Bitter Melon Stew
Quick Vietnamese canh kho qua—bitter melon simmered with tomato, shallot, and aromatic spices in a savory broth. Ready in 15 minutes, naturally vegetarian, and bright with that signature umami-forward Vietnamese flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 85
- Protein
- 3g
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Ingredients
- 1 large bitter melon (karela or gourds), halved lengthwise, seeds scooped, sliced 1/2-inch thick
- 2 medium shallots, peeled and quartered
- 2 medium tomatoes (fresh or canned), quartered
- 2 cups water
- 2 tbsp fish sauce
- 3 whole garlic cloves, smashed
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 1 minute.
- 2
Add shallots and garlic, stirring until fragrant, 60 seconds. Do not burn.
- 3
Add bitter melon and tomatoes, stirring to coat. Pour in water and fish sauce.
- 4
Bring to a boil, then reduce heat to medium and simmer until bitter melon is fork-tender, 8–10 minutes.
- 5
Taste and adjust fish sauce or salt. Serve hot in bowls.
Tools you’ll need
- large pot (3-quart or bigger)
- knife and cutting board
- wooden spoon or spatula
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