There is no fish sauce in this dish but you can use fish sauce in place of salt. Some Vietnamese do not use fish sauce in stir fried dish because they said it will made the taste lightly sour.
Make 4 serving as side dish in multiple courses meals or 2 servings with cooked rice
12 oz green beans
4 oz thin sliced, smoked bacon, cured or uncured (free of nitrite salt)
1 ripe tomato
1/8 tsp salt
1/4 tsp ground black pepper
1/4 tsp sugar
A few sprigs of cilantro or green onion for garnish
Dipping Fish Sauce (optional)
Trim both ends of green bean and break the long ones into half with your fingers. Cut tomato into 8 or 12 wedges, remove the white hard core near the stem and brown spot at bottom. Cut bacon into small pieces. Peel, slice garlic,
Boiling water in a large pan, about 1 in. deep. Add green bean and cook until color changes to bright green about 5 minutes. Drain and set aside.
Return the pan back to the stove on medium heat, add bacon. Cook and stir occasionally until nice brown. Remove bacon from the pan. Drain all but 1 Tbs of bacon grease in the pan.
Turn the heat up to medium high, add garlic, stir until fragrant, add tomato and green beans. Stir to combine all ingredients, add salt, black pepper and sugar. Cook uncover, turn the heat down to medium and stir occasionally until green bean heated through/crisp or soft tender about 5-8 minutes. Remove tomato skin as much as you can. Return bacon to the pan and toss well with green bean and tomato. Serve with cooked rice and dipping fish sauce.
*Note:
- A small yellow onion or shallot can be used with or without garlic. Stir fried them in bacon grease until soft and light brown before adding green bean.
- Tomato will become tomato sauce at the end of the cooking if adding at the same time with green bean. You might add tomato toward the end of the cooking if you like tomato just soft or crisp cooked.
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