serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 1 green banana
- 2 litres Bac Ha corn wine
- 800 g fresh purple rice noodles, sliced 2 cm wide
- 500 g 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
Instructions
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 ¼ 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
