Description
A sister dish to pork intestine vermicelli. Brown ultra-thin noodles (Red Mianxian) are simmered in a thick bonito broth, topped with small oysters briefly boiled with a potato starch coating.
Restaurants serving Oyster Vermicelli Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small oysters
- Red Mianxian
- Bonito flakes
- Garlic
- Black vinegar
- Cilantro
Instructions
- [Authentic Recipe]
- [Broth] Boil pork bone broth with massive bonito flakes, dried shrimp, and shredded dried shiitake to extract a rich bonito dashi.
- Season with soy sauce and rock sugar; thicken heavily with potato starch slurry until the ladle feels heavy.
- Wash Taiwan's steamed, brown dried 'Red Mianxian' and simmer in the broth until soft.
- [Oyster Prep] Wash fresh small oysters (E-a) in salt water, dust thinly with 'sweet potato flour (Digua Fen)'. Blanch briefly (30s-
- min) in a separate pot of hot water to seal in umami and make them plump.
- Plate Mianxian and top generously with blanched oysters.
- Serve with massive grated garlic, black vinegar (Wu Cu), and cilantro on top.
Learn more Spice, substitutes, tips
Key spices
Bonito broth and strong garlic aroma
Substitutes at Japanese supermarkets
Japanese small raw-consumption oysters, Toast somen brown
Pairing
Stinky Tofu or Taiwanese Rice Balls
Trivia
[For Women] Overwhelmingly supported by women and seafood lovers who dislike offal (intestine) Mianxian. Ordering 'Zonghe (Mixed)' usually gets you both intestines and oysters. Dumping black vinegar on it is the Taiwanese way.
Eating tips & etiquette
[Unique Eating] Dissolve garlic and black vinegar into the soup with a spoon, slurping the double umami of oyster sea milk and bonito broth together with the noodles!
Allergen
Wheat, Oysters, Soy, Shrimp