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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.
Serve cold.
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Vietnamese Ice Coffee Panna Cotta
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