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Khổ Qua Xào Trứng | Sautéed Bitter Melon & Scrambled Eggs

Bitter melon is a gnarly looking veggie with a pungent bitterness to match, which may deter the uninitiated palate. Nonetheless, I invite you fearless eaters out there to broaden your palate and test your palate's threshold for bitterness.
Prep Time 10 mins
Cook Time 15 mins


  • 2 bitter melons
  • 1 onion, sliced
  • 2 eggs
  • 1/4 tsp fish sauce (nước mắm)
  • salt and pepper to taste
  • chopped cilantro
  • 1-2 finely sliced green scallions


  • After washing and patting the bitter melon dry, trim the ends. Cut them in half across the middle, then halve each half lengthwise. Scoop out the seeds and white pith core with a spoon. Then, slice each of the halves into half moons no thicker than 1 cm.
  • In a small bowl, beat the eggs with a dash of ground black pepper and fish sauce. Set aside.
  • Heat cooking oil over high heat in a sauté pan. Sweat the onion slices and once fragrant, add the sliced bitter melon. Season with a couple pinches of salt, but not too much because the eggs seasoned with fish sauce will add to the dish's saltiness. Continue stirring until the bitter melon is cooked. The color of the bitter melon is a good indicator of whether it is adequately cooked. It becomes a brighter, slightly translucent green color once it’s ready.
  • Push the bitter melon to the side to make room for the eggs. Pour the eggs in, stir so as to scramble them, and fold in the bitter melon as the eggs begin to cook. Add the sliced scallions. Once the eggs have cooked, garnish with the chopped cilantro and a sprinkling of ground black pepper.


This dish is often served as part of a family-style meal as an accompaniment to a main protein dish (such as this, this or this) and a brothy soup along with steamed jasmine rice.
Course: Side Dish
Cuisine: Vietnamese
Keyword: bitter melon, eggs, Quick & Easy, Vegetable