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

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

  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.

Chicken Noodle Soup

Chicken Noodle Soup

Vegetable Noodle Soup

Instant Pot Chicken Noodle Soup

Vietnamese Noodle Soup

Chicken Rice Soup

Chicken Noodle Soup

Turkey Soup with Egg Noodles and Vegetables