3 Bitter Melon (Halved and Cored)
3 Liters Chicken or Pork Stock
Filling
1lb Ground Pork
10oz Cellophane Noodles
⅓ cup Rehydrated Black Fungus Mushrooms (Thinly Sliced)
1 TBSP Sugar
½ tsp Salt
½ TBSP Fish Sauce
¼ tsp Black Pepper
3 Scallions (Chopped)
In separate bowls soak the cellophane noodles and black fungus mushrooms in warm water for 10 minutes. Drain and dry well by squeezing out any excess water. Cut cellophane noodles into 2inch strands.
Cut the bitter melon into halves or 3in rounds. Remove the core by cutting or scraping out the inside.
In a large bowl make the filling. Combine the ground pork, cellophane noodles, mushrooms, sugar, salt, fish sauce, black pepper, and scallions. Mix well.
Stuff the bitter melon with the meat mixture. Save the leftover filling as it will be used as extra meat pieces for the soup.
Boil 2 Liters of stock and 1 Liter of water in a large pot. I use homemade chicken or pork broth.
Add the stuffed bitter melons and throw in small pieces of the leftover meat filling. Lower the temperature and simmer uncovered for 30 minutes or until the gourd is tender.
Season to taste and serve.
