Instructions: Prepare the Nuoc Cham. Set aside.

Combine all of the sauce ingredients in a small bowl.

Cut off the stem end of each tomato. Using a spoon, gently scoop out the pulp. Discard the tops and pulp. Dry the insides of the tomatoes with paper towels.

Soak the mushrooms in hot water and the noodles in warm water for 30 minutes. Drain well. Squeeze out the excess water from the mushrooms. Cut off the stems and discard. Mince the caps. Coarsely chop the noodles.

In a mixing bowl, combine the chopped mushrooms and noodles with the pork, half of the garlic, the shallots, scallions, sugar, fish sauce and egg. Blend with your hands; set aside to marinate for 30 minutes.

Stuff the pork mixture into the tomatoes, pressing firmly. Smooth the top into a mounded dome.

Heat the oil in a wok or skillet over moderate heat. Place the stuffed tomatoes, stuffing-side down, in the hot oil. Cover the wok and fry for 5 minutes. Using a large spatula, gently turn the tomatoes (try not to break the skins), meat-side up, and cook for 3 minutes longer.

Make a small space in the center of the wok and add the reserved garlic; fry until fragrant. Stir the sauce mixture and pour into the wok. Bring the sauce to a quick boil. Reduce the heat to low and simmer, covered, for 15 minutes, turning the tomatoes frequently to coat with the sauce.

The tomatoes are ready when the stuffing has absorbed half of the sauce and the tomatoes are nicely glazed. Transfer to a serving platter and sprinkle with white pepper. Serve with plain rice and Nuoc Cham as part of a family meal.

This recipe yields 4 servings.

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