Vietnamese Spaghetti and Meat Sauce Recipe

July 11, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 1 hour

Serves: 6-8

This is a Vietnamese fusion dish that was inspired by the spaghetti and meat sauce that I grew up eating. I’m not completely sure what ingredients went into the version that my mom used to make, but I know there was fish sauce and always a lot of extra mushrooms added. I’ve incorporated many ingredients used in Vietnamese cuisine and the flavors marry so well with the Italian ones. The Thai basil adds a unique and bright flavor and the Red Boat Fish Sauce gives the sauce a boost of umami. My family loves this dish!

Vietnamese Spaghetti and Meat Sauce Recipe
Print Recipe

Vietnamese Spaghetti and Meat Sauce Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 6-8

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Ingredients

  • 1 Pound Lean Ground Beef, (or half ground pork and half ground beef)
  • 3 Shallots diced
  • 5 Garlic Cloves minced
  • 1 Cup Thai Basil Leaves, finely chopped
  • 25 oz Jar of Spaghetti Sauce
  • 2 Tablespoons Red Boat Fish Sauce
  • 1 Teaspoon Oyster Sauce
  • 1 Teaspoon Granulated Sugar
  • ½ Teaspoon Ground Black Pepper
  • 1½ Teaspoon Kosher Salt
  • 2-3 Teaspoons Sriracha Hot Sauce
  • 2 Tablespoons Olive Oil
  • 8 oz Straw or Shimeji Mushrooms
  • 1 Cup Water
  • 16 oz Spaghetti Pasta
  • Parsley, for garnish
  • Sliced Thai Chilies, for garnish

Method

  • 1)

    Add 2 Tablespoons of Olive Oil to your pot and turn the heat to medium. Add the Shallots and sauté until they are soft and translucent. Add the minced Garlic and sauté for an additional 30 seconds.

  • 2)

    Add 1 Pound of Ground Beef, 1 Teaspoon of Salt, 1 Teaspoon of Sugar and ½ Teaspoon of Ground Black Pepper. Turn the heat to high and brown and break up the ground beef, this step usually takes about 6 minutes. Add the mushrooms and brown for an additional 4 minutes.

  • 3)

    Deglaze the pot by adding 1 cup of Water, scrape the bottom of the pot well. Add a 25 oz jar of Spaghetti Sauce, 2 Tablespoons of Red Boat Fish Sauce, 1 Teaspoon of Oyster Sauce, and 2-3 Teaspoons of Sriracha Hot Sauce. Stir well, then turn the heat to low and cover the pot. Let the sauce simmer for 1 hour. Right before serving, stir in the finely chopped Thai Basil into the sauce.

  • 4)

    Cook your spaghetti according to the package instructions, be sure to salt your pasta cooking water with about 1 Tablespoon of Kosher Salt. Toss the spaghetti with the meat sauce, garnish with finely chopped Thai Basil, Parsley, sliced Thai Chilies and more Sriracha. Enjoy!

↓ Supplies to make this recipe ↓







 






2 Comments

  • Christina

    December 21, 2019 at 7:52 pm

    thank you for this recipe it comes very close to the Vietnamese by Spaghetti beef that I get from my favorite Vietnamese Restaurant. I substituted the fish and oyster sauce with rice wine vinegar and soy sauce and it came out perfect very good and I made it under an hour for the spaghetti I use a frozen bag of vegetable spaghett Pop that in the microwave for 5 minutes and the meal was done!

    1. Van

      December 26, 2019 at 6:07 am

      You’re welcome! I’m glad you enjoyed it 😀

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