Name: Vietnamese Bitter Melon Soup (Ko Qua Soup)
Uploaded: 2022-02-02T14:56:52.000Z

Bitter melon soup is a traditional dish that most Vietnamese people will have on Lunar New Year. It is made with bitter melons (bitter gourd), stuffed with a pork mince then cooked in a light soup. A simple and healthy dish to be eaten with steaming white jasmine rice. Most Vietnamese people say this is a dish you either love or hate. I believe it is something that grows on you. When I was younger, I really hated this soup due to the bitter melons being sooooo…. bitter. But as I’ve gotten older my tastes have changed. I now love this dish and can eat it on its own. My favourite part is the pork mince mixture. I like to make a larger batch and turn the excess stuffing into meat balls which are also added to the soup. This is a good way to serve this soup to anyone who doesn’t like bitter melon as you just give them the meatballs. I’m more than happy to share the recipe of Stuffed Bittermelon soup with you! INGREDIENTS 2 large bitter melon sliced into 12 pieces 1 1/2 lbs minced pork 1 tsp black pepper ½ tsp sugar 1 tsp salt 5 cups water 1 tbsp spring onions/scallions and 1 tbsp cilantros finely sliced INSTRUCTIONS At least one hour before you plan to start cooking, slice one large bitter melon into 12 even pieces, remove the seeds, then completely immerse in a pot of salt water (one teaspoon of salt is enough) for at least one hour, to reduce the bitterness. The longer you let the melon soak, the less bitter it will be. In a mixing bowl, combine the minced pork with the finely chopped garlic cloves, salt, black pepper, sugar, and a tablespoon each of finely sliced spring onions and coriander. Bring water to boil in a pot on the stove. Drain the bitter melon slices and use a tea spoon to stuff the savoury pork mixture tightly into each bitter melon slice, pushing it down so that it fills each piece completely. Place the 12 slices of stuffed bitter melon into another cooking pot so that each piece of stuffed melon sits on the bottom of the pot. Let it boil then turn the heat onto low and simmer for 10 minutes or so until cooked. Divide the pieces in to the bowl, then pour the broth in and garnish with the remaining slices of spring onions and coriander and serve.

Vietnamese Bitter Melon Soup (Ko Qua Soup)

苦瓜汤是大多数越南人在农历新年都会吃的传统菜肴。它是用苦瓜（苦瓜）制成的，里面塞满猪肉末，然后在清汤中煮熟。一道简单健康的菜肴，搭配热气腾腾的白茉莉饭。大多数越南人说这是一道你要么爱要么恨的菜。我相信它会在你身上生长。当我年轻的时候，我真的很讨厌这个汤，因为苦瓜太棒了……。苦的。但随着年龄的增长，我的口味发生了变化。我现在喜欢这道菜，可以自己吃。我最喜欢的部分是猪肉碎混合物。我喜欢多做一批，把多余的馅料做成肉丸子，也加到汤里。这是为不喜欢苦瓜的人提供这种汤的好方法，因为你只是给他们肉丸。我很高兴与您分享酿苦瓜汤的食谱！配料2 个 大 苦瓜 切成 12 块1 1/2 磅碎猪肉1茶匙黑胡椒½茶匙糖1茶匙盐5杯水1汤匙葱/葱和1汤匙香菜切碎指示至少在准备开始烹饪前一小时，将一个大苦瓜切成12等份，去掉种子，然后完全浸入一锅盐水（一茶匙盐就够了）至少一小时，以减少苦涩。你让甜瓜浸泡的时间越长，它的苦味就越少。在一个搅拌碗中，将碎猪肉与切碎的蒜瓣、盐、黑胡椒、糖和一汤匙切碎的葱和香菜混合。把水放在炉子上的锅里煮沸。把苦瓜片沥干，用茶匙把咸味猪肉混合物紧紧地塞进每个苦瓜片里，把它往下推，让它完全填满每一片。将 12 片酿苦瓜放入另一个锅中，使每片酿苦瓜都位于锅底。让它沸腾，然后把火调小，炖10分钟左右，直到煮熟。把碎片分成碗里，然后把肉汤倒进去，用剩下的小葱和香菜片装饰，然后上桌。

