The fat keeps the meat moist while it cooks inside the bitter melon.
Green onion: Adds a mild onion flavor and a little freshness. We use it in the stuffing and for garnish.
Bean thread noodles: These help bind the meat mixture together and add a nice little texture. They also stretch the meat a bit so the stuffing goes further.
Sugar: Sounds strange in a savory soup, right? But a little sugar balances the bitterness of the melon and brings out all the other flavors.
Salt: Simple but essential. It seasons the meat and the broth.
Fish sauce: This is the secret to so many Khmer dishes. It adds that deep, savory umami flavor that makes you want to keep eating.
Black pepper: Just a little bit for warmth and a tiny hint of spice.
Bitter melon: The star of the show. It’s bitter, yes, but in the best way. When it cooks, the bitterness mellows out and becomes this complex, almost sweet flavor.
Water: The base of our broth. Simple and clean.

Cooking Equipment Needed

Large mixing bowl: For combining all the stuffing ingredients. Make sure it’s big enough to mix everything without spilling.
Sharp knife: You’ll need this to cut the bitter melon and chop the green onions and noodles.
Cutting board: Always use a stable surface for chopping.
Small spoon or teaspoon: This is perfect for scooping out the seeds and pith from the bitter melon. A regular teaspoon works great.
Large soup pot: Big enough to hold all the stuffed bitter melon and 8 cups of water. A 5 or 6-quart pot is perfect.
Measuring cups and spoons: For getting the amounts right, especially if you’re new to the recipe.
Slotted spoon: Really helpful for lifting the stuffed melon out of the pot without breaking them.

Cooking Instructions

Okay, let’s cook! The first thing you want to do is get that bean thread noodle soaking in hot water. Just put it in a bowl and pour hot water over it. While it’s soaking, you can prep everything else.

Take your bitter melon and give it a good wash. Then cut it crosswise into pieces about two inches thick. You know, like little tubes. Now comes the fun part. Use your small spoon to scoop out all the seeds and that white spongy stuff inside. Be gentle so you don’t break through the walls. You want to create a little hollow tube for the pork to go into.

Once your bean thread noodle is soft, drain it really well and chop it up into smaller pieces. Not too fine, just so it mixes nicely with the meat.

Now grab your big mixing bowl and put in the ground pork. Add the chopped green onions, the chopped bean thread noodles, one teaspoon of sugar, one teaspoon of salt, one teaspoon of fish sauce, and that quarter teaspoon of black pepper. Use your hands to mix everything together. I know using your hands feels messy, but it really is the best way to make sure everything is combined evenly. Just squeeze it all together until it looks well mixed.

Now it’s time to stuff. Take your bitter melon pieces and fill each one with the pork mixture. Pack it in gently but firmly. Don’t cram it in so tight that the melon cracks, but make sure it’s full. If you have extra meat mixture left over, that’s totally fine. Just roll it into little meatballs and drop them into the pot later.

Put all your stuffed bitter melon pieces into your big soup pot. If you made meatballs, add those too. Pour in the 8 cups of water. Turn the heat to high and bring it to a boil, then turn it down to medium-low so it simmers gently. Let it cook until the meat is done and the bitter melon is tender. This usually takes about 30 to 40 minutes. You’ll know it’s ready when you can poke a fork into the melon easily.

Now taste the broth. This is important. Add your tablespoon of sugar, half teaspoon of salt, and two tablespoons of fish sauce. Stir it gently and taste again. Everyone likes things a little different, so adjust until it tastes right to you. Maybe you want a little more salt, maybe a little less fish sauce. You do you.

Right before you serve it, sprinkle some fresh chopped green onion on top for color and freshness.

Step-by-Step Directions

Soak the bean thread noodles in hot water until soft, about 10 minutes. Drain well and chop into smaller pieces.
Wash the bitter melon and cut it crosswise into 2-inch thick rounds.
Use a small spoon to scoop out the seeds and white pith from the center of each bitter melon piece.
In a large bowl, combine the ground pork, chopped green onions, chopped bean thread noodles, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon fish sauce, and black pepper.
Mix everything together with your hands until well combined.
Stuff each bitter melon piece with the pork mixture, packing it gently but firmly.
Place the stuffed bitter melon pieces in a large soup pot. If you have extra meat mixture, roll it into small meatballs and add them to the pot.
Pour 8 cups of water into the pot.
Bring to a boil over high heat, then reduce heat to medium-low and let it simmer gently for 30 to 40 minutes, until the bitter melon is tender and the pork is cooked through.
Season the soup with 1 tablespoon sugar, ½ teaspoon salt, and 2 tablespoons fish sauce. Stir gently and taste. Adjust seasoning if needed.
Garnish with fresh chopped green onions.
Serve hot with steamed rice and enjoy every single bite.

