| Level: | Easy |
| Total: | 7 days 20 min |
| Prep: | 20 min |
| Inactive: | 7 days |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1319 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 13 g |
| Sugar | 10 g |
| Protein | 20 g |
| Cholesterol | 0 mg |
| Sodium | 736 mg |
Reviews
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