Description
Vietnamese Stuffed Tomatoes is a flavorful dish where juicy tomatoes are filled with a savory pork and mushroom mixture, topped with a delicious sauce. This recipe brings together a blend of Vietnamese flavors in a simple and satisfying way.
Ingredients
Units
Scale
Tomatoes:
- 6 medium tomatoes, halved
- 1 tbsp cornstarch
Stuffing Ingredients:
- 250 gm pork mince
- 1/2 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp sugar
- pepper, to taste
- 5 gm wood ear mushroom / black fungus, soaked and finely chopped
- 2 tbsp oil
Sauce Ingredients:
- tomato pulp (from coring)
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 4 tbsp water
Thickener:
- 2 tsp water
- 1 tsp cornstarch
Garnish:
- 2 spring onions, finely chopped
Instructions
- Soak the Black Fungus: In a bowl, soak the dried black fungus in boiling water for at least 20 minutes, then finely chop into small pieces.
- Prepare Tomatoes: Core out the tomatoes, saving the pulp in a bowl. Combine the sauce ingredients with the pulp and set aside.
- Prepare Stuffing: Mix all stuffing ingredients in a bowl.
- Stuff Tomatoes: Sprinkle cornstarch in each tomato cup, add stuffing tightly.
- Cook Stuffed Tomatoes: Brown the meat side in a pan for 3-4 minutes, then flip and cook for 2 more minutes.
- Add Sauce: Pour sauce over tomatoes, simmer for 2-3 minutes.
- Thicken Sauce: Mix thickener, add to sauce until thickened.
- Finish and Serve: Add spring onions, adjust sauce, pour over tomatoes, and serve with rice.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
