Savory Viet Dăm Bầu Cua Chua
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
For the Crab Filling
For the Sauce
For the Garnish
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
Savory Viet Dăm Bầu Cua Chua
Savory Viet Dăm Bầu Cua Chua
Chef’s Tip
Make sure to drain the bitter melon well to balance its sharpness with the sweet crab filling.
Plating & Serving
Place the stuffed bitter melon halves on a platter and spoon the savory sauce generously over the top. Garnish with chopped cilantro and green onions for a fresh finish.