Savory, Tangy, and Tender—These Vietnamese Stuffed Tomatoes Hit Every Note

Name: Savory, Tangy, and Tender—These Vietnamese Stuffed Tomatoes Hit Every Note
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 10 ounces (284 g) ground pork, 10-20% fat; 18 g (1 tablespoon) dehydrated wood ear mushrooms; 2 small scallions (16 g) thinly sliced, green parts only (about 1/4 cup); 1 medium shallot (21 g), finely chopped (about 2 tablespoons chopped), divided; 4 cloves (20 g) garlic, minced, divided; 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 tablespoon plus 1 teaspoon sugar, divided; 1/2 teaspoon freshly ground black pepper, plus more for garnish; 7 fresh ripe but firm medium tomatoes (about 4 ounces per tomato, roughly 2.5 inches in diameter each), see notes; 3 tablespoons (45 ml) neutral oil such as vegetable oil, divided; 2 tablespoons (30 ml) fish sauce, see notes; 1 tablespoon chopped cilantro for serving; Steamed white jasmine rice for serving

A platter of Vietnamese-style pork-stuffed tomatoes garnished with herbs — Serious Eats/ Vy Tran

In This Recipe

Origins of Vietnamese Stuffed Tomatoes
About the Filling
Choosing the Right Tomatoes
Technique Matters
A Dish That Endures

My parents instilled in me a love for tomatoes from a young age. Their garden in Southern Vietnam, with its moderate climate, always overflowed with fruits and vegetables. When the tomatoes ripened, I'd help pick them for two of my favorite dishes: a refreshing treat of smashed tomatoes with sugar and ice to relieve the heat and humidity, and cà chua nhồi thịt—pork-stuffed tomatoes bathed in a savory-sweet tomato sauce, one of my favorite comfort foods.

In Vietnamese, cà chua means tomato, nhồi means stuffed, and thịt refers to meat. Cà chua nhồi thịt is a home-cooked staple, often served at lunch or dinner as part of a larger family meal that frequently includes a salty dish, a vegetable, a soup, and rice.

Origins of Vietnamese Stuffed Tomatoes

Though the dish has become distinctly Vietnamese, its roots can be traced to French colonial influences, specifically to tomato farcies (or farci) of Provence, where vegetables are stuffed with seasoned meat and baked until tender. In French, farci translates to stuffed.

In an old French cookbook that my mom owns, the tomato farcies are stuffed with ground pork, milk-soaked breadcrumbs, egg, alliums, and herbs and baked in the oven. The sauce is prepared separately on the stovetop and drizzled over the tomatoes once they're baked. In Vietnam, where ovens weren't common in many households, cooks developed two practical stovetop approaches: steaming the stuffed tomatoes or pan-frying them. I prefer pan-frying for the deeper, more concentrated flavor it delivers.

Compared to tomato farcies, cà chua nhồi thịt are more straightforward and adaptable, and they often have a shorter ingredient list. While every family has their own variation, most use ground pork mixed with shallots, garlic, and scallions, seasoned with sugar, pepper, and sometimes fish sauce or MSG. Fillings may include wood ear mushrooms, bean thread noodles, or chopped shrimp. Breadcrumbs, egg, and dairy are usually left out.

Plate of Vietnamese pork-stuffed tomatoes arranged in circles — Serious Eats/ Vy Tran

About the Filling

For the best texture and flavor, use ground pork with 10 to 20% fat—just enough to keep the filling juicy without making it greasy. The shallots and garlic should be finely chopped to cook quickly and evenly. I also like to include rehydrated wood ear mushrooms for their mild crunch and earthy flavor. While pork is traditional, the recipe is flexible: Ground chicken, beef, or even a bit of shrimp can be folded into the mixture, depending on what you have on hand.

Choosing the Right Tomatoes

Tomatoes play the starring role in this recipe, so choosing the right kind is key. Look for ripe yet firm, round tomatoes that are about 2 1/2 inches in diameter. Uniform size helps them cook evenly. Avoid oblong or irregularly shaped heirlooms, which can collapse or cook unevenly. Over the years, I've used a range of my homegrown varieties, including Cherokee Purple, Ozark Pink, and Berkeley Tie-Dye with great results.

Technique Matters

Once the filling is mixed and has briefly rested to allow the flavors to mingle, the tomatoes are halved and hollowed. While some recipes call for flouring the tomatoes or draining them upside down to reduce moisture, I prefer a simpler method: just blotting the cavities with paper towels. The reserved tomato pulp gets chopped and added to the sauce later on. It's critical to scoop enough pork mixture into each tomato to fill the cavity—about one ounce each—making sure to press it into the crevices gently, but avoid over-stuffing the tomatoes. Underfilling the tomatoes might cause them to collapse, while overstuffing them may cause them to burst open while cooking.

The sear is what sets this version apart from many cà chua nhồi thịt. Cooking the stuffed tomatoes meat-side down over high heat creates a deeply browned and flavorful crust, thanks to the Maillard reaction, which occurs when proteins and sugar interact with high heat. Searing also locks in moisture. After searing, the stuffed tomatoes are gently simmered in a quick tomato-based sauce until the tomatoes are tender but remain intact and the pork is fully cooked. A final drizzle of the reduced sauce and a sprinkle of cilantro (or scallions, if you prefer) bring everything together.

