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| Minh-ai's Bitter Melon Soup |
"A Vietnamese-style red meat and sour melon recipe my friend Minh-ai N. Taught me to make. It's a homey dish famous in Vietnamese and Chinese delicacies. Its uncommon sour taste is on par with robust, unsweetened tea. Serve at once or refrigerate soup for 24 hours. The soup's bitter taste will mellow with an afternoon's refrigeration. Serve hot, ladled over bowls of steamed white rice. "
Ingredients :
- 1/2 pound ground red meat
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon floor black pepper
- 1 bitter melon
- 4 cups water
- 1 teaspoon soy sauce, or to taste
- 1 teaspoon fish sauce, or to taste
- 1 inexperienced onions, sliced
Instructions :
| Prep : 15M | Cook : 3M | Ready in : 1H15M |
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- Combine pork, 2 tablespoons of soy sauce, garlic powder, and pepper in a bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes to at least one hour. Slice the sour melon into 1 to at least one half of inch thick rounds. Using the end of a small knife, eliminate the spongy, seeded indoors. Fill every bitter melon ring with the pork aggregate, ensuring to that every ring is absolutely stuffed. Form similar sized meatballs with any ultimate pork.
- Bring the water to a boil in a saucepan. Drop within the stuffed bitter melon jewelry and any meatballs. Simmer over medium warmness till the bitter melon is smooth and effortlessly reduce with a spoon, 30 to 45 mins. Remove from warmth. Season with 1 teaspoon of soy sauce and fish sauce. Stir in green onions.
Notes :
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