Bitter gourd with duck eggs

Bitter gourd with duck eggs

Mưop đắng xào trứng vịt

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Bitter gourd, also known as bitter melon, originated in India and made its way to Vietnam via China. It is a knobbly fruit, reminiscent of cucumber, and grows on vines. It is commonly used in soups.

Duck eggs add richness to this dish, but chicken eggs can also be used. The egg balances out the bitterness of the gourd.

Ingredients

Quantity Ingredient
1 bitter gourd
2 duck eggs
vegetable oil, for pan-frying
1/2 teaspoon fish sauce
Lime and chilli dipping salt, to serve

Method

  1. Cut the bitter gourd lengthways, discard the seeds, then thinly slice the flesh.
  2. Break the eggs into a small bowl and lightly whisk with a fork. Season with a pinch of salt and freshly ground black pepper.
  3. Heat about 1 tablespoon of oil in a wok or frying pan. When hot, stir-fry the gourd for 2 minutes.
  4. Pour in the eggs and keep stirring to scramble the eggs. When the eggs are nearly set, sprinkle with the fish sauce and continue stirring.
  5. Remove from the wok and serve with the dipping salt on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again