A Dish That Endures

When done right, cà chua nhồi thịt is a perfect balance of tender tomato, savory pork, and a sweet-tangy tomato sauce that soaks beautifully into warm jasmine rice. I love scooping up the rice and flavorful pork filling peppered with alliums and crunchy bits of wood ear mushrooms drenched in sauce. It may not be flashy or Instagram-worthy, but it's a dish that has endured for generations—a humble, deeply satisfying comfort food passed down from family to family.

Savory, Tangy, and Tender—These Vietnamese Stuffed Tomatoes Hit Every Note

Prep 35 mins

Cook 20 mins

Total 55 mins

Serves 4 to 6

Cook Mode (Keep screen awake)

10 ounces (284 g) ground pork, 10-20% fat
18 g (1 tablespoon) dehydrated wood ear mushrooms
2 small scallions (16 g) thinly sliced, green parts only (about 1/4 cup)
1 medium shallot (21 g), finely chopped (about 2 tablespoons chopped), divided
4 cloves (20 g) garlic, minced, divided
1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 tablespoon plus 1 teaspoon sugar, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
7 fresh ripe but firm medium tomatoes (about 4 ounces per tomato, roughly 2.5 inches in diameter each), see notes
3 tablespoons (45 ml) neutral oil such as vegetable oil, divided
2 tablespoons (30 ml) fish sauce, see notes
1 tablespoon chopped cilantro for serving
Steamed white jasmine rice for serving

On a medium plate lined with paper towels, set ground pork to absorb excess moisture for 5 to 10 minutes.
In a small bowl, soak wood ear mushrooms in hot water until softened, 10 minutes. Drain and squeeze out excess water from mushrooms. Chop mushrooms into small pieces. (You should have about 2 tablespoons chopped mushrooms.)

Serious Eats/ Vy Tran
In a large bowl, combine pork, chopped mushrooms, scallions, 1 tablespoon shallot, half of the garlic, salt, 1 teaspoon sugar, and freshly ground pepper. Mix well with spoon or hands and set aside for 30 minutes.

Serious Eats/ Vy Tran
While the meat mixture sits, with a sharp knife, cut 6 tomatoes in half crosswise. Use a small metal spoon to gently scoop out pulp, seeds, and juice into a bowl. Chop pulp and remaining 1 tomato and add to bowl with seeds and juice. Dry insides of now-empty tomato halves with paper towels.

Serious Eats/ Vy Tran
Use a small metal spoon to scoop pork mixture into tomato halves and press firmly, making sure to get filling into crevices.

Serious Eats/ Vy Tran
In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high heat until shimmering. Add tomatoes, meat-side down, and sear, without moving, until the meat forms a golden-brown crust, about 5 minutes. Using a thin spatula, carefully remove tomatoes from pan and transfer to a large plate, meat-side up.

Serious Eats/ Vy Tran
Lower heat to medium. Add remaining 1 1/2 tablespoons oil and remaining shallot to skillet and cook until softened, about 1 minute. Add remaining garlic and cook until fragrant, about 1 minute. Add tomato pulp, 1/2 cup water, fish sauce, and remaining 1 tablespoon sugar and bring to a boil over medium-high heat, about 3 minutes.

Serious Eats/ Vy Tran
Turn heat down to medium-low, add tomatoes back to pan, meat-side up. Simmer partially covered, occasionally spooning sauce over the tomatoes with a metal spoon, until pork filling is cooked through and registers at least 140℉ (60℃), 8 to 14 minutes. Tomatoes should be soft but maintain their shape. Use a thin spatula to carefully transfer cooked tomatoes to a serving platter.

Serious Eats/ Vy Tran
Increase heat to medium and cook sauce until glossy and slightly thickened, about 5 minutes. Spoon sauce over tomatoes. Garnish with cilantro and freshly ground pepper, and serve with jasmine rice.

Serious Eats/ Vy Tran

Special Equipment

Large nonstick skillet, thin spatula

Notes

Dehydrated wood ear mushrooms can be found in most Asian food markets.

It’s important to use tomatoes that are all roughly the same size to ensure a similar rate of cooking. If you’re using larger tomatoes, the cooking time will be slightly different. I recommend vine on tomatoes, such as Beefsteak, Cherokee purple, Ozark Pink, or Berkeley Tie-dye pink.

For the fish sauce, I recommend using 3 Crab or Red Boat brands.

Make-Ahead and Storage

The filling can be made 2 days ahead and stored in a lidded container in the fridge.

Nutrition Facts (per serving)
232	Calories
9g	Fat
25g	Carbs
13g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	232
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	9%
Cholesterol 28mg	9%
Sodium 826mg	36%
Total Carbohydrate 25g	9%
Dietary Fiber 2g	8%
Total Sugars 7g
Protein 13g
Vitamin C 21mg	105%
Calcium 37mg	3%
Iron 2mg	9%
Potassium 551mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.