Vietnamese-style Tomato Stew

Ingredients

In this Vietnamese adaptation of the Chilean Tomaticán, we incorporate Vietnamese flavors and ingredients to create a unique fusion dish. The original dish typically includes onions, bell peppers, and ground beef, while our Vietnamese-style Tomato Stew replaces these ingredients with lemongrass, ginger, and Vietnamese herbs. The spices and herbs used in this recipe give the stew a distinct Southeast Asian flavor profile, making it a delightful twist on the traditional Chilean dish. We alse have the original recipe for Tomaticán, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 tomatoes, diced 4 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 medium potato, diced 1 medium potato, diced
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional for non-vegetarian version) 1 tablespoon fish sauce (optional for non-vegetarian version)
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 cup fresh Thai basil leaves, chopped 1 cup fresh Thai basil leaves, chopped
• 1/2 cup fresh cilantro leaves, chopped 1/2 cup fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic, grated ginger, and lemongrass to the pot. Sauté for 2 minutes until fragrant.
3. 3.
   Add the diced tomatoes, carrots, and potato to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth, soy sauce, fish sauce (if using), sugar, salt, and black pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
6. 6.
   Stir in the coconut milk and simmer for an additional 5 minutes.
7. 7.
   Remove the lemongrass stalks from the pot.
8. 8.
   Garnish the stew with chopped Thai basil and cilantro leaves.
9. 9.
   Serve the Vietnamese-style Tomato Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of chili flakes.
• Adjust the sweetness and tanginess by adding more sugar or lime juice, according to your taste preference.
• To make it heartier, add tofu, seitan, or cooked chickpeas for extra protein.
• Serve the stew with a side of steamed jasmine rice or crusty baguette to soak up the flavorful sauce.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Vietnamese-style Tomato Stew in individual bowls, garnished with additional Thai basil and cilantro leaves. Accompany it with steamed jasmine rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some chopped Thai basil and cilantro leaves on top of the stew just before serving. The vibrant green herbs will add a pop of color and freshness to the dish.