Most People Hate This Food…
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- Опубліковано 16 вер 2023
- 3 of my favorite ways to prepare bitter melon aka bitter gourd. Let me show the most popular ways this dish is served on the streets of Vietnam and then we will buy some from the local market bring it home and cook it for dinner.
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When I was younger, I hated bitter melon. I would only eat the meat and leave the bitter melon in the pot. But your palate changes the older you get, and you'll actually like it more than before.
Very true
its been 30yrs and i still hate it
my grandmother loved drinking bitter melon tea.
Now a day, the melons were harvested at much younger age so their bitterness was mild. You can tell by their skin color. If you want a much bitter one, pick the very dark green color.
Me too.. ☺️
This article is from Dr. Andrew Weil Harvard trained.
“Interestingly, bitter melon is one of the primary herbs taken to promote health in the Okinawan diet, notable because the older people on Okinawa appear to be the healthiest elderly population in the world. The island has the highest percentage of centenarians anywhere, the longest disability-free life expectancy, and a very low rate of heart disease.”
Nó khó ăn nhưng nó làm hạ huyết áp, có thể thay thế thuốc nên rất tốt cho người già thường bị tăng huyết áp
@@chanhle3908 Mẹ tôi bị cao huyết áp, thấy ăn cần tây hoặc củ dền là giảm huyết áp hiệu quả nhất
This is probably your best format and one that is missing in Vietnam. Too many American youtubers that walk around but not enough American youtubers that do the kitchen thing. What other American youtuber does cooking and is a chef?
Chad found his niche, tbf Dustin Cheverier does some cooking on his channel as well but mainly for entertainment purpose rather than as a cook
I love every single second of this video,
The camera work, the music, the direction and of course the food. It is all sooo well made.
I am surprised why Chad isn't one of the top channels about food right now, he perfectly balances style and substance in his videos, making it enjoyable to a casual viewer and helpful to a learning viewer.
I could not have put it better myself
Nếu anh ấy tương tác vài lời nói với dân địa phương sẽ đạt đăng ký kỷ lục
Vietnamese broth is typically a light broth made with crushed dried shrimps. You can find dried shrimps in every market and supermarket. They are a bit expensive if you count them by the kilos, but that's because they are concentrated and you only need a handful. My mom usually gives them a good rinse, maybe twice with clean water, then crush them lightly in the mortar & pestle, then steep them in hot water. Finally, when you are ready to make your "canh", you stir fry the shrimps, then add the shrimp water in, then add water, and season with salt, pepper, and a little MSG to taste.
Shrimp broth goes well with melon soups (gourd, squash, luffa, bitter melon, you name it).
We also have a minced pork light broth that goes well with leafy greens soups. It's basically just seasoned and sauteed minced pork, sometimes with some shallots.
minced pork soup goes with everything
ahhh, Chad's kids have inherited his spoon biting.
I love that you verbally explain your thought and every steps. Also, your enthusiasm for VNese food is really inspiring! Glad to see your channel is growing. 👍👍
Thanks so much
The word Khổ in Khổ qua (bitter melon) has many meanings: bitter, hardship, pain and suffering. Which are ironically the feelings you get when eating them for the first time.
My version usually uses mandoline to make it thin as paper, then put it on a pile of crushed ice. Then you can dip it into a dish full of pork floss. When it icy cool, the bitterness seem became milder a lot.
My mom always use spring onion to tie the stuffed one so the meat don't fell out, also we don't like over-stuffed like in video tho, if you got too much meat just do more meat ball
Indeed most people will hate bitter melon, but i love them, i mostly eat them raw, or dice them up and stir fry with eggs, even stuff pork and ear mushroom mixture in the melons and stew them with "quả sấu" which i believe they are called "dracontomelon". They just taste different.
Thanks for the awesome video!
I eat bitter melon almost every day. It naturally reduces sugar in the blood, ideal for preventing pre-diabetes without taking any medication.
at home, whenever we have pork stuffed bitter melon we use the fluffy seeds to make fried nuggets.
Dice the seeds, and ground pork, flour, egg yolk and panko, mixed up, shape into nuggets, dip into egg and cover with panko, then fry. It's delicious.
Also you can scrape off the seeds and stuff the meat using a single chopstick
That’s interesting, I’ll try it
The broth of pork bitter melon has dried shrimp in it to sweeten the soup. VNmeses often use dried shrimp in various of soups. For example, winter melon, leaf mustard, cabbage or morning glory...
