Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Stir-Fried Bitter Melon with Soy Sauce
This classic Vietnamese dish features tender slices of khổ qua (bitter melon) stir-fried until slightly caramelized and glazed with savory xì dầu (soy sauce). The bittersweet flavors create a complex, addictive dish that pairs perfectly with steamed rice. Quick to prepare and bursting with authentic Vietnamese flavors.
27 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami6/10
Spicy2/10
🥄 Texture
Tender-crisp bitter melon slices that retain a slight bite, with lightly caramelized edges. Soft, slightly jammy onions and aromatic garlic provide contrast against the vegetal firmness.
👃 Aroma
Pronounced garlic and toasted sesame oil top notes, backed by savory soy sauce and a touch of caramelized onion sweetness. A fresh, green vegetal bitterness from the melon and a subtle white-pepper warmth round out the scent.
🍷 Pairs Well With
Chilled jasmine tea or a crisp pale lager; alternatively a dry Riesling or sparkling water with lime to refresh the palate and cut the bitterness.
🥗 Side Dishes
Steamed jasmine rice; a runny fried egg or steamed egg custard; lightly pickled cucumbers or daikon; simple steamed or pan-fried fish; silken tofu with scallions.
Ingredients(10 items)
- 12 medium khổ qua (bitter melon, about 400 grams, halved lengthwise, seeded, and sliced into 1/4-inch crescents)
- 23 tablespoons xì dầu (soy sauce)
- 32 tablespoons vegetable oil
- 44 cloves garlic (minced)
- 51 small onion (thinly sliced)
- 61 tablespoon sugar
- 71/2 teaspoon white pepper
- 81/4 cup water
- 91 teaspoon sesame oil
- 102 dried red chilies (optional, for heat)
Nutrition Information(per serving)
95
Calories
2.8g
Protein
7.5g
Carbs
7.2g
Fat
Instructions
- 1
Prepare the bitter melon by cutting it in half lengthwise. Use a spoon to gently scrape out the seeds and white pith from the center. Slice the bitter melon into thin 1/4-inch crescent-shaped pieces.
- 2
If desired, blanch the bitter melon slices in boiling salted water for 2-3 minutes to reduce bitterness. Drain well and pat dry with paper towels.
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
- 4
Add the minced garlic and sliced onion to the hot oil. Stir-fry for 1-2 minutes until fragrant and the onion begins to soften.
- 5
Add the bitter melon slices to the wok and stir-fry continuously for 3-4 minutes, allowing them to cook evenly and develop slight caramelization on the edges.
- 6
Pour in the xì dầu (soy sauce) and sprinkle the sugar over the bitter melon. Toss everything together well to coat evenly.
- 7
Add the water and white pepper to the wok. Continue stir-frying for another 2-3 minutes until the liquid reduces and the bitter melon becomes tender but still slightly firm.
- 8
If using dried red chilies, add them during this stage and remove before serving if you prefer less heat.
- 9
Drizzle the sesame oil over the dish and give everything a final toss.
- 10
Transfer the stir-fried bitter melon to a serving plate and serve immediately while hot, alongside steamed jasmine rice.
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