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

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Instructions

1. 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.
2. Pour in 1 cup corn wine and 1/4 cup reserved pickled mustard greens liquid.
3. Place a tablespoon of pickled mustard greens onto the noodles, followed by sawtooth coriander and rice paddy herb.
4. Garnish with peanuts and chile flakes.
5. Serve cold.