Oyster Vermicelli
A beloved Taiwanese street‑food soup of silky vermicelli, tender oysters, and braised pig intestines in a savory Hondashi®‑bonito broth, thickened slightly for a luscious texture.
INGREDIENTS
1½ cups – pig intestines, cleaned
8 cups – water (for braising)
¼ cup – rice wine
4 tbsp – sugar
1¾ tsp – soy sauce
4 tbsp – potato starch (for slurry)
½ cup – oysters, shelled
1 tbsp – sweet potato starch (for oyster dusting)
2 cups – red vermicelli, prepared
2 tbsp – hondashi®
¼ cup – bonito flakes
¼ cup – red radish, shredded
¼ cup – wood‑ear mushrooms, shredded and rehydrated
1 tbsp – sesame oil
½ tbsp – salt
1 tsp – pepper
Garlic and black vinegar, to taste
Garnish: cilantro
DIRECTIONS
1. In a pot, combine 2 cups water, rice wine, sugar, soy sauce, and pig intestines; simmer for 1 hour. Remove, slice intestines, and set aside.
2. Dust oysters in sweet potato starch.
3. Bring 2 cups water to a boil; blanch oysters for 40–50 seconds, then set aside.
4. Whisk potato starch with 4 tbsp cold water; set aside.
5. In a pot, add remaining water, hondashi®, and bonito flakes; simmer for 10 minutes. Strain out bonito flakes.
6. Return broth to medium heat; add red radish, wood‑ear mushrooms, salt, 1 tbsp hondashi®, and pepper.
7. Slowly whisk in the potato starch slurry until desired thickness.
8. Stir in vermicelli, oysters, and sliced intestines.
9. Drizzle sesame oil, season with garlic and black vinegar to taste, garnish with cilantro, and serve.
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