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Stuffed tomatoes Vietnamese style - 4/2/11

I totally forgot about this dish until I went to store and saw these beautifully ripe tomatoes! I used to make this dish so often and then got tired of it and totally forgot about it.  This dish is really easy to make, it is hearty and very satisfying with a bowl of piping hot white rice.

This is a really simply dish to make during the week when you don't have a lot time but the result is a great dish.

Close look at the stuffed tomatoes.

Preparation work..


6 large tomatoes

1 pound grounded pork

1 medium onion, chopped

Black fungus

Vermicelli (Bean thread)

2 large eggs

Salt and pepper to taste

oyster sauce


soak your vermicelli and black fungus in warm water for a minimum of 15 minutes or longer.

Chopped your onion and sauté until they are translucent.

Once the black fungus are plumped up, cut them into thin slices.

Cut the vermicelli in 2 inches long and set aside.

Put the pork into a large bowl, add the vermicelli, the black fungus, and the sautéed onions.

Add the eggs to the bowl and mix together.

The meat is now well mixed together.  Set aside and prepare the tomatoes

Cut the tomatoes in half.

Squeeze out the seeds and cut out partially the flesh in the center of the tomatoes and put them in a bowl (you will use it later).

Fill the cavities with the meat mixture.

Used the same pan that you sautéed the onions.  Add some oil to pan and heat the pan on medium heat.  Add the tomatoes to the pan.

Line the tomatoes into the pan and let it seared.

Once the surface of the tomatoes are browned, turned the tomatoes, face up and add the tomatoes seeds and flesh into the pan.

Add a bit of water to the pan.  Add some oyster sauce to taste.  Turn down the heat to low.  cover the pan and let it simmer for about 15 to 25 minutes.


Filed as: Meat , Vegetables

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