Vietnamese Pork Spaghetti Sauce Over Rice

Think of this as a Vietnamese ragu. Ground pork simmers down with fresh tomatoes, fish sauce, lime juice, and serrano chilies into a chunky, savory-sweet sauce that goes straight over a bowl of hot steamed rice.

The French colonial influence on Vietnamese cooking shows up here in the tomato-based sauce, but the fish sauce, lime, and chilies make it unmistakably Southeast Asian.

Piles of garlic and shallots form the aromatic backbone, and the whole thing comes together in 30 minutes. It’s a weeknight workhorse.

Pro Tips

• Brown the pork properly. Let it get some color before breaking it up. That seared crust adds depth to the sauce.
• Use ripe, in-season tomatoes when you can. Out of season, canned whole San Marzano tomatoes work well too.
• The fish sauce goes in two stages (with the pork, then with the sauce) so the flavor builds in layers rather than hitting all at once.
• Finish with a big handful of fresh cilantro. The bright herb flavor lifts the whole dish.

Variations

• Toss this sauce over rice noodles or spaghetti instead of rice for a true East-meets-West fusion bowl.
• Stir in a spoonful of lemongrass paste for extra fragrance.
• Top with a fried egg and pickled vegetables for a Vietnamese-style rice plate (com tam).