Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem
All fields are required.
Separate multiple e-mail addresses with a comma
(i.e. firstname.lastname@example.org, email@example.com)
Send E-mail or Cancel
A link to %this page% was e-mailed
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 saw tooth coriander and rice paddy herb.
Garnish with peanuts and chile flakes.
Get Cooking Channel on your TV.
ideas from cooking channel
Food Network Sites
Advertise With Us