Recipe courtesy of Luke Nguyen

Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem

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  • Level: Easy
  • Total: 7 days 20 min
  • Prep: 20 min
  • Inactive: 7 days
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. Pour in 1 cup corn wine and 1/4 cup reserved pickled mustard greens liquid.
  3. Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb.
  4. Garnish with peanuts and chile flakes.
  5. Serve cold.
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