Stuffed Bitter Melon Soup (Canh Khổ Qua Nhồi Thịt)

Rinse the vegetables and let them dry.
Soak the wood ear mushrooms in warm water for 10 to 15 minutes. Then, mince them.
Chop the cilantro, onion, and scallions into small pieces.
Leave some scallion leaves intact to use as binders for the bitter melons.
Cut the carrot into pieces or flower shapes.
Chop the daikon into large pieces.
Cut off both ends of the bitter melons.
Slice them open lengthwise.
Use a teaspoon or the handle of a tablespoon to remove the seeds.
Combine the ground pork with the pork paste, onion, and wood ear mushrooms.
Season the mixture with sugar, salt, and ground pepper.
Mix well using a spoon or your hand (remember to wear food prep gloves).
Fill the saucepan with water. Bring the water to a boil and add a little salt.
Blanch the bitter melon along with a few whole scallion stalks. Once done, transfer them to an ice bath.
Stuff the filling into the bitter melons.
Tie a scallion stalk around each bitter melon.
Roll the unused filling into meatballs.
Pour pork bone broth into the stockpot and bring it to a boil.
Once boiled, add all ingredients to the pot. Cook for 20 to 25 minutes on medium-low heat.
After 20 - 25 minutes, season the soup with soup powder, salt, and sugar.
Cook for another 5 minutes, then turn off the heat.
Sprinkle scallions, cilantro, and a little ground pepper on the soup.
Enjoy!