Taiwanese Oyster Vermicelli

About This Recipe

Oyster vermicelli (ô-á-mi-suànn) is one of Taiwan's most iconic night market dishes — thick sweet potato vermicelli in a viscous, starchy broth made with lard and stock, topped with fresh oysters and sometimes pork liver, finished with a drizzle of sweet garlic chilli and black vinegar. The gloopy, sticky texture of the broth is what makes it distinctive and is achieved with sweet potato starch.

Ingredients

Serves 4

• 200 gsweet potato vermicelli (mi suànn)(soaked until soft)
• 200 gfresh oysters
• 800 mlchicken stock
• 3 tbspsweet potato starch(mixed with 4 tbsp cold water)
• 2 tbsplard or vegetable oil
• 3 clovesgarlic(minced)
• 2 tbspsoy sauce
• 1 tbspoyster sauce
• 2 tbspblack vinegar(to serve)
• 2 tbspsweet chilli sauce(to serve)
• 1 small bunchfresh coriander

Instructions

1. 1

   Make stock base

   Heat lard in a large pot. Fry garlic briefly. Add chicken stock, soy sauce and oyster sauce. Bring to a simmer.

2. 2

   Thicken

   Stir sweet potato starch slurry into the simmering broth, stirring constantly, until the broth turns glossy and thick, like a light gravy.

3. 3

   Cook noodles

   Add soaked vermicelli to the broth. Simmer 5 minutes.

4. 4

   Cook oysters

   Add oysters to the simmering broth. Cook 2–3 minutes just until they are barely cooked through — they will continue cooking in the hot broth.

5. 5

   Serve

   Ladle into bowls. Drizzle with black vinegar and sweet chilli sauce. Top with fresh coriander.

Variations

• •

  Add thin slices of pork liver for the classic full version.

• •

  Use clams instead of oysters if fresher.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh — the noodles absorb the broth if stored.

Frequently Asked Questions