越南苦瓜汤（Ko Qua Soup）

苦瓜湯是大多數越南人在農曆新年都會吃的傳統菜餚。它是用苦瓜（苦瓜）製成的，裡面塞滿了豬肉末，然後在清湯中煮熟。一道簡單健康的菜餚，搭配熱氣騰騰的白茉莉飯。大多數越南人說這是一道你要么愛要么恨的菜。我相信它會在你身上生長。當我年輕的時候，我真的很討厭這個湯，因為苦瓜太棒了……。苦的。但隨著年齡的增長，我的口味發生了變化。我現在喜歡這道菜，可以自己吃。我最喜歡的部分是豬肉碎混合物。我喜歡多做一批，把多餘的餡料做成肉丸子，也加到湯裡。這是為不喜歡苦瓜的人提供這種湯的好方法，因為你只是給他們肉丸。我很高興與您分享釀苦瓜湯的食譜！配料2 個 大 苦瓜 切成 12 塊1 1/2 磅碎豬肉1茶匙黑胡椒½茶匙糖1茶匙鹽5杯水1湯匙蔥/蔥和1湯匙香菜切碎指示至少在準備開始烹飪前一小時，將一個大苦瓜切成12等份，去掉種子，然後完全浸入一鍋鹽水（一茶匙鹽就夠了）至少一小時，以減少苦澀。你讓甜瓜浸泡的時間越長，它的苦味就越少。在一個攪拌碗中，將碎豬肉與切碎的蒜瓣、鹽、黑胡椒、糖和一湯匙切碎的蔥和香菜混合。把水放在爐子上的鍋裡煮沸。把苦瓜片瀝乾，用茶匙把鹹味豬肉混合物緊緊地塞進每個苦瓜片裡，把它往下推，讓它完全填滿每一片。將 12 片釀苦瓜放入另一個鍋中，使每片釀苦瓜都位於鍋底。讓它沸騰，然後把火調小，燉10分鐘左右，直到煮熟。把碎片分成碗裡，然後把肉湯倒進去，用剩下的小蔥和香菜片裝飾，然後上桌。

越南苦瓜湯（Ko Qua Soup）

Bitter melon soup is a traditional dish that most Vietnamese people will have on Lunar New Year. It is made with bitter melons (bitter gourd), stuffed with a pork mince then cooked in a light soup. A simple and healthy dish to be eaten with steaming white jasmine rice.Most Vietnamese people say this is a dish you either love or hate. I believe it is something that grows on you.When I was younger, I really hated this soup due to the bitter melons being sooooo…. bitter. But as I’ve gotten older my tastes have changed. I now love this dish and can eat it on its own.My favourite part is the pork mince mixture. I like to make a larger batch and turn the excess stuffing into meat balls which are also added to the soup. This is a good way to serve this soup to anyone who doesn’t like bitter melon as you just give them the meatballs.I’m more than happy to share the recipe of Stuffed Bittermelon soup with you!INGREDIENTS2 large bitter melon sliced into 12 pieces1 1/2 lbs minced pork1 tsp black pepper½ tsp sugar1 tsp salt 5 cups water 1 tbsp spring onions/scallions and 1 tbsp cilantros finely slicedINSTRUCTIONSAt least one hour before you plan to start cooking, slice one large bitter melon into 12 even pieces, remove the seeds, then completely immerse in a pot of salt water (one teaspoon of salt is enough) for at least one hour, to reduce the bitterness. The longer you let the melon soak, the less bitter it will be.In a mixing bowl, combine the minced pork with the finely chopped garlic cloves, salt, black pepper, sugar, and a tablespoon each of finely sliced spring onions and coriander.Bring water to boil in a pot on the stove.Drain the bitter melon slices and use a tea spoon to stuff the savoury pork mixture tightly into each bitter melon slice, pushing it down so that it fills each piece completely.Place the 12 slices of stuffed bitter melon into another cooking pot so that each piece of stuffed melon sits on the bottom of the pot. Let it boil then turn the heat onto low and simmer for 10 minutes or so until cooked.Divide the pieces in to the bowl, then pour the broth in and garnish with the remaining slices of spring onions and coriander and serve.

