Bitter Melon Salad
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 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.
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.
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