Stuffed bitter melon soup (Canh khổ qua)

1. Soak the wood ear mushrooms and glass noodles in warm water for 15 minutes, drain and finely chop both.

2. Mix the minced pork with the mushrooms, noodles, finely chopped shallots, fish sauce and pepper and work together well.

3. Cut the bitter melon into 4-5 cm cylinders, scoop out the seeds and white pith with a spoon and pack the cylinders tightly with the filling; shape any leftover filling into small balls.

4. Bring the water to the boil, add the stuffed melon and the meatballs and simmer gently for 25-30 minutes until the melon is tender and translucent.

5. Season with fish sauce and salt, skimming the foam as it cooks so the broth stays clear.

6. Sprinkle with spring onion and coriander and serve with rice.

Tip: An essential soup of the Lunar New Year in the south: its name also means "suffering passes", so it's eaten at the start of the new year. If it's too bitter, soak the hollowed-out melon in salted water for 10 minutes before cooking.