Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Print

Vietnamese Spaghetti Bolognese

vietnamese spaghetti bolognese

4.3 from 3 reviews

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

Ingredients

Instructions

  1. Heat the oil in a large saucepan.
  2. Turn up the stove up to high heat.
  3. Add the minced beef (ground beef) to the pan and season generously with sea salt and black pepper.
  4. Let the meat brown in the pan until it is golden and caramelised, before using a wooden spoon to turn the meat. Browning and caramelising the meat will add lots of flavour to the sauce later.
  5. Use a slotted spoon to remove the beef to a large bowl.
  6. Cook the onion, garlic, celery and carrots over low-medium heat for about 10 minutes until the vegetables have softened.
  7. Add the mushrooms and cook for a few minutes until they have softened slightly.
  8. Add the Noilly Prat and fish sauce and cook for about 5 minutes over medium heat until the liquid has reduced.
  9. Add the fresh tomatoes (if using), canned tomatoes, bay leaves, and beef stock.
  10. Return the cooked beef to the pan, together with any juices which have collected in the bowl.
  11. Turn down the stove down to low-medium heat and simmer gently for about 45 minutes. If the mixture thickens too much, add some water until you have a consistency you like.
  12. Taste for seasoning.
  13. 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.

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

Nutrition