Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem
Recipe courtesy of
Luke Nguyen
- Total:
- 168 hr 20 min
- Prep:
- 20 min
- Inactive:
- 168 hr
- Yield:
- 4 servings
- Level:
- Easy
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.
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