비터 멜론 수프는 대부분의 베트남 사람들이 설날에 먹는 전통 요리입니다. 여주(여주)를 넣고 다진 돼지고기로 속을 채운 후 가벼운 수프에 끓입니다. 흰 자스민 밥과 함께 먹는 간편하고 건강한 요리.대부분의 베트남 사람들은 이것이 당신이 좋아하거나 싫어하는 요리라고 말합니다. 나는 그것이 당신에게서 자라나는 것이라고 믿습니다.어렸을때 수박이 너무 달아서 이 수프를 정말 싫어했는데.... 격렬한. 그런데 나이가 들면서 입맛이 변했어요. 나는 이제 이 요리를 좋아해서 혼자 먹을 수 있습니다.내가 가장 좋아하는 부분은 돼지 고기 다진 혼합물입니다. 나는 더 큰 배치를 만들고 여분의 속을 수프에 추가되는 미트볼로 바꾸는 것을 좋아합니다. 미트볼만 주어서 여주를 좋아하지 않는 사람에게 이 수프를 제공하는 좋은 방법입니다.비터멜론 속을 채운 수프 레시피를 여러분과 공유하게 되어 기쁩니다!재료12조각으로 썬 큰 비터 멜론 2개1 1/2 lbs 다진 돼지고기검은 후추 1작은술설탕 ½작은술소금 1작은술물 5컵1 tbsp 봄 양파/scallions 및 1 tbsp 실란트로 잘게 썬 것지침요리를 시작하기 최소 1시간 전에 큰 여주 1개를 12등분으로 자르고 씨를 제거한 다음 소금물(소금 1티스푼이면 충분) 냄비에 1시간 이상 완전히 담가 쓴맛. 멜론은 오래 담가둘수록 쓴맛이 덜해집니다.믹싱 볼에 다진 돼지고기에 다진 마늘, 소금, 후추, 설탕, 잘게 썬 대파, 고수를 각각 한 스푼씩 넣고 섞는다.스토브의 냄비에 물을 끓입니다.여주 조각의 물기를 빼고 차 스푼을 사용하여 풍미있는 돼지고기 혼합물을 각 쓴멜론 조각에 단단히 채우고 각 조각이 완전히 채워지도록 아래로 누릅니다.다른 냄비에 멜론 12조각을 넣어 바닥에 멜론 1조각이 앉도록 합니다. 끓어오르면 약한 불로 줄여서 10분 정도 끓인다.그릇에 조각을 나눈 다음 육수를 붓고 나머지 대파와 고수 조각으로 장식하고 서빙합니다.

베트남 비터 멜론 수프(Ko Qua Soup)

ゴーヤのスープは、ほとんどのベトナム人が旧正月に食べる伝統的な料理です。ゴーヤ（ゴーヤ）をポークミンチに詰め、軽いスープで煮込んだものです。蒸し白ジャスミンライスと一緒に食べるシンプルでヘルシーな一品。ほとんどのベトナム人は、これはあなたが好きか嫌いかどちらかの料理だと言います。それはあなたに成長するものだと思います。若い頃はゴーヤがすっごくて、このスープが大嫌いでした…。苦い。しかし、年をとるにつれて私の好みは変わりました。私は今この料理が大好きで、それだけで食べることができます。私のお気に入りの部分は豚ひき肉の混合物です。私はもっと大きなバッチを作り、余分な詰め物をミートボールに変えて、それをスープに加えるのが好きです。これは、ミートボールを与えるだけなので、ゴーヤが苦手な人にこのスープを提供するのに適した方法です。ビターメロンのぬいぐるみのレシピをお伝えできることをうれしく思います。材料大きなゴーヤ2個を12個にスライス11/2ポンドのミンチポーク黒コショウ小さじ1砂糖小さじ1/2小さじ1塩水5カップネギ/ネギ大さじ1と細かくスライスしたネギ大さじ1手順調理を始める少なくとも1時間前に、大きなゴーヤを12個に均等にスライスし、種を取り除き、塩水（小さじ1杯の塩で十分）の鍋に少なくとも1時間完全に浸して、減らします。苦味。メロンを長く浸すほど、苦味は少なくなります。ミキシングボウルで、細かく刻んだ豚肉と、細かく刻んだにんにく、塩、黒胡椒、砂糖、細かくスライスしたネギとコリアンダーを大さじ1杯ずつ混ぜ合わせます。ストーブの鍋に水を入れて沸騰させます。ゴーヤのスライスを水気を切り、ティースプーンを使用して、香ばしい豚肉の混合物を各ゴーヤのスライスにしっかりと詰め込み、各部分が完全に満たされるように押し下げます。ゴーヤの12枚を別の調理鍋に入れ、メロンの各部分が鍋の底にくるようにします。沸騰させてから弱火にし、10分ほど煮込みます。ボウルに分けて、スープを注ぎ、残りのネギとコリアンダーのスライスを飾り、サーブします。