Mianxian (Taiwanese Vermicelli Soup)
Renge sushi noodles!? Sloppy noodles with katsuo broth
Description
Extremely thin, steamed reddish-brown noodles (Red Mianxian) simmered in a rich, thickened bonito broth. Topped with offal (Da Chang) or oysters (O-a).
Restaurants serving Mianxian (Taiwanese Vermicelli Soup)
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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
- Red Mianxian
- Pork intestines(or Oysters)
- Bonito broth
- Cilantro
- Garlic
- Black vinegar
Instructions
- [Authentic Recipe]
- Make strong broth with bonito flakes, dried shrimp, pork bones.
- Cut red Mianxian short, simmer in soup.
- Thicken strongly with sweet potato starch.
- Season with soy and black vinegar.
- Top with soft braised pork intestines, cilantro, grated garlic.
Learn more Spice, substitutes, tips
Key spices
Cilantro、Garlic、Black vinegar、Homemade chili oil
Substitutes at Japanese supermarkets
Japanese somen (but melts if simmered, so be careful)
Pairing
Stinky Tofu(Ultimate Taiwan stall combo)
Trivia
[For Everyone] Taiwan's national B-grade gourmet. Closer to 'edible soup' than noodles. At famous shops like Ay-Chung, people eat piping hot Mianxian standing without chairs.
Eating tips & etiquette
[Unique Eating] Don't use chopsticks; slurp the thick soup and noodles together using only a spoon!
Allergen
Wheat, Pork, Soy, (Oysters)