Recipe courtesy of Luke Nguyen
Recipe courtesy of Luke Nguyen
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1319
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 195 g
- Dietary Fiber
- 13 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 736 mg
- Level: Easy
- Total: 7 days 20 min
- Prep: 20 min
- Inactive: 7 days
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1319
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 195 g
- Dietary Fiber
- 13 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 736 mg
Ingredients
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.
