Oyster vermicelli

Taiwan · East Asia

Close-up of a bowl of thick vermicelli soup with oysters and a spoon.
Oyster vermicelli

Oyster vermicelli is a Taiwanese dish of fine mianxian noodles cooked to a thick consistency with oysters. The education ministry’s dictionary describes steamed, yellow-brown noodles cooked into a thick soup, with starch-coated oysters added after brief cooking. Pork intestine is an optional addition, rather than part of every bowl.[1]

At A-Chuan in Taipei’s Shuanglian Market, the oysters come from Dongshi in Chiayi. The noodles are steamed to a reddish-brown colour and finished with basil, black vinegar and garlic paste. A mixed bowl combines oysters with braised pork intestine. Proprietor Huang Yufei’s family traded seafood in Dongshi and supplied the Taipei noodle business run by her future husband’s parents. She later moved to Taipei and took over the noodle business with her husband.[2]

References

Sources checked:

  1. Oyster vermicelli — Ministry of Education, Taiwanese Hokkien dictionary
  2. A-Chuan oyster vermicelli in Shuanglian Market — Taipei City Market Administration Office
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