Ingredients

• 1 lb bittermelon (sectioned into 1/3)
• 1 tbsp chicken powder
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/3 tsp MSG
• 2 stalks green onion (sliced into 2” pieces)

For the filling:

• 1/4 lb ground pork
• 2 tbsp dried woodear mushroom (shredded)
• 1/4 bundle (12 oz) thin clear vermicelli
• 1 tbsp fish sauce
• 1/2 tsp sugar
• 1/3 tsp MSG
• 1/3 tsp black pepper

Procedure

1. Pre-soak your dried woodear mushroom and thin clear vermicelli in warm water for 10 minutes. Drain; rinse, and cut your vermicelli into smaller slices with a pair of scissors. Set aside.

2. Clean and slice your bitter melon into thirds. Hollow the seeds out.

3. Combine all the ingredients for the filling. And stuff each bittermelon section with enough pork mix.

4. Add all stuffed bittermelon into a 3 qt pot and add water to fill half the pot. Bring to the stove and bring to boil over medium high heat.

5. Once boiling, remove all the impurities from the broth and discard. Lower the heat to simmer and cook for 15 minutes.

6. Add all the seasonings: fish sauce, sugar, chicken powder, MSG. Add green onions and taste to adjust if needed.

7. Serve hot with side of rice.