Tips for Best Flavor

Don’t skip soaking the bean thread noodles. If you add them dry, they’ll soak up all the broth and get gummy.
When you scoop out the bitter melon seeds, try to remove as much of the white pith as you can. That’s the most bitter part.
Use your hands to mix the pork. It really does work better than a spoon.
Let the soup simmer slowly. Rushing it on high heat can make the bitter melon fall apart before the meat is cooked.
Always taste the broth before serving and adjust the seasonings. Fish sauce brands vary in saltiness, so trust your taste buds.
Serve with plenty of steamed jasmine rice. The rice helps balance the bitterness and makes it a complete meal.
If the bitterness is too strong for you, try soaking the cut bitter melon in salted water for 30 minutes before stuffing. Rinse well before using.

Variations and Adaptations

Chicken version: Swap the ground pork for ground chicken or turkey. The soup will be a little lighter but still delicious.
Vegetarian option: Use firm tofu mashed up with mushrooms instead of pork. Use soy sauce instead of fish sauce.
Add vegetables: Throw in some carrots or bok choy for extra color and nutrition.
Make it spicy: Add a sliced fresh chili or two when you season the broth.
Pork ribs version: For a richer broth, add a few pork neck bones or spare ribs along with the stuffed melon. This is actually how my mother sometimes made it.
Shrimp filling: Mix some chopped shrimp in with the pork for a seafood twist.

Serving Suggestions

Serve hot in deep bowls with plenty of the flavorful broth.
Always have a bowl of steamed jasmine rice on the side. The soup is meant to be eaten with rice.
A little dish of fish sauce with fresh chili slices makes a great dipping sauce for the stuffed melon.
Some simple stir-fried greens go wonderfully on the side.
Fresh cucumber slices on the side add a cool, refreshing crunch.
For a complete Cambodian meal, serve with a small plate of pickled vegetables.

Storing Leftovers

Let the soup cool completely before storing.
Keep in an airtight container in the refrigerator for up to 3 days.
The flavors actually get better overnight as they meld together.
To reheat, gently warm on the stovetop over medium-low heat. The microwave works too, but the stovetop is better for keeping the texture nice.
The bitter melon will continue to soften as it sits, so leftovers will be very tender.
I don’t recommend freezing this soup. The bitter melon gets mushy and the texture just isn’t the same.

Final Thoughts

This Grounded Pork Stuffed Bitter Melon Soup is one of those recipes that reminds me why I love cooking so much. It’s simple enough for a Tuesday night dinner, but it feels special. It’s the kind of food that brings people together around the table.

If you’ve never cooked Cambodian food before, I hope this recipe feels welcoming. Khmer cooking isn’t complicated or fussy. It’s just real food made with love, the way families have been making it for generations. If you enjoy this, you might also like my recipe for [Khmer Chicken Noodle Soup] or my [Simple Cambodian Lemongrass Stir-Fry]. They’re both beginner-friendly and full of flavor.

For more information about traditional Cambodian ingredients, I really like this guide to Khmer cooking essentials from a Cambodian chef I admire. It’s helped me understand our food even better.

Thank you for cooking with me today. I hope this soup brings a little warmth and comfort to your kitchen. If you make it, I’d love to hear how it turns out. Leave a comment below or tag me in your photos. Happy cooking, friends.

Frequently Asked Questions (FAQs)

Q: Is bitter melon really bitter?

A: Yes, it is bitter, but in a pleasant way. When you cook it in soup with the pork and seasonings, the bitterness mellows out and becomes more of a complex, slightly sweet flavor. Many Cambodians actually crave that bitterness.

Q: Can I use other types of melon?

A: No, this recipe really needs bitter melon. Other melons won’t hold their shape the same way and won’t give you that distinctive flavor. Look for Chinese bitter melon or Indian bitter melon at your grocery store.

Q: My bitter melon fell apart while cooking. What happened?

A: It probably cooked too fast on high heat, or maybe you scooped out too much of the flesh. Next time, keep the walls a little thicker and simmer gently on low heat.

Q: Can I make this soup ahead of time?

A: Absolutely. In fact, it tastes even better the next day. Just cool it down, store it in the fridge, and reheat gently when you’re ready to eat.

Q: What if I can’t find bean thread noodles?

A: You can leave them out, but the texture won’t be quite the same. The noodles help bind the meat and add a nice little chew. If you have to skip them, maybe add a tablespoon of cornstarch to help hold the meat together.

Q: Is this soup healthy?

A: Very healthy! Bitter melon is known for its health benefits, especially for blood sugar control. The broth is light and the pork adds protein. It’s a nutritious, balanced meal.

Q: Can I use ground beef instead of pork?

A: You can, but pork is traditional and has the right amount of fat to keep the stuffing moist. If you use beef, choose something with a little fat in it.

Q: How do I know when the soup is done?

A: The bitter melon should be tender when poked with a fork, and the pork should be cooked through with no pink remaining. Usually about 30-40 minutes of simmering.