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
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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.

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