Stir-frying thinly sliced bitter melon with meat and fermented black beans is arguably chinese in origin but versions have sprouted all over southeast asia over the millennia. Some bitter melon and meat stir-fries have ground meat, others have thinly sliced meat, a beaten egg is added in some versions, some have chilies while others don't. In other words, while the basic recipe has remained the same, the variations are so numerous and, in some instances, a version is found in more than one cuisine. That makes it rather difficult to claim that one version is exclusively vietnamese, for instance, when a very similar one is found in cambodia. This recipe sticks to the basic bitter melon and black beans stir fry but integrates the flavors and spices that are more southeast asian than chinese. Fermented black beans are available fresh, canned or in pouches (canned and in pouches only outside asia). Measure the amount you need and drain well before use. The liquid is much too salty and can ruin the cooked dish.
