Charred Bitter Melon and Anchovy Dip

Name: Charred Bitter Melon and Anchovy Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb (560 g) bitter melon, medium, halved lengthwise, seeded, cut into ½-inch thick semicircle slices; 3 tbsp (45 ml) extra-virgin olive oil; 4 whole (20 g) anchovy fillets in oil, drained; 3 whole (15 g) garlic cloves, peeled, minced; ½ whole (5 g) fresh Thai bird's eye chili, thinly sliced, seeds removed for less heat (optional); 1½ tbsp (22 ml) fresh lime juice; ½ tsp (3 ml) fish sauce; to taste kosher salt; ¼ cup (60 ml) water; 1 whole (20 g) scallion, white and light green parts, thinly sliced for garnish (optional)

From the MyKitchenBank Kitchen

A Vietnamese-inspired dip made with charred bitter melon that develops deep, smoky notes when exposed to high heat. Umami-rich anchovies and garlic balance the vegetable's natural bitterness, creating a complex, savory condiment. Serve with crackers, fresh vegetables, or alongside grilled meats.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 1.5 cups (360 ml)

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Steps

Before you start

Pat bitter melons dry with paper towels to help them char properly
Get a cast-iron skillet or heavy stainless steel pan very hot before cooking
Have all ingredients measured and ready, as the charring step is quick

1
Prepare and dry bitter melon
- Cut the bitter melons in half lengthwise and use a small spoon to scrape out all the seeds and white pith from the center.
- Slice each half into ½-inch thick semicircles.
- Lay them on a clean kitchen towel and pat very dry with paper towels—removing surface moisture is critical for good charring.
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Ready when: Slices look completely dry with no visible moisture
Tip: Don't skip the drying step; wet vegetables will steam rather than char.
2
Heat skillet until smoking
- Place a large cast-iron skillet or heavy-bottomed stainless steel pan over medium-high to high heat.
- Let it heat for 3–4 minutes until it is very hot—you should see wisps of smoke rising from the surface and a water droplet will evaporate instantly on contact.
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Ready when: Pan is smoking lightly and water droplets sizzle violently
Tip: A properly heated pan is essential; a cool pan will soften the melon instead of charring it.
3
Char bitter melon slices
- Working in a single layer (do not crowd the pan), add the bitter melon slices.
- Leave them untouched for 2–3 minutes so they develop a deep brown to blackened char on the bottom.
- Flip each slice with a wooden spoon or tongs and char the other side for another 2–3 minutes.
- Some slices may need to overlap slightly; char them in two batches if necessary.
- Transfer the charred slices to a cutting board to cool slightly.
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Ready when: Both sides are deeply browned and slightly blackened at the edges; flesh is tender when pierced
Tip: Resist the urge to stir or flip constantly; let the melon sit for color development.
4
Rough-chop charred melon
- Once the charred bitter melon is cool enough to handle, roughly chop the slices into bite-sized pieces (about ½ to ¾ inch).
- You should have about 2 cups of charred pieces.
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Ready when: Melon is chopped into uniform small pieces
5
Toast garlic and anchovies
- Add 1.5 tablespoons of the olive oil to a small bowl.
- Mince the garlic cloves very finely.
- Heat the remaining 1.5 tablespoons olive oil in a small skillet over medium-low heat, add the minced garlic, and stir constantly for 1–2 minutes until it becomes fragrant and very lightly golden (do not brown).
- Add the anchovy fillets and stir, breaking them apart with the back of the spoon, until they dissolve into the oil, about 1 minute.
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Ready when: Garlic is light golden and fragrant; anchovies have melted into the oil
Tip: Low heat prevents garlic from burning and turning bitter.
6
Prepare chili infusion
- Slice the fresh Thai chili thinly.
- For milder heat, remove and discard the seeds.
- Add the sliced chili to the garlic-anchovy oil, stir, and cook for 30 seconds until fragrant.
- Remove from heat and let cool for 1 minute.
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Ready when: Chili is fragrant and has softened slightly
Tip: Cooling prevents the chili from becoming bitter and overpowering.
7
Blend into dip
- Transfer the charred bitter melon pieces, the cooled garlic-anchovy-chili oil, lime juice, fish sauce, and water to a food processor.
- Pulse 8–10 times to break down the melon while maintaining a rustic, chunky texture—the dip should have visible pieces of charred melon, not a smooth purée.
- Taste and adjust seasoning with a pinch of kosher salt if needed (the anchovies and fish sauce already provide significant saltiness).
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Ready when: Mixture is chunky with visible flecks of charred melon and no large whole pieces
Tip: Pulse rather than blend continuously to avoid over-processing; a rustic texture is more appealing than a smooth purée.
8
Cool and serve
- Transfer the dip to a serving bowl and let it rest at room temperature for 5 minutes to allow flavors to meld.
- Garnish with thinly sliced scallions if desired.
- Serve warm or at room temperature with crackers, vegetable sticks (cucumber, carrot, bell pepper), or grilled bread.
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Ready when: Dip has cooled to room temperature and scent is aromatic

Good to know

Tips

Charring bitter melon transforms its aggressive bitterness into deep, pleasant smokiness; don't skip this step or use raw melon.
This dip pairs beautifully with rice crackers, fried wonton strips, fresh vegetables like cucumber rounds and bell pepper, or alongside grilled fish or shrimp.
For deeper umami, add an extra anchovy fillet or ½ teaspoon of fish sauce, but taste as you go—the flavors are potent.
The dip thickens as it cools; if you prefer a looser consistency, stir in 1–2 tablespoons more water just before serving.

Make ahead

Make the dip up to 2 days ahead. Cover and refrigerate. Bring to room temperature for 15 minutes before serving, or reheat gently in a small skillet over low heat for 2–3 minutes, stirring occasionally.

Storage & reheating

Room temperature (2 hours max): Cover loosely. Refrigerator (up to 3 days): Store in an airtight container; flavors develop and deepen. Freezer (up to 2 months): Freeze in an airtight container; thaw in the refrigerator overnight and reheat gently before serving.

Substitutions

fresh Thai bird's eye chili → ¼ teaspoon cayenne pepper or red pepper flakes. For a more uniform heat without fresh chili flavor; add during the oil-infusion step or fold in after blending.
anchovy fillets in oil, drained → 2 tablespoons miso paste (preferably white or red miso). Use the same amount of miso to replace anchovy; it provides umami but with a different, slightly sweeter profile. Omit or reduce the fish sauce slightly.
fresh lime juice → Rice vinegar (1.5 tbsp / 22 ml) or fresh lemon juice. Rice vinegar is more traditional in some Vietnamese preparations; lemon juice is sharper and slightly different in brightness.
bitter melon, medium → Long beans (yard-long beans) or zucchini, charred the same way. These will lack bitter melon's signature bitterness but offer a similar charred, smoky profile; reduce fish sauce by half if using a milder vegetable.