Nyob Zoo All!
I wanted to share this refreshing bitter melon salad I learned from my auntie who learned it from one of her relative. Everyone likes to add different ingredients to this salad so I’ll show you my take on it. This salad is refreshing and textually fun. The bitter melon is eaten raw in this salad. YES! You can eat bitter melon raw. It’s not too bitter (at least for me) and has a great subtle crunch to it. Sour pork is added for additional flavor. I like to add shredded chicken for more protein and herbs to lift up this salad. The seasoning is as simple as just salt and lots of lime juice. Yes! It’s that simple. So if you love bitter melon, this salad is for you. It’s great over rice and or can be enjoyed as it. So give it a try! Happy cooking.
Main Ingredients
Bitter Melons: There are many types of bitter melons. You’ll see some light green to spiky ridged dark green colored ones to even white colored version. All bitter melons contain seeds which are usually removed before cooking. The tender leaves are also edible. Bitter melons can be eaten raw or cooked. The different types of bitter melon does have their level of bitterness. I find the light green ones to be less bitter than the Indian style dark green spiky ones. The white colored ones are probably the least bitter, making it a much more pleasant version to use if you desire just a hint of bitterness into the dish.
Bitter melons are used universally. You’ll see it in salads, soups, stews, stir fry, stuffed and baked, and so many more in many countries. Hmong people enjoys it in a soup, stir fried, stuffed, and or sliced raw in a salad. Green skin bitter melons are my go to ones to use since they have just the right amount of bitterness for me.
Fermented Sour Pork: Gives this salad more flavor and extra protein. Sour pork is cured so it can be eaten without cooking. You can find them at any Southeast Asian grocery store either in the fridge or sometimes frozen.
Shredded chicken breast: I like adding shredded chicken for texture, flavor, and extra protein.
Herbs & Aromatics: This salad must have culantro (or also known as sawtooth coriander). Fresh ginger slices are added to give it a bit of subtle spice and brightness. Peppers for some kick and red onion for flavor and texture.
Seasoning: Salt to season and lots of lime juice to brighten up the salad.
Make sure to remove the seeds before slicing them thin. Since the bitter melons are eaten raw, it’s best textually if you slice them thin so they can break down when seasoned with salt. 
Salting the bitter melon will soften the bitter melon since it will draw out some of the moisture. It also reduce some of the bitterness. It will also give the bitter melon some seasoning since it is eaten raw in this salad. Once salted, rinse at least 2 times in cold water and drain well. Squeeze out access liquid before adding the rest of the ingredients in.
Boil the chicken breast in some salt and lemongrass. Allow it to cool before shredding it. 
Slice the sour pork to your desire thickness and size.
Chop the culantro. I like a generous amount in this salad since it compliments the bitter melon quite well. Red onion is optional but I like to add it in for flavor and texture. Shallots can be substituted if you like.
Mix everything together and season.
What should this salad taste like? It should be light and refreshing in flavor. The lime really makes this salad refreshing. The bitter melon has just the right amount of bitterness. It’s slightly crunchy and pairs well with all the herbs, aromatics, and protein added. It can be eaten as is or as a meal over some fresh steamed rice.
Enjoy!
-Cindy Her (C.HerCreations)
Bitter Melon Salad
Ingredients
For the bitter melon prep
- 1 lb bitter melon (seeds removed & sliced thin)
- 1 tbsp salt (to salt the bitter melon) (18g)
For the chicken breast
- 1 chicken breast (375g) or (about 13oz)
- 5 cups water
- 2 tsp salt (12g)
- 1 lemongrass stalk (slightly smashed)
To finish the salad
- 1 1/2 cups culantro (77.5g) (chopped)
- 1/2 red onion (90g) (sliced thin) (shallots can be used as a substitute)
- 1/4 cup fresh ginger (32g) (sliced thin)
- 2-3 whole Birds eye chili peppers (diced) add as much as you like
- 2 (5.2oz) fermented sour pork logs (sliced) (300g)
- 1/3 cup fresh lime juice (72g)
Instructions
For the bitter melon
- Cut the bitter melon in half (long ways) and remove the seeds. Face flat side down and slice THINLY into half rings. Place it into a colander and salt the bitter melon with 1 tbsp of salt. Mix well and allow it to sit for at least 1 hr to help soften the bitter melon since it will draw out some of the moisture. After an hour, rinse it at least 2 times in cold water and drain well. Squeeze out access liquid and set aside.
For the chicken breast
- In a pot, add in the water and allow it to come to a boil. Once it boils, add in the salt, lemongrass, and chicken breast. Allow it to cook for at least 20 or more minutes until the center of the chicken breast is fully cooked to 165 degree F'. Remove the chicken breast and allow it to cool before shredding it.
To finish the salad
- In a bowl, add in the well drained bitter melon, shredded chicken, sliced fermented sour pork, sliced ginger, chopped peppers, culantro, red onion, and lime juice. Mix well. Taste and adjust seasoning as needed. Feel free to add a little more salt if needed. Fish sauce can be added for more umami but I find this salad to be a lot more refreshing and clean tasting without the fish sauce so I don't add it in. This salad is best and much more flavorful if you let it sit in the fridge for at least 2 hrs to allow everything to marinade and the flavors to bloom. You can however enjoy it right when you finishing making it. Serve with fresh steamed rice.
