Top 10 Most Delicious Bitter Melon Dishes

Ingredients:

• 2 – 3 bitter melons
• 1 snakehead fish
• Spring onions, cilantro
• Seasoning, sugar, salt, pepper

Instructions:

• Clean the snakehead fish, let it drain, and briefly blanch it in boiling water before draining it again.
• Wash the bitter melon, cut it in half, remove the seeds, and slice into 2-3 cm pieces.
• Bring 2-3 bowls of water to a boil and add the fish to simmer. Season to taste.
• Once the fish is tender, add the bitter melon and cook over medium heat until the melon is soft.
• Adjust seasoning and pepper to taste, then add chopped spring onions and cilantro before turning off the heat.
• Serve the soup in bowls. For best results, use a medium-sized snakehead fish and keep it whole when serving, so the fish doesn’t break apart. The bitter melon should be cooked just right, retaining its green color.

Ingredients:

• 300g bitter melon
• 1 sweet pepper
• 1 onion
• Minced garlic
• Seasonings such as sugar, soy sauce, sesame oil, vinegar...

Instructions:

• Clean the bitter melon, remove the seeds, and slice it lengthwise into 4 equal parts before cutting it into thin slices.
• Slice the onion and sweet pepper into thin strips.
• Prepare the dressing: Adjust sugar, sesame oil, vinegar, and soy sauce to your taste. After mixing, heat the dressing in a small pot, then let it cool.
• Briefly blanch the sliced bitter melon in boiling water with a pinch of salt, then rinse it immediately with cold water to maintain its crunchiness.
• Combine the bitter melon, onion, and sweet pepper in a bowl, toss them with the cooled dressing, and enjoy.

Ingredients:

• 2 bitter melons
• 250g shredded pork (chà bông)
• Ice cubes
• Plastic wrap or food-grade plastic bags
• 4 tablespoons of filtered water
• 1 teaspoon of sugar
• 2 tablespoons of fish sauce
• 1 chili pepper
• 2 garlic cloves

Instructions:

Preparing the bitter melon:

• Choose fresh, green, and young bitter melons for a better taste; avoid overripe or shriveled ones, as they will result in a tough texture.
• Clean the bitter melon, slice it in half, remove the seeds with a spoon, then cut into thin slices. Soak them in a saltwater solution for 5 minutes, rinse well with clean water, and drain.

Freezing the bitter melon:

• Option 1: Freeze the melon in the freezer for 10-15 minutes directly on a plate.
• Option 2: Crush some ice cubes, wrap them in plastic wrap, and place the bitter melon on top. Freeze for 30-40 minutes.

Making the dressing:

• To prepare the dressing, mix 4 tablespoons of filtered water with 1 teaspoon of sugar, 2 tablespoons of fish sauce, and a squeeze of lime. Stir until the sugar dissolves.

To serve, place a layer of ice on a plate (you can use plastic wrap underneath to prevent the bitter melon from absorbing the ice water). Add the bitter melon on top, then sprinkle the shredded pork over it. Right before serving, drizzle the prepared dressing over the dish. This frozen bitter melon salad is crunchy and refreshing without the usual bitterness, and it's sure to surprise you with its delicious taste!

Ingredients:

• 3-4 bitter melons
• 250g shrimp
• Pork sausage
• Spring onions
• Cilantro
• Shallots
• Seasonings: sugar, salt, pepper

Instructions:

• Clean the bitter melon, cut off both ends, and use a spoon to scrape out the seeds. Then slice it into thin rounds.
• To reduce the bitterness, soak the bitter melon slices in a weak saltwater solution for about 30 minutes, then rinse and drain them.
• Peel the shallots, wash them, crush, and chop them finely.
• Peel the shrimp, devein them, and crush lightly (just enough to break them apart, not finely).
• Mix the shrimp with the pork sausage, pepper, salt, and shallots. Let this mixture marinate for 10 minutes.
• Wash and chop the cilantro and spring onions.
• Boil 3-4 bowls of water, then add spoonfuls of the shrimp mixture into the pot. Bring it to a boil on high heat.
• Once the shrimp rises to the surface, add the bitter melon. Continue cooking until the bitter melon is tender. Adjust the seasoning and turn off the heat.

This classic bitter melon soup is a perfect blend of flavors. The sweet, tender snakehead fish pairs beautifully with the slightly bitter melon, creating a balanced and nutritious dish. The fish is seasoned just right, and when combined with the bitter melon, it gives the soup a subtle sweetness that cuts the bitterness. To enhance the dish, serve with a side of fish sauce and chili for dipping, and enjoy it with hot rice or noodles for a satisfying meal.

Ingredients:

• 150g snakehead fish
• 2 bitter melons (around 300g)
• Spring onions/cilantro (a small handful)
• 1 shallot
• 2 tablespoons cooking oil
• Seasonings: sugar, seasoning powder, pepper, monosodium glutamate (optional), salt
• 1 tablespoon fish sauce

Instructions:

Prepare the ingredients:

• Clean the bitter melon, cut off the ends, slice in half, and remove the seeds. Then, cut it into bite-sized rounds.
• Wash the spring onions and cilantro, discard any bad leaves, and chop finely. Peel and finely chop the shallot.

Season and form the fish balls:

• Season the snakehead fish with 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon seasoning powder, 1/2 teaspoon pepper, and chopped shallots.
• For the perfect texture, use a spoon to pound the fish mixture for about 15-20 minutes. Then, form the mixture into small balls.

