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.
Recipe courtesy of Luke Nguyen