Pork Stuffed Tomatoes (Cà Chua Nhồi Thịt)
You wouldn’t normally find this dish in a Vietnamese restaurant. It’s a homey meal that’s more commonly eaten at the family dinner table. The stuffing has similar ingredients to other down home recipes and can also be reused.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
4 LARGE TOMATOES
1 LB GROUND PORK
1/4 CUP DRIED WOOD EAR MUSHROOMS
1/2 CUP DRIED GLASS/CELLOPHANE NOODLES
1 SHALLOT, FINELY CHOPPED
2 TBSP FISH SAUCE
1 TSP OYSTER SAUCE
1 TSP SUGAR
1 TSP ONION POWDER
1 TSP GARLIC POWDER
1 TSP PEPPER
2 TSP GARLIC, MINCED
2 TBSP VEGETABLE OIL
Instructions
Soak mushrooms and noodles in hot water in two separate bowls for 10-15 minutes. Drain and finely chop mushrooms and noodles.
Mix pork, shallot, mushrooms, noodles, 1 tbsp. fish sauce, oyster sauce, sugar, onion powder, garlic powder and pepper in a bowl.
Cut tomatoes in half (horizontally). Spoon out the insides into a bowl. Chop the insides to smaller pieces. Add minced garlic and 1 tbsp. of fish sauce and mix well. Set aside.
Evenly and firmly stuff the tomato halves with pork filling.
In a large frying pan, add oil on turn to high heat. Cook tomatoes meat side down for 5-8 minutes or until browned. Add the insides of the tomatoes over top. Flip, then cover to a low simmer for 10 minutes.
Serve topped with green onions and a dipping sauce of fish sauce, lime and Thai chilis. Enjoy with Jasmine rice.
