Thick sweet potato vermicelli in a viscous soup with oysters, pork liver and a thick sweet and sour sauce — a Taiwanese night market icon.
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.
Serves 4
Heat lard in a large pot. Fry garlic briefly. Add chicken stock, soy sauce and oyster sauce. Bring to a simmer.
Stir sweet potato starch slurry into the simmering broth, stirring constantly, until the broth turns glossy and thick, like a light gravy.
Add soaked vermicelli to the broth. Simmer 5 minutes.
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.
Ladle into bowls. Drizzle with black vinegar and sweet chilli sauce. Top with fresh coriander.
Don't overcook the oysters — they should be just barely cooked.
The thick, gloopy texture of the broth is intentional — don't thin it down.
Black vinegar (烏醋) is important for the authentic Taiwanese flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Best eaten fresh — the noodles absorb the broth if stored.
Oyster vermicelli has been sold in Taiwanese night markets since the Japanese colonial period (1895–1945). It reflects the Taiwanese tradition of resourceful cooking using affordable seafood with thickened broths.
Asian grocery stores, particularly Taiwanese or Fujianese stores. They are clear/translucent noodles, not the same as glass noodles.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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