A thick, starchy soup of ultra-thin wheat vermicelli and plump oysters in a bonito-and-vinegar-laced broth, slurped from a bowl as one of Taiwan's most beloved street-side comfort foods.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: cilantro, garlic, chili sauce
Accompaniments: black vinegar on the side
Instructions
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1
Bring stock to a boil. Add soy sauce and sugar.
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2
Coat oysters lightly in sweet potato starch. Gently lower them into the simmering broth and cook 2 minutes until just set.
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3
Add the vermicelli noodles (they are pre-cooked, so they only need 2 minutes to soften).
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4
Stir in the remaining starch-water slurry gradually until the broth thickens to a porridge-like consistency.
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5
Add black vinegar and stir gently.
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6
Ladle into bowls. Top with minced garlic, cilantro, and chili sauce to taste.
Did You Know?
Taiwanese oyster vermicelli is always served in small bowls because it is meant to be a quick, standing-up snack — most vendors expect you to slurp it down in under five minutes.
Chef's Notes
Equipment Tips
- pot
- ladle
- small bowls
Garnishing
cilantro, garlic, chili sauce
Accompaniments
black vinegar on the side
The Story Behind 蚵仔麵線
Oyster vermicelli traces its roots to Hokkien immigrants who brought mee sua (thin salted wheat noodles) to Taiwan. The Taiwanese version evolved into a thickened, starchy soup that became a breakfast and snack staple. The addition of bonito stock and black vinegar are distinctly Taiwanese touches. Today it is one of the most common temple food offerings and a fixture at every traditional market across the island.
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