Authentic Vietnamese Kho Qua Kho Hoi Recipe

Ingredients

  • 4 bitter melons (kho qua)
  • 1 lb pork belly
  • 1 tablespoon vegetable oil
  • 3 cloves of garlic, minced
  • 2 shallots, finely chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 cups coconut juice
  • 1 teaspoon ground black pepper
  • 2 green onions, chopped

Steps and instructions

  1. Clean the bitter melons and cut them in half lengthwise. Scoop out the seeds and pith.
  2. Boil the bitter melons in salted water for 5 minutes, then drain and set aside.
  3. Cut the pork belly into thin slices.
  4. Heat the vegetable oil in a pan over medium heat.
  5. Add the garlic and shallots and sauté until fragrant.
  6. Add the pork belly to the pan and cook until it browns.
  7. Add the fish sauce, sugar, and coconut juice to the pan. Stir well.
  8. Add the bitter melons to the pan and stir to coat them in the sauce.
  9. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, or until the bitter melons are tender.
  10. Sprinkle the dish with ground black pepper and green onions before serving.

Tools for making

  • Cutting Board - Used for preparing and chopping the bitter melons, pork belly, garlic, and shallots.
  • Knife - Essential for cutting and slicing the bitter melons, pork belly, garlic, and shallots.
  • Pan - Used for cooking the pork belly and simmering the bitter melons in the sauce.
  • Spatula - Helps in stirring and mixing the ingredients in the pan.
  • Measuring Spoons - Needed for accurately measuring the fish sauce, sugar, and ground black pepper.

Recipe variations

  • Vegetarian Variation: Replace the pork belly with tofu or tempeh for a meat-free version.
  • Spicy Variation: Add sliced chili peppers or chili flakes for a spicy kick.
  • Seafood Variation: Substitute the pork belly with shrimp or squid.
  • Chicken Variation: Swap the pork belly with boneless chicken thighs or breast.
  • Vegan Variation: Replace fish sauce with soy sauce or tamari to make the dish vegan-friendly.
  • Herb Variation: Add fresh herbs such as Thai basil or cilantro for an extra burst of flavor.
  • Stuffed Bitter Melon Variation: Instead of cutting the bitter melons in half, keep them whole and stuff them with a mixture of ground pork, shrimp, and spices before cooking.
  • Coconut Milk Variation: Replace coconut juice with coconut milk for a creamier sauce.
  • Extra Vegetables Variation: Add sliced carrots, bell peppers, or other vegetables of your choice for added texture and color.
  • Gluten-Free Variation: Ensure that the ingredients used, such as fish sauce and other condiments, are gluten-free and suitable for individuals with gluten sensitivity or celiac disease.

Recipe overview

Welcome to our recipe for Kho Qua Kho Hoi, a traditional Vietnamese dish known for its unique blend of flavors. This dish features bitter melon (kho qua) and succulent slices of pork belly, cooked slowly until tender in a fragrant sauce of garlic, shallots, fish sauce, sugar, and coconut juice. The result is a rich, savory dish with a slightly bitter undertone - an unforgettable combination that truly defines the complexity of Vietnamese cuisine. Despite its sophisticated flavor profile, this recipe is surprisingly simple to make. So, let's explore the world of Vietnamese cooking through this hearty and comforting dish. Enjoy the journey!

Common questions

  1. Can I substitute the bitter melons with a different vegetable? No, the bitterness of the melon is essential to the flavor profile of this dish.
  2. Can I use a different type of meat? Yes, you can substitute pork belly with chicken, beef, or tofu if desired.
  3. Can I adjust the amount of fish sauce and sugar? Yes, you can adjust the amount of fish sauce and sugar to suit your taste preferences.
  4. Can I make this dish vegetarian or vegan? Yes, you can omit the pork belly and use plant-based alternatives like tofu or seitan.
  5. How should I serve Kho Qua Kho Hoi? It is commonly served with steamed rice or as a part of a larger Vietnamese meal.

Serving dishes and utensils

  • Cutting board - Used for chopping and preparing ingredients
  • Knife - Essential for cutting the bitter melons and pork belly
  • Pan - Used for sautéing and simmering the ingredients
  • Stirring spoon - Helps in stirring and mixing the ingredients in the pan
  • Serving dish - Used for presenting the final dish

Origin stories

Kho Qua Kho Hoi is a traditional dish hailing from Vietnam, a country known for its unique and flavorful cuisine. This dish is a testament to Vietnamese people's creativity in the kitchen, transforming simple ingredients into spectacular meals. The star ingredient, bitter melon, is often considered a challenging vegetable due to its bitter taste. However, with the addition of rich pork belly and the sweetness of coconut juice, the bitterness becomes a pleasant undertone — a culinary symbol of life's bitter-sweet experiences. Vietnamese elders often say that enjoying bitter melon helps one appreciate the sweetness of life. So, this dish, in essence, isn't just a meal, but a piece of wisdom passed down through generations in Vietnamese kitchens.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.