Heat the oil in a large saucepan.

Turn up the stove up to high heat.

Add the minced beef (ground beef) to the pan and season generously with sea salt and black pepper.

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.

Use a slotted spoon to remove the beef to a large bowl.

Cook the onion, garlic, celery and carrots over low-medium heat for about 10 minutes until the vegetables have softened.

Add the mushrooms and cook for a few minutes until they have softened slightly.

Add the Noilly Prat and fish sauce and cook for about 5 minutes over medium heat until the liquid has reduced.

Add the fresh tomatoes (if using), canned tomatoes, bay leaves, and beef stock.

Return the cooked beef to the pan, together with any juices which have collected in the bowl.

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.

Taste for seasoning.

Bring a large pot of water to the boil.

Add 1 teaspoon of fine salt.

Cook the spaghetti for 2 minutes less than the packet instructions.

Do NOT drain the pasta.

Reserve the pasta cooking water for the next step.

Use a pair of tongs to transfer the spaghetti directly from the pot of boiling water to the pan with the Vietnamese Bolognese Sauce.

Stir the mixture so that the pasta is evenly coated.

If the pasta sauce is too thick, add enough pasta boiling water to the sauce to get a nice consistency.

Serve the sauce with the spaghetti and generously garnish with herbs and Parmesan.

Chopsticks are optional.