north americandinnerfusionmealasianhalalpasta

Vietnamese Spaghetti

Name: Vietnamese Spaghetti
Cook time: 1 min
Total time: 1 min
Yield: 4 servings
Ingredients: salt, to taste; 16 oz dried spaghetti noodles; 15 mini sausages; 3 tablespoons vegetable oil, divided; ½ lb ground beef; 1 shallot, diced, divided; 2 tablespoons fish sauce, divided; 1 teaspoon red pepper flakes; freshly ground black pepper, to taste; 5 garlic cloves, minced; 1 carrot, diced; 2 celery stalks, diced; ½ cup diced mushrooms; 2 tablespoons Chinsu hot sauce; 2 14-ounce cans diced tomatoes; 1 cup chicken stock; ½ cup freshly grated parmesan cheese

By Tasty1 min4 servings

Though this dish is called Vietnamese spaghetti, you can’t really find it anywhere in Vietnam. Rather, this dish is often made by the 2.3 million Vietnamese Americans living in the USA (plus many more abroad). There are three predominant cultures swimming in this pot–Vietnamese, American, and Italian–all with the same underlying goal of spreading love in each bite.

Instructions

1
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook to your desired doneness. Save 1 cup of the pasta water, then drain the noodles.
2
Prepare the sausages by scoring the sides on the diagonal (do not cut all the way through). Heat 1 tablespoon of oil in a large pot over medium heat, then add half of the shallot and the sausages and sauté for about 3 minutes, or until the sausages are lightly browned. Remove from the pot.
3
Add the ground beef to the same pot over medium heat and cook, breaking up with a wooden spoon, until no longer pink, about 4 minutes. Season with ½ Tbsp fish sauce, the red pepper flakes, and a pinch of black pepper. Remove from the pot.
4
In the same pot over medium heat, add the remaining 2 tablespoons of oil and the remaining shallot and sauté until softened, about 2 minutes. Add the garlic, carrots, and celery and cook, stirring occasionally, until softened, 5-8 minutes. Add the mushrooms and sauté for another 2 minutes, until softened and the celery is slightly translucent. Season with the remaining 1½ tablespoons of fish sauce and the Chinsu hot sauce.
5
Add the diced tomatoes and chicken stock, then reduce the heat to medium-low, cover, and let the sauce reduce to your desired consistency, about 40 minutes, returning the cooked beef and sausages to the pot about halfway through. Season with more salt and black pepper to taste.
6
Serve the sauce over the spaghetti with Parmesan on top.
7
Enjoy!