Farci Cà Chua – Stuffed Tomato Farci
After work I had a sudden intense craving for our family’s favorite dish. Grandma used to make this and I remember we each got half a tomato stuffed with delicious pork, served with rice and some spicy chili in fish sauce.
Farci was probably brought to us by the French. Merci!
I haven’t had this dish in almost a decade so I made it for my husband who had 3 tomato halves! We served it with some arugula salad in a light vinaigrette and steamed rice. Hope you like it.
1 small onion finely chopped
6 cloves garlic finely chopped
1 lb ground pork
4 large firm tomatoes
1 can of tomato paste
1 tsp fish sauce (VietnamEazy style otherwise you can use more and less salt)
1/2 dried wood eared mushrooms (use shiitake if not available)
1 handful dried glass noodles
2 Tbsp sugar
Salt & pepper to taste
1/4 cup Olive oil or vegetable oil
In a large bowl, soak the mushrooms and noodles in warm water for 5 minutes. once they are rehydrated, drain and chop finely. In a large bowl combine pork, mushrooms and noodles, 1/2 of chopped onions and garlic. Save remaining garlic and onions for the sauce. Add salt, pepper, 1 Tbsp sugar, fish sauce to taste. Here’s a little tip. Put a little on a paper towel and microwave for 30 seconds to taste the meat so you can adjust the seasoning accordingly.
Prepare the tomatoes by cutting them in half. Remove all the insides with a small spoon and set aside in a bowl.
Stuffed the tomatoes with meat.
In a medium sauce pan add olive oil, sweat the onions and garlic and add the center of the tomatoes saved earlier and tomato paste . Season with salt and pepper. Remove from heat an set aside.
In a large flat pan, heat up some vegetable oil and sear the stuffed tomatoes meat side down until golden brown. Flip tomatoes meat side up. Pour the tomato sauce over stuffed tomatoes. Cover and cook on medium heat (add 1/2 cup of water) for about 15 -20 minutes until pork is thoroughly cooked.