Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem
- Level: Easy
- Total: 168 hr 20 min
- Prep: 20 min
- Inactive: 168 hr
- 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.
