Grounded Pork Stuffed Bitter Melon Soup

A bowl of Cambodian ground pork stuffed bitter melon soup with clear broth and green onion garnish — A light Khmer soup with savory pork-filled bitter melon.

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Bitter melon has a bold, bitter edge that softens beautifully when simmered in a light pork broth. This Cambodian soup stuffs the melon with a savory mix of ground pork and bean thread noodles, creating a dish that is comforting and surprisingly approachable.

The broth stays clear and gentle, letting the pork filling and the melon’s natural flavor take center stage. It is a quiet, home-style soup that works well with steamed rice and a side of Cambodian soups and stews for a larger family meal.

What You Need

The filling comes together with ground pork, chopped green onion, and soaked bean thread noodles. Fish sauce, sugar, salt, and black pepper season the meat, while the bitter melon acts as a natural vessel that holds everything together as it cooks.

If you enjoy stuffed vegetable soups, you might also like this Cambodian pork stuffed cabbage soup, which uses a similar simmering method with a different vegetable.

Equipment

Soup pot: To simmer the stuffed bitter melon in water until the pork is cooked through and the broth reduces slightly.
Chef’s knife: To halve the bitter melon, chop the green onions, and cut the soaked noodles.
Cutting board: To safely prepare the bitter melon and green onions.
Mixing bowl: To combine the ground pork, noodles, and seasonings for the filling.
Measuring spoons: To measure the sugar, salt, fish sauce, and black pepper.
Measuring cup: To measure the water for the soup.
Wooden spoon or cooking spoon: To stir the filling and gently move the stuffed melon in the pot.
Ladle: To serve the soup and broth into bowls.

How to Make Grounded Pork Stuffed Bitter Melon Soup

Step 1: Prepare the Filling

In a large bowl, combine 1 lb (450 g) ground pork, 2 chopped green onion stalks, and about 1 cup of soaked, drained, and chopped bean thread noodles. Add 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon fish sauce, and ¼ teaspoon black pepper. Mix well until the seasonings are evenly distributed.

Step 2: Stuff the Bitter Melon

Cut 1 large or 2 medium bitter melons in half crosswise and scoop out the seeds. Fill each hollowed half firmly with the pork mixture. If you have leftover filling, roll it into small meatballs and add them to the pot later.

Step 3: Simmer the Soup

Place the stuffed bitter melon in a large soup pot and pour in 8 cups of water. Bring the water to a gentle boil, then lower the heat and simmer until the pork is cooked through and the liquid has reduced slightly.

Ground pork should reach a safe internal temperature of 160°F (71°C) before serving. You can check this with a food thermometer, following USDA food safety guidance for ground pork.

Step 4: Season the Broth

Once the meat is done, season the soup with 1 tablespoon sugar, ½ teaspoon salt, and 2 tablespoons fish sauce. Taste and adjust if needed, keeping in mind that the broth should stay light and balanced.

Step 5: Finish and Serve

Top the soup with extra chopped green onion and serve hot. Ladle the stuffed melon and broth into bowls, making sure each portion gets a piece of the filled vegetable and some of the savory broth.

Cooking Tips

Soak the bean thread noodles in hot water until they are soft and pliable, then drain them well before chopping. Excess water can make the filling loose.
Pack the pork mixture into the bitter melon gently but firmly. This helps the filling stay in place while the soup simmers.
Keep the soup at a gentle simmer rather than a rolling boil. A hard boil can break apart the stuffed melon.
Bitter melon varies in bitterness. If you are new to it, look for smaller, younger melons, which tend to be slightly milder. For more context on cucurbitacins, the compounds responsible for the bitter taste, see this extension guide on bitter squash.

How to Serve

Serve this soup hot with steamed jasmine rice on the side. The rice helps balance the bitterness of the melon and makes the meal more filling. A small bowl of extra fish sauce or sliced chili on the table lets everyone adjust the seasoning to their taste.

If you like bitter melon in other forms, you can also try this bitter melon soup with pork recipe or this shrimp stuffed bitter melon soup for a different take on the same vegetable.

Recipe Notes

Leftover soup can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of water if the broth has thickened. The flavor of the bitter melon may deepen slightly the next day.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. You can stuff the bitter melon and keep it covered in the refrigerator for a few hours before cooking. The fully cooked soup also reheats well the next day.

What can I use instead of bean thread noodles?

If you do not have bean thread noodles, you can omit them and increase the green onion slightly. The noodles add texture, but the filling still works without them.

Is this soup gluten-free?

The main ingredients are naturally gluten-free, but fish sauce brands can vary. Check the label of your fish sauce to confirm it does not contain wheat or other gluten-containing additives.

Final Thoughts

This stuffed bitter melon soup is a gentle introduction to a vegetable that many cooks are curious about but unsure how to use. The pork filling keeps the melon tender and savory, and the clear broth lets the natural flavors come through. Serve it with rice, share it with someone who enjoys trying new textures, and let the quiet comfort of a homemade Khmer soup do the rest.