Vietnamese Stuffed Tomatoes Recipe

Vietnamese Stuffed Tomatoes are a deliciously savory treat straight from the home kitchens of Vietnam. Plump tomatoes filled with a juicy pork and mushroom stuffing, then simmered in a tangy-sweet tomato sauce until meltingly tender—this dish is pure comfort on a plate and absolutely perfect over fluffy rice.

Ingredients You’ll Need

What makes Vietnamese Stuffed Tomatoes so rewarding is that you only need a few fresh ingredients, but each one really shines. From juicy tomatoes to earthy mushrooms and aromatic garlic, every element brings color, taste, and texture into harmony.

• Tomatoes: Medium, ripe tomatoes are best—they’re sturdy enough to hold the filling, but soft enough to cook through and sweeten the sauce.
• Pork Mince: Ground pork keeps the stuffing moist and full-flavored, but you could swap in chicken or even plant-based mince if you like.
• Onion & Garlic: These aromatic staples add irresistible depth and sweetness to the filling.
• Wood Ear Mushroom (Black Fungus): Once rehydrated and chopped, these bring a slightly crunchy, chewy texture that’s totally classic in Vietnamese cooking.
• Fish Sauce: The umami backbone of Vietnamese flavor—don’t skip it!
• Soy Sauce: Used in the sauce for an extra layer of savory, caramelized complexity.
• Cornstarch: A sprinkle in the tomatoes keeps the filling juicy, and a little more thickens the lush sauce.
• Sugar, Salt, Pepper: A pinch of these key seasonings balances and highlights every layer.
• Oil: For frying and getting a beautiful golden crust on the stuffed tomatoes.
• Spring Onions: The perfect finishing fresh, green touch for garnish.

Variations

Don’t be shy about making these Vietnamese Stuffed Tomatoes your own! You can swap, add, or tweak ingredients so the dish perfectly suits your taste or what you have on hand—there are so many delicious ways to customize.

• Chicken or Seafood Swap: Switch out the pork for ground chicken or chopped shrimp for a lighter but equally juicy filling.
• Veggie-Forward: Go for a vegetarian version by replacing the pork with finely chopped tofu and extra mushrooms—just add a dash of soy sauce for depth.
• Extra Herbs: Mix fresh coriander or Thai basil into the stuffing for a fragrant, summery twist.
• Spicy Kick: Add minced chili or a swirl of chili-garlic sauce into the stuffing if you love a little heat.

How to Make Vietnamese Stuffed Tomatoes

Step 1: Soak and Prep the Wood Ear Mushrooms

Start by soaking your dried wood ear mushrooms in boiling water for about 20 minutes until they’re soft and plump. Once rehydrated, give them a good rinse and chop them as finely as possible—this is the secret to getting those delicate, slightly crunchy bites inside every tomato.

Step 2: Hollow Out the Tomatoes

Next, grab your tomatoes. Slice each one in half and use a spoon to gently scoop out the pulp, creating roomy “cups” for your filling. Be careful not to pierce the tomato skins—these little bowls will hold everything together! Save the pulp in a bowl, as it’s going straight into the tangy sauce.

Step 3: Mix Up the Filling

Add your pork mince, finely chopped onion, garlic, soaked mushrooms, fish sauce, salt, sugar, and a good grind of black pepper to a mixing bowl. Dive in with clean hands and mix well until everything’s combined and sticky—this helps the filling cook up super juicy inside the tomatoes.

Step 4: Stuff the Tomatoes

Sprinkle a little bit of cornstarch in each tomato hollow and spread it around with your finger. This clever trick keeps the filling extra juicy and the tomatoes intact. Now, generously pack the pork mixture into each tomato half, pressing it in firmly to fill every nook.

Step 5: Sear the Stuffed Tomatoes

Heat oil in a large pan over medium-high. Dust a tad more cornstarch on top of the filling, then carefully place each stuffed tomato meat-side down in the pan. Sear for 3–4 minutes until golden and the meat has a tempting crust—your kitchen will smell absolutely amazing at this step!

Step 6: Simmer With Sauce

Flip the tomatoes over, and let the undersides cook for another 2 minutes. Meanwhile, make the sauce: mix the reserved tomato pulp with fish sauce, soy sauce, sugar, and water. Pour this into the pan, ensuring each tomato gets a bath. Turn the heat to medium-low, simmer for 2–3 minutes, and flip the tomatoes back so the meat faces the sauce—this infuses them with bright, savory flavor.

Step 7: Finish the Sauce and Garnish

Mix your thickener (cornstarch and water) in a bowl, then stir it into the simmering pan sauce. Let it bubble until glossy and just thick enough to cling to your spoon. Taste and adjust the seasoning if needed, then sprinkle over plenty of spring onions. Pour the rich sauce all over your Vietnamese Stuffed Tomatoes before serving—swoon!

How to Serve Vietnamese Stuffed Tomatoes

Garnishes

Scatter a tumble of freshly chopped spring onions or snipped coriander over the top for a refreshing, herbaceous pop of color. Toasted sesame seeds also add a pretty contrast and a gentle nutty note!

Side Dishes

Vietnamese Stuffed Tomatoes are absolutely at home with steaming bowls of white jasmine rice—the sauce begs to be scooped up with every soft grain. For a crisp, cooling contrast, try adding a cucumber or pickled vegetable salad on the side, or serve with sautéed Asian greens.

Creative Ways to Present

If you’re feeling playful, stack a couple of stuffed tomatoes high on a platter and spoon over sauce for an impressive centerpiece. Or, serve each tomato half nestled in a shallow bowl with a generous ladle of sauce—a sprinkle of chili threads or tiny edible flowers elevates the presentation to restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer the stuffed tomatoes and sauce to an airtight container. They’ll keep beautifully in the refrigerator for up to 3 days and the flavors actually deepen overnight.

Freezing

You can freeze Vietnamese Stuffed Tomatoes, though the texture of the tomato may soften a bit more upon thawing. Let cool completely, then freeze in a single layer before transferring to a sealed bag—good for up to one month.

Reheating

To reheat, warm gently in a saucepan over low heat, stirring the sauce to prevent sticking. Alternatively, microwave covered in a shallow bowl until hot—the sauce keeps everything moist and tender.

FAQs

Final Thoughts

Let’s be honest: there’s something genuinely magical about Vietnamese Stuffed Tomatoes—the way they look, the way they taste, and the way they bring people together. I hope you’ll try this recipe soon and make it a new favorite in your own kitchen!

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