Vietnamese Stuffed Tomatoes Recipe

Juicy, savory, and bursting with color, Vietnamese Stuffed Tomatoes are a true treat straight from the heart of home cooking. These plump tomato cups cradle a succulent pork filling, all simmered in a tangy, aromatic sauce that begs to be spooned over fluffy rice. It’s comforting yet vibrant—a simple dish that always feels a little bit special.

Ingredients You’ll Need

The ingredient list for Vietnamese Stuffed Tomatoes is refreshingly straightforward, yet each component plays a starring role in building the dish’s unique layers of flavor and texture. Every bite is a celebration of fresh, aromatic, umami-packed ingredients working in delicious harmony.

• Medium Tomatoes: Choose ripe, firm tomatoes for easy stuffing and a vibrant, juicy base.
• Pork Mince: The savory backbone, providing richness and depth. You can sub in chicken or even tofu if you like!
• Onion & Garlic: Essential aromatics that bring sweetness and warmth to the filling.
• Wood Ear Mushroom (Black Fungus): Adds a subtle earthiness and a delightful bit of chewy texture.
• Fish Sauce & Soy Sauce: These Vietnamese staples fill the dish with bold, umami-packed savoriness.
• Sugar & Salt: A pinch of each ensures balanced seasoning in both the filling and the sauce.
• Cornstarch: Used twice—to help the filling set beautifully inside the tomatoes, and to give the sauce that irresistible silky finish.
• Spring Onions: For that bright-green freshness on top, adding color and a lightly peppery flavor.
• Oil: For browning and flavor; any neutral oil will work nicely here.
• Pepper: Adjust to taste for a little hit of gentle heat.

Variations

One of the joys of Vietnamese Stuffed Tomatoes is just how easy they are to personalize. Feel free to play with the filling, swap out proteins, or adjust the seasonings—you can make this classic dish truly your own.

• Chicken or Tofu Filling: Swap out pork mince for finely chopped chicken breast or crumbled firm tofu for a lighter twist or vegetarian option.
• Add Vermicelli Noodles: A handful of softened bean thread noodles in the stuffing makes for extra tenderness and soak-up-the-sauce goodness.
• Spicy Kick: Add a finely chopped bird’s eye chili or a dash of chili oil to the sauce if you like things a little fiery.
• Mushroom Lovers: Amp up the umami by adding a mix of shiitake or button mushrooms alongside the wood ear fungus.
• No Fish Sauce?: Use extra soy sauce and a tiny squeeze of lime for an equally tasty, fish-free alternative.

How to Make Vietnamese Stuffed Tomatoes

Step 1: Soak and Prepare the Mushrooms

Start by soaking the dried wood ear mushrooms in boiling water for at least 20 minutes, until they plump up and become easy to chop. Once ready, give them a fine mince—you’ll want small pieces so they blend seamlessly into the pork filling, adding just the right amount of chew.

Step 2: Core and Prep Tomatoes

Using a spoon, carefully core out the insides of your halved tomatoes. Make sure to save the tomato pulp for your sauce later! A gentle touch here keeps each tomato cup sturdy enough to hold the generous stuffing, but hollowed for ultimate juiciness.

Step 3: Mix Sauce and Stuffing

In a medium bowl, combine the tomato pulp with fish sauce, sugar, soy sauce, and water for the sauce. Set aside. Now, in a separate mixing bowl, add the pork mince, onion, garlic, fish sauce, salt, sugar, pepper, wood ear mushrooms, and give everything a hearty mix. It’s the hands-on part: gently knead until the mixture is sticky and combined.

Step 4: Stuff and Season the Tomatoes

Sprinkle a bit of cornstarch into each tomato cup and gently rub it in—this sets a light base that helps the filling adhere as it cooks. Spoon in the pork mixture, packing each tomato generously and firmly. Finish with a dusting of cornstarch on the meat side for a lovely crust.

Step 5: Sear and Simmer

Heat oil in a pan over medium-high. Arrange the stuffed tomatoes meat side down and let them sizzle for 3–4 minutes until golden brown but not burnt. Flip them gently, and cook another two minutes so the tomato softens. Then, pour in the prepared sauce, flip the tomatoes again so the meat side is bathed in sauce, and let everything simmer on medium-low for a few more minutes. Check the meat for doneness by slicing into one—cook a bit longer if needed.

Step 6: Thicken Sauce & Finish

Mix the thickener (water and cornstarch), then stir it into the simmering sauce. Keep stirring until the sauce becomes glossy and clings just right to the tomatoes. Sprinkle with chopped spring onions for color and a final burst of freshness.

Step 7: Serve and Enjoy!

Arrange your Vietnamese Stuffed Tomatoes on a platter and spoon all that delicious sauce over the top. Serve piping hot with a bowl of steamed white jasmine rice—you’ll want every last drop.

How to Serve Vietnamese Stuffed Tomatoes

Garnishes

Finish your Vietnamese Stuffed Tomatoes with a flourish! Sliced spring onions, a scattering of fresh cilantro, or even a sprinkle of toasted sesame seeds lend color, aroma, and a hint of crunch. For a little extra Vietnamese flair, a few crispy fried shallots on top really make things pop.

Side Dishes

These fragrant, saucy tomatoes are practically made to be eaten with steaming jasmine rice, soaking up every last drop. For a complete Vietnamese family meal, try serving them alongside a light cucumber salad, a simple stir-fried green, or pickled vegetables for zingy contrast.

Creative Ways to Present

Arrange the Vietnamese Stuffed Tomatoes on a long platter with the sauce in a little moat around them for dramatic effect, or tuck each tomato into a small personal bowl for individual servings. For an appetizer spin, use cherry tomatoes and miniature meatballs—adorably bite-sized and just as delicious!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the Vietnamese Stuffed Tomatoes cool to room temperature before transferring them (with the sauce) to an airtight container. They’ll keep beautifully in the refrigerator for up to three days while the flavors continue to meld and intensify.

Freezing

Believe it or not, these stuffed tomatoes can be frozen! Once cooled, arrange them in a single layer in an airtight container or freezer bag, sauce included. Freeze for up to one month, and thaw overnight in the fridge before reheating.

Reheating

To reheat, place your Vietnamese Stuffed Tomatoes (and sauce) in a covered skillet over low heat until warmed through. For smaller amounts, the microwave works well too—just cover and use medium power to avoid drying out the meat or tomato.

FAQs

Final Thoughts

Vietnamese Stuffed Tomatoes bring a little magic to the dinner table—comforting, beautiful, and so full of flavor. Don’t be surprised if they earn a permanent place in your meal rotation! Give this recipe a try, and you’ll quickly see why it’s a beloved favorite. Happy cooking!

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