Recipe courtesy of Luke Nguyen
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Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem
Total:
168 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
168 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 green banana
  • 68 ounces (8 1/2 cups)/2 liters Bac Ha corn wine
  • 28 ounces/ 800 g fresh purple rice noodles, sliced 3/4-inch/2 cm wide
  • 17 1/2 ounces/ 500 g pickled mustard green, liquid reserved
  • 1 bunch saw tooth coriander, finely sliced
  • 1 bunch rice paddy herb, finely sliced
  • 1/2 cup crushed roasted peanuts
  • 1 tablespoon dried chile flakes

Directions

In a large clay jar, place the green banana together with corn wine. Cover and allow the banana to ferment for 1 week. Distribute the noodles among 4 separate bowls.

Pour in 1 cup corn wine and 1/4 cup reserved pickled mustard greens liquid.

Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb.

Garnish with peanuts and chile flakes.

Serve cold.

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