Khổ Qua Xào
Stir Fried Bitter Melon Recipe
Khổ Qua Xào | Sit Fried Bitter Melon Recipe
I love Bitter Melon. Its distinct bitterness is associated with “cooling properties” that are found in alkaline foods. And is linked to lowering the body’s blood sugar levels. The quality of this dish is often measured by the mastery of an Asian matriarch; demonstrating the ability to gracefully balance bitter flavors.
Ingredients
Instructions
- Look for a firm texture. It should be dense.
- Select Bitter Melon with longer grooves.
- Avoid large lumps. This means larger seeds. Large seeds mean a bigger cavity and less flesh.
- You’ll find some have many small lumps which indicate that bittermelon is more bitter.
- Avoid ripe Bitter Melon; skin is green with hints of yellow. This means it is extremely bitter.
- Cut Bitter Melon lengthwise into 2" segments. And de-seed bittermelon with a handle of the spoon.
- Slice the Bitter Melon halves on a hard bias, 1/4 inch thick.
- Rinse bittermelon thoroughly.
- Soak bittermelon in acidulated water for at least 15 minutes [4 cups water; Juice of 1 lemon; 1 tbsp. of Kosher Salt ] to reduce bitterness
- Drain to remove water in a colander.
- Preheat a large wok (or cast iron pot) on medium heat for 5 minutes
- Add the garlic, Thai Chili, and reconstituted shrimp
- Adjust the heat to high, cook for 2 minutes
- Then add the sliced Bitter Melon
- Cook the Bitter Melon until tender (15 minutes), again on high heat; continually stirring
- Season the pot with oyster sauce, kosher salt, organic sugar, and black pepper
- Serve with rice on the side
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.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.