Savory Viet Dăm Bầu Cua Chua

Name: Savory Viet Dăm Bầu Cua Chua
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 medium-sized bitter melons, halved and cored; 250g fresh crab meat; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fish sauce; 1 tsp sugar; 1 tsp ground black pepper; 2 cups chicken broth; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp cornstarch; Fresh cilantro, chopped; Green onions, sliced

Bitter Melon and Crab Delight

A flavorful Vietnamese dish of tender bitter melon stuffed with succulent crab, blended with traditional Asian spices for a dish full of character and richness.

1 h 30 min
4
Intermediate

Ingredients

For the Bitter Melon

4 medium-sized bitter melons, halved and cored

For the Crab Filling

250g fresh crab meat

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp fish sauce

1 tsp sugar

1 tsp ground black pepper

For the Sauce

2 cups chicken broth

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp cornstarch

diluted in 1 tbsp water

For the Garnish

Fresh cilantro, chopped

Green onions, sliced

Preparation

Marinating the Crab Filling

Combine Filling Ingredients

In a bowl, combine crab meat, onion, garlic, fish sauce, sugar, and pepper.

Marinate the Mixture

Mix well and let it marinate for 20 minutes in the refrigerator.

Advance to Melon Prep

While marinating, proceed to prepare the bitter melon.

Preparing the Bitter Melon

Slice and Core

Slice the bitter melon in half lengthwise and remove the seeds and pith.

Use a spoon to gently scrape out the core of the bitter melon for a neat cavity.

Blanch the Melon

Blanch in boiling water for 3-5 minutes to reduce bitterness.

Drain and Cool

Drain and cool under running cold water, then pat dry with a kitchen towel.

Ensure the bitter melon is thoroughly drained to avoid excess bitterness in the dish.

Cooking Process

Stuffing

Fill each bitter melon half with the marinated crab filling, packing tightly.

Simmering

In a large pan, combine the chicken broth, soy sauce, and oyster sauce; bring to a gentle simmer.

Thickening

Add the cornstarch mixture to the simmering sauce to thicken, stirring constantly.

Plating & Serving