Stuffed bitter melon with marinara sauce from The Slanted Door: Modern Vietnamese Food by Charles Phan

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Notes about this recipe

  • chawkins on October 17, 2019

    Made this with the last two bitter melons from the garden. This was okay but I much prefer them in the usual garlic black bean sauce. Unlike most Asian meat stuffing that are bind with cornstarch, Charles Phan chose to bind the ground pork western style, with an egg and bread crumbs.

  • sosayi on April 14, 2017

    So easy to make, and so, so delicious. I get excited every summer when bitter melon is fresh at the market. I normally just hollow out bitter melons and then stuff them with the sausage before roasting, rather than making rounds and pan-frying. Try it!

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