📝 About This Recipe
Khổ Qua Xào Trứng is a beloved Vietnamese comfort dish that masterfully balances the distinctive, sharp profile of bitter melon with the rich, velvety sweetness of farm-fresh eggs. This stir-fry is a staple of family dinners in Vietnam, prized not only for its unique 'bitter-sweet' finish but also for its cooling medicinal properties. When prepared correctly, the melon retains a crisp-tender bite while the eggs form delicate, golden ribbons that cling to every slice.
🥗 Ingredients
The Produce
- 2 large Bitter Melon (bright green, firm, and roughly 8-10 inches long)
- 2 pieces Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 2 stalks Green Onions (cut into 1-inch batons)
- 3 sprigs Cilantro (for garnish)
The Egg Mixture
- 4 large Chicken Eggs (room temperature)
- 1 teaspoon Fish Sauce (Nước Mắm) (premium quality)
- 1/4 teaspoon Ground White Pepper (for a subtle floral heat)
Seasoning and Sautéing
- 2 tablespoons Neutral Cooking Oil (grapeseed or vegetable oil)
- 1 teaspoon Granulated Sugar (to balance the bitterness)
- 1/2 teaspoon Mushroom Seasoning or Chicken Powder (for umami depth)
- 1 tablespoon Kosher Salt (for the pre-soak only)
- 2 tablespoons Water (to steam-cook if needed)
👨🍳 Instructions
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1
Prepare the bitter melon by slicing them in half lengthwise. Use a metal spoon to scrape out the white pith and seeds thoroughly; the more white pith you remove, the less bitter the dish will be.
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2
Slice the melon halves crosswise into very thin crescents, about 1/8 inch thick. Uniformity ensures even cooking.
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3
Place the sliced melon in a bowl and toss with 1 tablespoon of kosher salt. Let it sit for 10 minutes to draw out the bitter juices, then rinse thoroughly under cold water and pat dry.
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4
In a small mixing bowl, crack the 4 eggs. Add the fish sauce and white pepper, then whisk lightly. Do not over-beat; you want the yolks and whites just combined.
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5
Heat a wok or large non-stick skillet over medium-high heat. Add the cooking oil and swirl to coat the surface.
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6
Add the sliced shallots to the hot oil. Sauté for 1 minute until they become translucent and fragrant.
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7
Toss in the minced garlic and stir for 30 seconds. Be careful not to burn the garlic, as it will turn bitter and ruin the flavor profile.
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8
Increase the heat to high and add the bitter melon slices. Stir-fry vigorously for 3-4 minutes. The melon should turn a vibrant, bright green.
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9
Sprinkle the sugar and mushroom seasoning over the melon. If the pan looks too dry, add 1-2 tablespoons of water to create a tiny bit of steam to soften the melon.
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10
Once the melon is tender but still has a slight snap, pour the egg mixture evenly over the vegetables.
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11
Let the eggs sit undisturbed for 15-20 seconds to allow the bottom to set, then gently fold the mixture over with a spatula.
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12
Continue to gently toss for another minute until the eggs are cooked through but still moist and fluffy. Avoid overcooking the eggs into dry rubbery bits.
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13
Stir in the green onion batons and remove from heat immediately. The residual heat will wilt the onions perfectly.
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14
Transfer to a serving platter, garnish with fresh cilantro and an extra dusting of black pepper.
💡 Chef's Tips
To reduce bitterness further, soak the sliced melon in ice water for 15 minutes after the salt rub. Choose melons with wider ridges; these are generally milder than those with thin, jagged 'teeth'. Always cook on high heat to prevent the melon from becoming mushy and grey. If you prefer a 'drier' stir-fry, ensure the melon is patted completely dry with paper towels before hitting the wok. For a vegetarian version, substitute fish sauce with a high-quality light soy sauce or liquid aminos.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steamed jasmine rice for a complete meal. Pair with a side of 'Thịt Kho Tàu' (Braised Pork Belly) to balance the richness of the pork. Offer a small dipping bowl of soy sauce with sliced bird's eye chilies on the side. Accompany with a light clear broth, such as a simple shrimp and chive soup. Enjoy with a glass of iced jasmine tea to complement the herbal notes of the melon.