Stuffed Bitter Melon Soup (Canh Khổ Qua)
Stuffed Bitter Melon Soup (Canh Khổ Qua)
I love bitter foods. It’s celebrated in many of the world's favorite foods; everything from coffee, chocolate, mustard, tea, kale, etc. In southeast Asia, it’s with bitter-melon. Its distinct bitterness is associated with “cooling properties” associated with alkaline foods. And is linked to lowering the body’s blood sugar. In my search for bitter-melon, I connected with a bitter-melon farmer (and expert) on how she likes to eat bitter melon. "Bitter-melon is my favorite," says Ge Moua, owner of Moua farms." Bitter-melon has so many health benefits. And my husband and grandson love it when I stuff bitter-melon with pork and make it into soup." Even though Ge and I come from different diasporas (Ge of Hmong, my family of Vietnamese) we shared this common love for bitter-melon, particularly in this recipe.
Ingredients
Instructions
Notes
Our family religiously ate bittermelon because my family has been plagued with Diabetes; both maternal and paternal families. For the longest time, our family couldn’t understand how or why; some of us suggest that industrialization of food has riddled our food supply; other family members suggest that it is Agent Orange - a deadly chemical used in warfare to ‘win the Vietnamese-American War.’ Instead, it destroyed the livelihood and health of generations of the families of American soldiers and Vietnamese families, including my own.
In my family's efforts to control our diabetes, and recommendations made by our doctor, we ate this bittermelon the best way we know how; we stuffed it and braised it.
Nutrition Facts
Calories
234Fat (grams)
03 gCarbs (grams)
26 gFiber (grams)
10 gProtein (grams)
27 gSodium (milligrams)
513 mgCholesterol (grams)
53 mg
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
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