Dairy Free

Vietnamese Spaghetti Bolognese

vietnamese spaghetti bolognese

4.3 from 3 reviews

This Vietnamese Spaghetti Bolognese is a delicious Asian twist on an Italian classic.



  1. Heat the oil in a large saucepan and cook the onion, garlic, celery and carrots over low-medium heat for about 10 minutes until the vegetables have softened.
  2. Turn up the heat to high. Add the minced beef and cook until the meat is no longer pink.
  3. Add the mushrooms and cook for a few minutes until they have softened slightly.
  4. Add the Noilly Prat and fish sauce and cook for about 5 minutes over medium heat until the liquid has reduced.
  5. Add the fresh tomatoes (if using), tinned tomatoes, bay leaves, and beef stock. Turn down the heat to low-medium and simmer gently for about 45 minutes. If the mixture looks too thick, add some water until you have a consistency you like.
  6. Taste for seasoning.
  7. To serve, cook the spaghetti according to the packet instructions. Serve the sauce with the spaghetti and generously garnish with herbs and Parmesan. Chopsticks are optional.

Kitchen Notes

There are lots of types and brands of fish sauce on the market, but the only one I use is Squid Brand Fish Sauce. It’s the one I grew up with, and the one which my mother faithfully cooked with when I lived at home (although she has since moved onto another brand which I find to be too strong in flavour and smell). Any good-quality fish sauce will do, but I would lean more towards the ones sold by Asian grocers than those in your usual supermarkets.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.