My cantonese grandmother used to add dried slice shitake mushrooms to the stuffing. she'd soak it in purified water and use that water for the broth and then the mushrooms get a light chop and added to the meat mixture for the stuffing. it adds a hint of "sweetness" to the mixture (not to mention some umami flavor).
The fillings can also be ground fish or mixture of ground pork and shrimp.
Love the characteristic, the quality, the thorough explanations that you guys are putting into the show. 10/10 from me
Much appreciated
For my dad this thing is gorgeous, he can't live without it :)))
Love the editing this video! Getting better every episode :))
Glad to hear it
Please make the next video about soft shell crabs (especially how you cleaned and prepped them) I want to deep fry them myself but I'm quite concern about the innards
The more bitter the more delicious. I love bitter melon and every dishes about it.
I love this. Subscribed! You're a fantastic host! I have the same story as everyone else - I would always eat the meat and drink the broth, but I never ate the bitter melon. I tried it again last year and my palate has not changed much - still much too bitter with me.
I COMPLETELY relate with your wife!!! Most of my friends are Caucasian and I'm the only Asian (Vietnamese) one of the group. They find it so bizarre that I constantly consider things too heavily seasoned, and I easily find things way too salty! I feel so seen lol.
my god this video's quality is over the top, you killed this time chad
Thí is good for the body and mind. An anti cancer food everyone should consume
You did everything right, the leftover stuffings meatballs and even the excessive use of spring onion and coriander. I LOVE IT.
The bitter melon with pork floss is perfect for beginners. It's crispy and not bitter at all. After this dish, I start eating bitter melon soup and really like it. It's like coffee I think. It's bitter but good.
It’s surprisingly much less bitter then you would expect
I used to hate this since I was a kid and avoided them like vampire with sunlight.
But now, it tastes less bitter and better if you put sauce on.
Hong Kong style preparation would be stir fried with sliced beef in black bean sauce, super yummy. Blanch the bitter melon in boiling water for 2-3 minutes before stir frying to remove some of the bitterness.
love Bitter Mellon, because bitterness is a rare profile in food, I like to challenge myself in making sth that goes well with the bitterness, rather than fighting with it.
Bitter melon is, well, bitter. I used to hate it, but now I love it. It is not that bitter, and it make anything meat based taste twice as good. The bitter contrast and amplify the meat flavor.
Just don't have it with soft drink, if you drink anything with sugar these thing will feel much more bitter.
I love your aquascape! Subcribed immediately when i saw your tank
😂, thank you
Wow to me , this is the best cooking youtube channel on Vietnamese cuisine in English ever made .
Your expertise not only in cooking field but also in creating content.
dudeeeee this is the first time I ever watch your videos and I LOVE this one. The way you tell us everything about the bittermelon including VNese people's customs is just so detailed and passionate. I can feel the energy and the enthusiasm which I really like. Subbed and can't wait to see what other you've got to offer. Keep the good work going.
I was also very impressed with how he presented bitter melon. I loved how he put it on a screen and drew around it as well as gave it the southern, northern, and English names. Very informative, detail-oriented, and thorough. And the fact he took us from A-Z of introducing, cooking, and then eating it (including kids' reviews) was excellent.
Would be nice to see you tackle the shellfish and snail stuffs, it's pretty unique to Vietnam.
I'm a 100% VNese guy and trust me, both of them are looking really, really good. I can't even cook that good at home.
Bitter melon is very good medicine for health - If you be have a cough due to heat , eating bitter melons is so amazing …👍😋😋 🥰
Markets like these are always amazing
Love the video editing style - fresh and fun! You're very thorough in explaining the ingredient and its origin/details. Keep it coming 👍
Bitter melon is amazing...Vietnamese love it. I am Vietnamese and possibly my favorite thing to eat as a side soup. NOM NOM NOM!!! Aand you get a follow cause you are cool and a chef and in Vietnam LOL Blessings! Enjoy Vietnam.
People who want to explore new cuisine will love it
Chad, I'm from Vietnam, I love the content you make and honestly your starting to become one of my favorite channels. May I suggest in your next video you make a dish called Chuối Đậu? I used to eat it a lot when I was young and I loved it. I think you will too.
Thank you so much. I have tried that dish twice so far I love it
You nailed it man, I watched your video from start to end, which is sth I havent done in a while, thankyou!
