Recipe: Stuffed Tomatoes - Cà chua nhồi thịt

By Helen Le Published: August 10, 2016

    • Season the meat with some chicken stock, salt and pepper. Then, combine with the minced mushrooms, 1 tsp minced shallots (or the white part of spring onion). Mix well and set aside for 15 mins.
    • Use a spoon to scoop out the inside of the tomatoes and gather into a bowl. Discard the seeds, then finely dice the top and the inside flesh.
    • Place all the tomato cups on a plate and sprinkle some tapioca starch. Stuff the meat and mushroom fillings into each tomato cup.
    • Heat some vegetable oil in a frying pan and place the tomato cups into it, facing the meat side down. Then cover and cook on low heat for 5-7 mins, then flip the over, cover and cook for another 5-7 mins. Remove the stuffed tomatoes and transfer to a plate.
    • Keep a little bit of the oil in the pan, add the diced onion and stir fry until translucent, then add the chopped tomatoes, and season with 1 tsp sugar and 1 tbsp fish sauce. Stir fry for 5 mins on low heat until the tomatoes turn into a sauce. You can add some water. Finally add some chopped spring onion and turn off the heat.
    • Pour the sauce over the stuffed tomatoes and sprinkle with some chopped green onion or cilantro on top, a little bit of cracked pepper or chili. It's done!