Pickled bitter melon is a famous delicacy from Que Vo, Bac Ninh. Photo: Dau Decor, Nguyen Ngoc Ha
Ms. Thanh Thuy, who owns a local produce stall in Que Vo, shared that the bitter melon harvest season typically falls between March and July. During this period, locals select unripe fruits to make pickles, while a small portion is sold fresh in the market.
“Raw bitter melon has a crisp, cool, and juicy texture similar to cucumbers. Ripe ones tend to be softer but not as fragrant as cantaloupes or honeydew melons. This variety of melon can be sun-dried for preservation and year-round consumption, but it’s most delicious when pickled,” she added.
According to this woman, there are two types of pickled bitter melon in Que Vo: regular pickled melon and flattened pickled melon (pressed melon). Both methods involve preserving the whole fruit, resulting in a white, pickled melon.
However, the difference lies in the texture and moisture content. Regular pickled bitter melon is soaked in brine, giving it a crisp, smooth, and juicy texture. In contrast, the flattened variety has less water content and can be stored for a more extended period. It undergoes a pressing process, resulting in a crisp yet chewy texture.
“Each household has its unique way of pickling bitter melon, either leaving the fruit whole or halving and removing the seeds. Nonetheless, the final product always retains the signature crisp texture and delicious flavor,” Ms. Thuy further explained.
For pickling, select bitter melons that are moderately ripe, with a straight shape and similar sizes at both ends. Photo: Thu Hang
Ms. Thuy also mentioned that to make delicious pickled bitter melon, one should choose fruits that are moderately ripe (not too young or old) and have a relatively straight shape. The ideal melon would have a head and tail of similar dimensions, with a length ranging from 20 to 40 cm.
After harvesting, the fresh fruits are washed and drained. The pickling process varies depending on whether one is making regular or flattened pickled bitter melon, each requiring different ingredients and techniques.
For regular pickling, the melons are soaked in a dilute salt solution for about two days and then removed and sun-dried. They are then pickled again and sun-dried once more to achieve a firm texture, ensuring crispness and freshness.
The final product should be intact, with an unblemished, glossy surface, and a white hue. It should have a mildly salty and sour taste, accompanied by a distinctive aroma.
The process of making pickled bitter melon is rather intricate. Photo: Jiang Nguyen
For longer preservation, locals often opt for the flattened pickling method. After completing the regular pickling steps, the melons are soaked in dilute brine again and weighted down overnight.
They are then sun-dried and soaked repeatedly until they reach the desired flatness, a creamy white color, and a chewy texture with reduced moisture content.
“Regular pickled bitter melon typically costs between 30,000 and 50,000 VND per kg, depending on the location and season. The flattened variety is more expensive, ranging from 120,000 to 150,000 VND per kg due to its intricate preparation and higher wastage—approximately 3 kg of fresh melon is needed to produce 1 kg of the flattened product,” Ms. Thuy informed.
Not only is pickled bitter melon a favorite among the locals, but it also attracts visitors from near and far. Photo: An Sap Tu Son
The vendor also revealed that regular pickled bitter melon has a shorter shelf life and should be consumed promptly. In contrast, the flattened variety can be stored for an extended period and conveniently transported to neighboring provinces.
Regardless of the pickling method, the final product boasts a crisp and fresh texture. It can be enjoyed as is or transformed into various delectable dishes, such as salads, braised meat, or fish…
Among the locals of Bac Ninh, stir-fried bitter melon with three-layer pork is a particular favorite. It’s a simple yet mouthwatering dish that goes exceptionally well with rice.
Stir-fried bitter melon with three-layer pork. Photo: Thu Hang
Pickled bitter melon is also used to create a refreshing and crunchy salad. Photo: Bao Chau
Ms. Ngoc Bich, a resident of Hanoi, shared that since discovering this unique delicacy from Que Vo, she often asks her acquaintances to buy and send her several kilograms. In her opinion, pickled bitter melon is a delightful and affordable treat that lends itself to various culinary creations.
“With regular pickled bitter melon, I usually remove the seeds because they aren’t as crisp and tend to hold more water. However, with the flattened variety, the seeds can be left intact since the pressing process ensures that the entire fruit, including the seeds, remains firm during cooking,” Ms. Bich explained.
From her experience, she recommends rinsing the pickled melon slices a few times with clean water and then squeezing them dry to reduce the saltiness and prevent water release during cooking.
“Pickled bitter melon has a tangy and salty flavor, and its crisp texture pairs wonderfully with three-layer pork in a stir-fry. It’s a dish that makes you keep reaching for more rice. It’s equally enjoyable during summer or winter,” she remarked.
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