Growing up, I genuinely believed that my mom invented dishes just like this one. Around dinner time, she would pull out whatever ingredients she picked up from the food bank that week, and somehow whip up the most incredibly comforting meals out of what seemed like nothing. This Ca Chua Nhoi Thit was one of those dishes. I remember watching her hollow out tomatoes and stuff them with seasoned pork, and as a kid, I thought to myself, who actually stuffs tomatoes? It felt so creative, so uniquely hers. I was completely convinced she had come up with something original that no one else in the world was making.
It wasn’t until I was much older that I realized homestyle Vietnamese dishes like this one are enjoyed by families everywhere. Turns out my mom wasn’t the inventor I thought she was. She was just one of countless Vietnamese moms and grandmas making this same comforting dish for their families night after night, generation after generation. And honestly, that makes me love it even more. Now, Cà Chua Nhồi Thịt might not have the same fame as some of the more well-known Vietnamese dishes like Thịt Kho (caramelized braised pork) or Cá Kho (braised fish in a clay pot). But in my opinion, it is just as delicious, just a different kind of comfort. Where those dishes are rich and deeply caramelized, this one is bright, savory, and a little tangy from the tomatoes, and still absolutely perfect over rice.
And while this dish might look a little intimidating at first glance, I promise you it is actually really easy to prepare. All you really need to do is mix together a simple pork filling, stuff some tomatoes, and cook everything in a savory homemade tomato sauce that is absolutely perfect spooned over a bowl of hot jasmine rice. If you can stir and scoop, you can make this. I believe that completely, and by the end of this post, you will too.
What Is Ca Chua Nhoi Thit?
Cà Chua Nhồi Thịt translates directly to “tomatoes stuffed with meat.” It is a staple Vietnamese home-cooking dish in which firm tomatoes are cut in half, hollowed out, and packed with a seasoned ground pork filling. The stuffed tomatoes are pan-fried until golden on the meat side, then simmered in a simple, savory tomato sauce.
Unlike Western stuffed tomatoes that often rely on cheese or breadcrumb toppings, this Vietnamese version leans into the tomatoes’ natural sweetness and acidity, paired with umami-packed pork. Fish sauce, garlic, and a touch of sugar bring everything into perfect balance. You won’t typically find this dish on most Vietnamese restaurant menus because it lives squarely in the world of family cooking. It is the kind of recipe that gets passed down through kitchens, not commercial kitchens. It’s also very similar to Đậu Hủ Nhồi Thịt Sốt Cà Chua (Stuffed Tofu with Tomato Sauce). Serve it over a big bowl of steamed jasmine rice and let the sauce soak into every grain. That is the move.
Tips for the Best Ca Chua Nhoi Thit
Choose firm tomatoes. Overripe tomatoes will turn to mush during cooking. You want tomatoes that are ripe enough to be flavorful but firm enough to hold their shape after simmering.
Use fatty ground pork. Lean pork dries out quickly. A fattier blend (around 80/20) keeps the filling juicy and tender. This is comfort food, so let the fat do its job.
Pack the filling tightly. The tighter you pack the pork into the tomato cups, the better it will hold together during cooking. Loose filling tends to crumble and fall out of the tomato.
Do not skip the sear. That golden crust on the meat side is not just for looks. It adds a layer of caramelized, savory flavor that takes the dish from good to incredible.
Adjust the sauce to your taste. Everyone’s palate is a little different. Taste the sauce as it simmers and add more fish sauce for saltiness, more sugar for sweetness, or a pinch of pepper for heat.
