Simon Rimmer served up pork bun cha – a Vietnamese noodle dish – on Sunday Brunch.

The ingredients are: 500g minced pork, 60ml sriracha, 50ml fish sauce and oil to fry.

For the sauce (nuoc mam cham): 125ml chicken or veg stock, 50ml fish sauce, juice 2 limes, 25g palm sugar, grated and 25mm piece grated ginger.

For the noodles: 200g cooked vermicelli, 50g washed bean sprouts, 1 cucumber, julienned, 1 carrot, julienned, half a daikon, julienned, 1 spring onion, sliced, handful each of Thai basil, coriander and mint, 1 finely chopped birds eye chilli.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.