Purple rice noodle and corn-wine soup recipe (hu tieu thiem)
- Cuisine: Vietnamese
Ingredients1 green banana
2 litres Bac Ha corn wine
800g fresh purple rice noodles, sliced 2cm wide
500g pickled mustard greens, liquid reserved
1 bunch sawtooth coriander, finely sliced
1 bunch rice paddy herb, finely sliced
1 tbsp dried chilli flakes
½ cup crushed roasted peanuts
PreparationIn a large clay jar, place the green banana together with corn wine, reserving 1 cup for later. Cover and allow the banana to ferment for 1 week.
Distribute the noodles into 4 separate bowls.
Pour in 1 cup of corn wine and 1/4 cup of 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 chilli flakes and peanuts.
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