Taiwanese Oyster Vermicelli (蚵仔麵線)

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Oyster vermicelli (ô-á mī-sòaⁿ) is one of Taiwan's most iconic night market dishes. The ultra-thin wheat vermicelli is cooked in a thick, glossy broth thickened with sweet potato starch, creating an almost sauce-like soup. Tender oysters, pork intestines, and a drizzle of black vinegar and cilantro complete this beloved street food that Taiwanese expats worldwide desperately miss.

Ingredientes

Sirve 4

• 200 gthin wheat vermicelli (麵線)
• 300 gfresh oysters
• 200 gpork intestines, cleaned and cooked (optional)
• 6 cupschicken or pork broth
• 4 tbspsweet potato starch
• 6 tbspwater (to dissolve starch)
• 3 tbspsoy sauce
• 1 tspsesame oil
• 3 tbspblack vinegar (to serve)
• 1/4 cupcilantro, chopped (to serve)

Instrucciones

1. 1

   Prepare the vermicelli

   Rinse vermicelli with cold water, then drain. Cut into shorter lengths with scissors.

2. 2

   Heat the broth

   Bring broth to a boil. Add soy sauce and sesame oil.

3. 3

   Thicken the broth

   Mix sweet potato starch with water. Drizzle into the boiling broth while stirring to create a thick, glossy soup base.

4. 4

   Add the protein

   Add pork intestines if using and cook 2 minutes. Add oysters and cook just until they plump up, about 1–2 minutes.

5. 5

   Add noodles and serve

   Add vermicelli, stir gently, and cook 1 minute. Ladle into bowls and top with black vinegar, cilantro, and garlic oil if desired.

Variaciones

• •

  Omit intestines for a simpler version

• •

  Add a soft-boiled egg

• •

  Make with clams instead of oysters

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Best eaten immediately as the noodles absorb the broth quickly.

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