Purple rice noodle and corn-wine soup recipe (hu tieu thiem)

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  • Cuisine: Vietnamese

Ingredients

1 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
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Preparation

In 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.

Serve cold.

If you enjoyed this Purple rice noodle and corn-wine soup recipe (hu tieu thiem) then browse more Vietnamese recipes, soup recipes, vegetarian recipes, prepare ingredients in advance recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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