Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem

Name: Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M7DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
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

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Level: Easy
Total: 7 days 20 min

Prep: 20 min
Inactive: 7 days

Yield: 4 servings

Level: Easy
Total: 7 days 20 min

Prep: 20 min
Inactive: 7 days

Yield: 4 servings

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.