Thanks for the content Chad
another banger from mr Chad I love it!
The thing is bitter melon the way people eat it, it's not ripe it's still in its green un ripen form that's why it's bitter. When it's ripen it turns orange and sweet
So after watching I got some at the local Indian grocery and stir fried it with egg, scallion over rice with dark soy sauce, lime, sriracha, chili flakes and msg. It was pretty awesome. Going to try in a coconut curry next.
Good
The best way to reduce bitterness is high heat, which is why bitter melon + egg is much less bitter when the bitter melon is in a soup. Because the soup can never go higher than 100⁰C
it's like getting used to drinking tea and black coffee
Meat floss on top of iced sliced bitter melon is another great dish too!!!
oh wow this channel is so underrated
I love the quality of the video
Just a suggestion that you can do the stuffing style with winter melon too and it's 1 of my most favourite soup !!! love the content and editting
Dang, 5:30 even the dish is rotating... Simple but really fresh way to do food content right there.
I love the work you're putting in here. Keep it up. Thank you.
Thank you so much
Love the editing style!
Great video! Love the family involvement!
Try making the Chinese version, stuffed with fish paste and then pan fry it.
Can you try cooking with khoai mo. It would be something that a lot of people havent used before. Also, youve forgot to mention bitter melon is good at regulating your glucose absorbtion. My mum is a diabetic and she has been eating and taking bitter melon extract. It helps a lot.
Chad, you need a làn đi chợ, which is a hard plastic open top hand bag that people take with them to the market to put all the stuff in instead of holding all the plastic bags by the handle. Then you can shop at wet markets like a pro.
I just subscribed your channel because I like your video very much. You gave very good instructions on how to make the kho qua soup.
Bitter melon can be pickled and made into very delicious sald in the North, I highly recommend it
It’s a hit or miss with viet kids as they grow up, some will still dislike it, but others learn to love & appreciate it. But instead of the green or dark green bitter melon / bitter gourd variant, there’s a white one that goes by Taiwanese bitter gourd or Pearl white bitter gourd. Less bitter but still has bitter notes, slightly sweet notes too, overall delicious.
I have seen that but never tried it
my family slice up the raw bitter melon way more thin , like 2 piece of paper folded together
Chad! Love your video❤. Keep up the good work man ..
Thank you so much
My younger one hated bitter melon so much, but now I am kinda love it for two reasons. It’s Vietnamese name of unlucky passing and it somehow can lower sugar level, which should be good for health. 😂
Had to subscribe for Liam! 😂😂 Great episode!
You can use hot water to make it faster when soaked ear mushroom and dry noodle
Top notch content!
Wow... the production quality improve a lot! Love your vids.
Thanks so much!
I like the stuffed bitter melon. It's like a reward inside to eat the bitter melon part. Never had the bitter melon with eggs but seems pretty simple enough.
Not a fan of of stir fried bitter melon but love the bitter melon stuffed with mince soup. However, the best bitter dish is "Rao Dang Mam Nem" with boiled pork accompany with steamed rice. Luckily, we have access to almost ALL of the Viet veggies where we live. You should do a clip on this very very very underrated Southern "provincial" dish. The secret is in the Mam Nem sauce mix.
I like bitter melon so much!
The editing is 🔥 as usual
i was born in Australia and im Vietnamese and i love bitter melon
some serious good editing skills here 🙌
We’re always eating bitter melon when it’s in season in the US. Mom usually makes it stuffed with ground chicken now instead of pork. We pronounce it with an H sound for some odd reason..
Can you make lemon grass ginger chicken that’s a little spicy? My mother makes it with bone in chicken and then the fat renders down a little and I spoon it over my rice. It’s so good
I love eating bitter gourds. When you are used to the bitter flavor, you get addicted to them.
Subscribed so Liam won’t cry ❤. Enjoyed the video
aww. your family is adorable. I grew up hating eating bitter melon but it's my family's favorite. now, being diabetic, my mom dehydrate thin slices of the bitter melon so i can make a tea to drink to help with the sugar blood level.
Love the content!!🎉
May I suggest to use boiled green onion to tie the whole stuffed melon so the meat won't pop out while cooking. I used to hate bitter melon as a kid but now I absolutely love it. Thanks for sharing these awesome dishes.
