Stuffed Tomato (Ca Nhoi Cua Thit)

The tomato is one of my favorite vegetables. I love this vegetable so much that I enjoy it as a fruit, with a little dipping salt (it's a Vietnamese thing.) So here we are with this simple and delicious recipe where the tomato is stuffed generously with crab meat and ground chicken.  It's a Vietnamese classic, served with steamed rice. And to add some zing to your plate, drizzle some Nuoc Mam Pha and you're in for a real treat and enjoy this dish just as if you were a native of Saigon, Vietnam.

stuffed tomatos
With a little rice and some drizzling of the Nuoc Mam Pha dipping sauce... YUM!

With a little rice and some drizzling of the Nuoc Mam Pha dipping sauce... YUM!

stuffedtomato

Watch my Youtube video for this dish.

RECIPE for 4-6 servings

3 large tomatoes, cut in half, scoop out 1/3 of the tomato insides using a teaspoon and save those, as they will be chopped up later to form of the sauce of the dish)
1/2 lb ground chicken
1/2 lb crab meat
1 handful of woodear mushroom, soak in warm water to soften, chopped small
fish sauce
salt 
sugar
black pepper
2 handfuls of cilantro. 1 handful of  small chopped. The other handful  of 1-inch portion, for the garnish.
5-7 stalks of green spring onions. 1 handful as small chopped. The other handful as 1-inch portion, for the garnish.
3 cloves of garlic, minced


Meat mix seasoning:

1/2 lb ground chicken
1/2 lb crab meat
1 handful of woodear mushroom, soak in warm water to soften, chopped small
1/2 tsp black pepper
1 tsp sugar
1/2 tsp salt
1 tsp fish sauce
1 handful of chopped cilantro
1 handful of chopped green onion, white and green parts

Mix well and divide into 6 portions.

Place a large scoop of mix into the tomato half and press down. Do the same for each of the 6 tomato halves.

Add 2 tbs of cooking oil to hot saute pan. Add in garlic. Saute for 5-7 seconds.
Add in the stuffed tomatoes. Lower heat to med-high and cook for 8 mins with lid on.
Then add the chopped tomato extras to pan, with 2 pinches of salt and 2 pinches of sugar, ground black pepper, and 1 tbs of fish sauce.
Continue to cook with lid on for another 15 mins until the tomatoes are cooked down. 
Add 1 tbs of sugar to cut down the tartness of the tomato sauce.
Stir the sauce around the pan for a minute. Turn off heat.

Serve with steamed rice and Vietnamese dipping sauce.