PURPLE RICE NOODLE AND CORN WINE SOUP: HU TIEU THIEM

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Purple Rice Noodle and Corn Wine Soup: Hu Tieu Thiem image

Provided by Food Network

Time P7DT20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • Pour in 1 cup corn wine and 1/4 cup 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 peanuts and chile flakes.
  • Serve cold.

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