Two medium length bitter melons
6 cups of water or chicken broth
1 green onion, thinly chopped
1 peeled shallot
1/2 lb ground pork
1 tsp fish sauce
1 tsp ground pepper
1 tsp sugar
1/2 tsp salt
1 minced shallots or small onion, diced
1/2 cup bean thread noodles, soaked in warm water about 10-15 min, drain and cut in 2-3 inch length
1/4 cup wood ear mushrooms, soaked in warm water about 10-15 min, drain and cut thinly
In a large mixing bowl, mix together the pork, fish sauce, sugar, pepper, salt, shallots, wood ear mushrooms, bean thread noodles and mix well. Cover and set aside.
Slice melons cross wise into 1 to 1.5 inch pieces. Using a table spoon or knife, drive it between the green outer flesh and the center white pith. Hold the bitter melon in one hand and spoon/knife in other, and slowly core out the pith and seeds with a circular motion.
Add the peeled shallot to the water/stock and bring to boil. In the meantime, stuff the bitter melons with the pork stuffing. When boiling add the stuffed bitter melons and cover reducing heat to low, cook for about 20 minutes or until the center of the pork is done. Season with some salt to taste. Transfer to soup bowl and garnish with chopped green onion . Serve with jasmine rice.