Stuffed Tomatoes Ca Chua Nhoi Thit Recipe

I adore this recipe because it turns humble tomatoes into a gourmet experience, with each mouthful offering a sublime fusion of savory pork goodness and fresh herbs. Plus, the vibrant flavors from the fish sauce and cilantro transport me straight to a bustling, aromatic street market, making it a nostalgic and delightful treat every time.

I love making lively dishes like Stuffed Tomatoes (Ca Chua Nhoi Thit). With succulent, nutrient-dense tomatoes cocooning a tasty blend of ground pork, minced onion, and fragrant garlic, this dish has all the makings of a gleeful gustatory experience.

Balanced by fish sauce, soy sauce, and a whisper of sugar, it’s delightful.

Ingredients

Rich in vitamins A and C, tomatoes provide a delectable flavor that is part sweet, part tangy.

Pork, Ground: Protein-rich and savory, a high-quality, natural, and excellent source of protein.

Onion: Provides fiber and antioxidants while making the dish taste sweet.

Garlic
Enhances flavor, has anti-inflammatory and antibacterial properties.

Fish Sauce: Contributes umami and depth; rich in protein and sodium.

Soy sauce: imparts salt and umami, supplies essential amino acids.

The unique flavor and aroma of cilantro come from the antioxidant compounds it contains .

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Emerging evidence suggests that cilantro may also help to lower blood sugar levels.

This herb is a great source of vitamins A, C, and K.

The liquid from boiled chicken, basic broth, is the first element in making soup.

I find this amazing, when you consider how many flavors and textures a soup can present, and how few ingredients it might take to make one.

And if, by the good fortune of having a decent chicken, it also contains collagen, so much the better.

Ingredient Quantities

• 6 large tomatoes
• 250g ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 tablespoon tomato paste
• Salt to taste

Instructions

1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit). Get the tomatoes ready by removing their tops and hollowing them out. Be careful as you do this, and make sure to reserve all the flesh from the inside of the tomato. You will need it later.

2. In a mixing bowl, combine the ground pork, chopped onion, minced garlic, fish sauce, soy sauce, sugar, black pepper, and half of the chopped green onions and cilantro.

Mix until well combined.

3. Fill each tomato with the pork mixture. Press down gently to ensure that the mixture is packed well.

4. A large skillet is where you want to be when the cooking starts. Fill it with a medium amount of heat, and an even larger amount of vegetable oil. Now, take your plump tomatoes, which have been filled with an exotic stuffing, and place them in the hot skillet, cut-side down. Let them brown for about five minutes.

5. Transfer the tomatoes to a baking dish and be careful to retain the structure of the stuffing.

6. Add the reserved tomato flesh, chicken broth, and tomato paste to the skillet. Stir well and bring to a simmer.

7. Put the sauce over the filled tomatoes in the baking dish.

8. Shield the dish with aluminum foil and place it in the preheated oven. Let it bathe in the heat for 25-30 minutes. During this time, the tomatoes should soften, and the ground pork should lose its pinkness; in other words, it should be done.

9. Take off the foil and scatter the rest of the chopped scallions and cilantro over the tomatoes. Season it up with salt.

10. Serve the tomatoes that are full of stuff piping hot, with the sauce ladled atop. Take pleasure in your delightful Ca Chua Nhoi Thit.

Equipment Needed

1. Oven
2. Sharp knife
3. Spoon
4. Mixing bowl
5. Large skillet
6. Spatula
7. Baking dish
8. Aluminum foil
9. Ladle

FAQ

• How do I prepare the tomatoes for stuffing?Remove the tops and use a spoon to gently scoop out the seeds and flesh, leaving enough to maintain the shape.
• Can I substitute ground pork with another type of meat?You can use ground chicken, beef, or turkey as an alternative.
• What is the purpose of fish sauce in the recipe?The umami flavors typical in Vietnamese cuisine come from fish sauce. It is the depth of flavor in Vietnamese food that makes it immensely appealing.
• Can I make this recipe vegetarian?Replace the ground pork with a mixture of cooked rice, beans, or lentils and follow the rest of the seasoning instructions.
• How can I store leftovers?Store in an airtight container in the fridge for no more than 3 days. Reheat in the oven or on the stovetop.
• Is it necessary to use tomato paste in the sauce?Although this small amount can rely on the flavor enhancer, you can omit it if unavailable. In that case, you can use a small amount of ketchup, plus another substitute for salt, in its place.

Substitutions and Variations

You can use ground chicken or turkey for a lighter option.
For fish sauce: Soy sauce can be used as a vegetarian alternative, or tamari can be used for a gluten-free option.
For cilantro: If preferred or if cilantro is unavailable, use parsley as a substitute.
To make chicken broth: For a vegetarian version, use vegetable broth.
For tomato paste: Use fresh, puréed tomatoes or canned tomato sauce.

Pro Tips

1. Tomato Selection Choose ripe but firm tomatoes to ensure they hold their shape during cooking. Overripe tomatoes might collapse while baking.

2. Enhanced Flavor Consider adding a pinch of five-spice powder or some finely chopped lemongrass to the pork mixture for an additional layer of flavor.

3. Even Browning When browning the stuffed tomatoes, gently rotate them in the skillet to ensure they brown evenly on all sides for a more appealing presentation and taste.

4. Thicker Sauce If you prefer a thicker sauce, mix a teaspoon of cornstarch with a bit of cold water and add it to the sauce while simmering to achieve your desired consistency.

5. Resting Time Allow the dish to rest for about 5 minutes after removing it from the oven. This helps the juices to redistribute, enhancing the flavor and ensuring the filling stays intact when served.