I first tried the stuffed bitter melon at a Com Tâm spot in Vinh Long it was really strange at first, but I couldn't stop eating it !! Now I love it any way I can get it !! You should try the dark green fuzzy one, it is really bitter !! This Indian restaurant near me has it battered and deep fried !!
The dark green Indian one is sold in the Cambodian markets here in Seattle; the perception is that it's got more of the healthy stuff than the smooth one. I can't quite deal with that one yet. 😟 Goalz.
😂
I have seen that big haven’t tried it yet
@@yeschefwithchadkubanoff Seems a lot of people see it as more medicinal.
The simplest dish is to stir fried it using lard in high heat and a bit of garlic. Then finish with a dash of fish sauce and tốp mỡ.
I would make noodle broth dishes like Pho and Bun Bo Hue and put thinly sliced bitter melon strips into it along with the other herbs and veggies.
I hated it as a kid too but my palette as an adult really likes it, doesn't seem too bitter anymore. Btw, 600.000VND is around $25, not 13 but still very cheap
My mom makes dishes with bitter melon and the two i like is the stuff bitter melon and another dish she makes with eggs.
On top of soaking in salt water, next time you try to add a little bit of sugar when you cook bitter melon. Sugar dampens down the bitterness nicely.
Just a little sugar wouldn't affect much on the final taste, so don't worry.
Chad is such a charmer.
Daaaaamn, those 2 dishes are some of the best & decadent Viet soul food. OMG, u knew how to make the bitter melon stuffed with meat? Impressive 👏
Love Tan My Market, my local one too!
Tip 1: I noticed your meat filling is not sticking with the bitter melon shell. My Mom called it the abandoned ship. One trick to help is after filling the bitter melon shell, get some fish sauce and rub over the open meat end. I don't know the science as to why but ever since I did that, the filling has never abandoned the bitter melon ship.
TIp 2: You got the smaller variety of bitter melon in the vid but there are larger variety for which a normal spoon is too big and a tea spoon is not long enough. Solution: use the spoon handle to scoop out the inside. It also reaches depper inside to remove more of the core.
Tip 3: It's pretty common in the Mekong Delta to use cá thát lát paste (it's like giò sống but made from bronze featherback fish). It used to be cheaper than pork 25-30 years ago but I heard it costs a kidney and a half to buy now. But since I grew up eating that version, I prefer it over pure pork version.
Tip 4: In addition to salting, blanching also helps reduce the bitterness. You can also think of fuzzy puppies while eating bitter melon and it helps too. Or you can just embrace the bitterness.
1. That is a strange technique but ok I’ll try it.
I have tried the fish paste version before and like it as well 👍
I love bitter melon, specially with meat stuffed inside. It’s healthy and it helps lower your blood sugar. 😊
When I was a child, I for sure didn't like eating it. Now I usually stuff them with meat and make soup from it. I always eat the outer layer first, and leave all the meat at the end, and while I don't hate it anymore, eating like that makes me feel like overcoming hardship (which is also its name)
Yup, one of things I just can't come round to, although my wife loves it and sneaks it into dinners some time 😅
Such high production quality. You’ll blow up soon
Fun fact, soaking thin slice of bitter melon in cold water will reduce a lot of it's bitterness. Eating it raw with ruốc is the best
Would love to see you make thit kho? I'm not sure if it was on the channel yet. Love watching you make Vietnamese dishes and seeing your kids try it!
I will soon
love the videos
4:18 cool effect transition :)))
I hope the channel has more Vietnamese subtitles so I can easily compare in studying.Thank you for making the video ❤
Such cool kids. :-)
I've eaten a lot of bitter melon with egg, it's one of my favorite quick dishes. I've heard a lot about the stuffed one but always put off making it because it sounded fiddly...but this looks pretty easy and straightforward and I'll try it tomorrow!
The small ones you have look lovely; here in the US I've only ever seen the long ones, so some of mine will be double open ended!
Thanks for the inspiration!
Side note - the healthy properties are also renowned in Turkey; there they use the dough pointed "Indian" type. It's allowed to ripen, then cooked and mashed with lots of olive oil, and eaten as a tonic. I never tried it. When they ripen they turn yellow, with bright red arils around the seeds like pomegranate seeds, so they call it "kudret narı" - "power pomegranate."
U dont have to do as fancy as he did, start out with a simple bittermelon stuff with minced meat if u arent sure yet because its so quick and easy to make
@@heroes8844 Yep that's what I did! :-) But the short ones really do look nice.
you can already tell your older boy is very smart