Cook the soup:

• Heat 2 tablespoons of cooking oil in a pot and fry the fish balls until golden brown on both sides.
• Add 1.5 liters of water to the pot and bring to a boil. Once boiling, add the bitter melon and cook on medium heat for about 10 minutes before adjusting the seasoning.
• Season the soup with 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, and 1/2 teaspoon of pepper. Feel free to adjust the seasonings to suit your taste. Finally, stir in the chopped spring onions and cilantro, then turn off the heat.

Serving suggestion:

• Now you have a delightful bowl of bitter melon soup with snakehead fish! The fish balls are tender and sweet, complementing the slightly bitter melon, while the broth is sweet and savory—a perfect combination.

Ingredients:

• 1.2 kg duck
• 2 bitter melons
• 1/2 white radish
• 3 spring onions
• 1 chili pepper
• 1 piece of ginger
• 3 shallots
• 3 cloves garlic
• 200 ml coconut water
• 1.5 tablespoons cooking oil
• 4 tablespoons fish sauce
• 1 teaspoon caramel sauce
• Seasoning: sugar, salt, seasoning powder, pepper

Instructions:

Prepare the Duck:

• To remove the duck's strong odor, rub the meat with crushed ginger and salt for about 5 minutes. Rinse the duck under clean water, then cut it into bite-sized pieces.

Prepare the Other Ingredients:

• Peel the ginger and shallots, wash them, and slice them thinly.
• Peel and crush the garlic, then chop it finely.
• Peel the white radish, cut it in half lengthwise, and slice it into small pieces.
• Remove the seeds from the chili pepper and slice it diagonally.
• Trim the spring onions, wash them, and chop them finely.
• Cut the bitter melons in half, remove the seeds, wash them, and slice them into 1/3-inch thick pieces.

Marinate the Duck:

• Combine the duck pieces with sliced ginger, half of the garlic and shallots, 1 teaspoon seasoning powder, 1 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon fish sauce, 1/2 teaspoon pepper, and 1 teaspoon caramel sauce. Mix everything well and marinate for 20 minutes.

Stew the Duck:

• Heat 1.5 tablespoons of oil in a pan over medium heat. Add the garlic and shallots, frying them until golden and fragrant.
• Add the marinated duck pieces to the pan and stir until the meat becomes slightly browned. Then, add the white radish and pour in 200 ml of coconut water.
• Bring the mixture to a boil, then reduce the heat and simmer, allowing the duck to absorb the flavors and cook thoroughly.
• Season the stew with 3 tablespoons of fish sauce, 1/2 teaspoon sugar, 1/3 teaspoon seasoning powder, and 1/3 teaspoon salt. Continue to simmer until the duck is tender and the sauce thickens.
• Add the bitter melon pieces and simmer for another few minutes. Finally, stir in the chili and spring onions, taste the dish, and adjust the seasoning as needed before serving.

Final Result:

• This duck stewed with bitter melon is a rich, flavorful dish with a slightly bitter taste from the melon. The duck is tender and coated in a savory, slightly sweet sauce. Serve with hot rice for a perfect meal.

The bitter taste of bitter melon, combined with the sweetness and tenderness of beef, creates a delightful dish. Follow the steps below to recreate this dish!

Ingredients:

• 1 bitter melon
• 300g beef
• 1 medium carrot
• Fermented black beans, garlic
• Seasonings: salt, sugar, pepper, sesame oil, cornstarch, cooking oil

Instructions:

Prepare the Ingredients:

• Bitter melon: Wash thoroughly, slice it in half lengthwise, and remove the seeds. Then, cut into thin slices. To reduce bitterness, soak the slices in ice water with a pinch of salt.
• Beef: Wash and slice into thin strips.
• Carrot: Peel, wash, and slice into bite-sized pieces. Optionally, carve into flower shapes before slicing.
• Garlic: Peel, crush, and finely chop.
• Fermented black beans: Soak in water for 15-20 minutes, then drain and chop into small pieces.

Marinate the Beef:

• Place the beef in a bowl. Add salt, sugar, cornstarch, and cooking oil in moderate amounts. Mix thoroughly and let it marinate for 10 minutes.

Cook the Stir-Fry:

• Heat some cooking oil in a pan. Add the marinated beef and stir-fry quickly until it's just cooked through. Remove and set aside.
• In the same pan, add a bit more oil, and sauté the garlic and fermented black beans until fragrant.
• Add the bitter melon and carrots to the pan and stir-fry for about 3 minutes, or until they soften.
• Return the beef to the pan and stir everything together. Continue to stir-fry until all ingredients are evenly cooked.
• Season with additional salt, pepper, and a dash of sesame oil for extra flavor. Stir everything well and turn off the heat.

Serve the stir-fried bitter melon with beef on a plate, garnish as you like, and enjoy it with hot rice!

Ingredients:

• 500g bitter melon
• 300g pork shoulder
• 5 large black fungus mushrooms
• Shiitake mushrooms
• Seasonings: fish sauce, monosodium glutamate (MSG), pepper, seasoning powder, dried shallots, spring onions

Instructions:

• Prepare the bitter melon: Wash thoroughly, trim both ends, remove the seeds, and set aside to drain. Then, cut into 5 cm thick rounds.
• Soak the black fungus in hot water to rehydrate and clean it, then slice into thin strips.
• Wash the shiitake mushrooms with cold water, then soak in warm water for 15-20 minutes to soften.
• Clean the spring onions and finely chop them.
• Mix the ground pork with the black fungus, shiitake mushrooms, seasonings, and dried shallots. Stuff the mixture into the bitter melon slices.
• Bring water to a boil and gently drop the stuffed bitter melon pieces into the pot. Simmer on low heat, adding more seasoning as needed. Keep the lid slightly open to preserve the green color of the bitter melon. Once cooked, add chopped spring onions and remove from the pot. Serve hot for the best taste.