Ca Chua Nhoi Thit / Stuffed Tomatoes
3-4
servings20
minutes30
minutesIngredients
4 Large 4 Tomatoes
- Ground Pork Filling:
1/2 lb 1/2 Fatty Ground Pork
1/4 Cup 1/4 Dried Wood Ear Mushrooms
1/4 cup 1/4 Bean Thread Noodles
1 tbsp 1 Minced Garlic
2 2 stalks Green Onions
1/2 tbsp 1/2 Dear Mam Fish Sauce
1/2 tbsp 1/2 Sugar
1 tsp 1 MSG
1/4 tsp 1/4 White Pepper
1 tbsp 1 Cornstarch
1 tbsp 1 Oil
- Tomato Sauce:
1 1 Tomato + Tomato Flesh From Hallowed Out Tomatoes
1 tbsp 1 Minced Garlic
2 tbsp 2 Tomato Paste
1/4 cup 1/4 Water
1 tbsp 1 Dear Mam Fish Sauce
1/2 tbsp 1/2 Sugar
1 tsp 1 MSG
1 tbsp 1 Oil
Salt and Pepper
- Garnishes:
Green Onion
Directions
- Make the filling:
- Start by placing the dried wood ear mushrooms and bean thread noodles in a bowl and covering them with room-temperature water. Let them soak for about 10 minutes until they soften and become pliable. Once they are rehydrated, drain all the liquid. Using a pair of scissors or a knife, cut both the mushrooms and the noodles into a small dice
- In a mixing bowl, combine fatty ground pork with the rehydrated wood ear mushrooms, bean thread noodles, minced garlic, finely chopped green onions, Dear Mam fish sauce, sugar, MSG, white pepper, cornstarch, and oil. Use your hands or a spoon to mix everything together until the filling is well combined
- Prepare the stuffed tomatoes:
- Take the tomatoes and cut each one in half crosswise. Using a spoon, gently scoop out the seeds and flesh from each half, taking care to keep the tomato’s walls and structure intact. You want a sturdy little cup that will hold the filling without falling apart. Reserve all of the scooped-out tomato flesh in a bowl because you will use it to make the sauce
- Take a generous amount of the pork filling and press it firmly into each tomato half. Pack it in tightly and mound it slightly above the rim of the tomato. Using the back of the spoon, smooth the top of the filling. Repeat until all the tomatoes are stuffed
- Heat a large deep pan over medium-high heat and add a drizzle of oil. Once the oil is hot, place the stuffed tomatoes meat side down into the pan. Let them cook undisturbed for about 2-3 minutes to sear. Then carefully flip each tomato so it sits upright with the meat side facing up, and sear for another 2 minutes. Remove the stuffed tomatoes from the pan
- Build the tomato sauce:
- Take the reserved tomato flesh along with one whole tomato and add them to a food processor. Blend until smooth and set it aside briefly
- Add more oil to the pan. Add minced garlic and cook until fragrant. Add the tomato paste and cook for another 1-2 minutes. Pour in the blended tomato sauce, and add water, fish sauce, sugar, and MSG. Season with salt and pepper to taste. Let the sauce simmer for a few minutes until it starts to thicken and come together
- Gently lower the stuffed tomatoes back into the pan, and reduce the heat to low. Cover the pan with a slight crack, and simmer for 15-20 minutes. The sauce should reduce slightly, and the pork should be cooked through. Check occasionally and spoon some of the sauce over the tops of the tomatoes to keep them moist
- Serve:
- Transfer the stuffed tomatoes to a serving plate and spoon the remaining sauce generously over the top. Garnish with thinly sliced green onions. Serve immediately with a big bowl of steamed jasmine rice. Enjoy!
Notes
- If you have extra filling, make small meatballs to simmer in the sauce!
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Frequently Asked Questions
Can I use ground chicken or turkey instead of pork? You can, but keep in mind that leaner meats will produce a drier filling. If you substitute, consider adding an extra splash of oil to the filling mixture to help with moisture.
Can I make this ahead of time? Absolutely. Ca Chua Nhoi Thit actually tastes even better the next day after the flavors have had time to meld together. Store it in an airtight container in the refrigerator and reheat gently on the stove. Just be mindful that the tomato’s shape may not hold together as well after reheating.
What kind of tomatoes work best? Round and large sized tomatoes work best. Avoid Roma tomatoes because they are too narrow, and avoid very large beefsteak tomatoes because the walls can be too thin. Look for tomatoes that are similar in size so they cook evenly.
What is Dear Mam fish sauce? Dear Mam is my premium Vietnamese fish sauce brand! I helped create this fish sauce because I wanted something that reminded me of the fish sauce I grew up with, but made with real anchovies and better quality ingredients. The result is what I believe to be a superior fish sauce that brings out the best in dishes like this one.
