In a large pot, cook the macaroni according to package directions until al dente. Drain and rinse under cold water. Heat a wok over medium-high heat. Cook the beef, onion, garlic, and salt and pepper to taste until the meat is browned. Drain the excess fat. Add the macaroni, 1 tablespoon tomato paste, and Maggi sauce and mix well. The macaroni should be thinly coated in tomato paste; add more tomato paste if necessary. Serve warm. Serves 6.

Possible substitutes: Ground turkey, ground pork, or even slices of flank or top round beef (always cut across the grain) can be substituted for the ground beef. In a pinch, soy sauce can be used instead of Maggi sauce – but in an authentic Vietnamese kitchen, there’s always a bottle of Maggi next to the fish sauce.