Recipe courtesy of Luke Nguyen

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
Save Recipe


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


  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.