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Mung Bean, Chickpeas and Bitter Gourd Shoots Soup 1

Mung Bean, Chickpeas and Bitter Gourd Shoots Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Free Style


  • 1 cup green mung beans
  • 1 400 g can chickpeas, drained
  • 1 litres pork or chicken stock
  • 300g pork belly cubed (1 cm x 1cm)
  • 3 tbsp hibe (dried shrimps)
  • 1 bunch bitter gourd shoots
  • 1 whole garlic, minced
  • fish sauce
  • pepper


  1. In a pot sauté garlic in oil until golden brown, remove garlic from pan then set aside.
  2. Add pork and fry until golden brown and crispy, remove pork from pan then set aside.
  3. Add hibe/dried shrimps and gently fry until really fragrant.
  4. Add mung beans and stock, bring to a boil and simmer for 30 minutes.
  5. Add the chickpea then simmer for 30 more minutes or until mung beans are really soft.
  6. Add the cooked pork, then simmer for an additional 10 minutes.
  7. Add bitter gourd shoots then season with fish sauce and pepper.