Savory Tangy and Tender—These Vietnamese Stuffed Tomatoes Hit Every Note

Ingredients

• 10 ounces (284 g) ground pork, 10-20% fat
• 18 g (1 tablespoon) dehydrated wood ear mushrooms
• 2 small scallions (16 g) thinly sliced, green parts only (about 1/4 cup)
• 1 medium shallot (21 g), finely chopped (about 2 tablespoons chopped), divided
• 4 cloves (20 g) garlic, minced, divided
• 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 1 tablespoon plus 1 teaspoon sugar, divided
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 7 fresh ripe but firm medium tomatoes (about 4 ounces per tomato, roughly 2.5 inches in diameter each), see notes
• 3 tablespoons (45 ml) neutral oil such as vegetable oil, divided
• 2 tablespoons (30 ml) fish sauce, see notes
• 1 tablespoon chopped cilantro for serving
• Steamed white jasmine rice for serving

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