Pig intestines with oyster vermicelli soup

Pig intestines with oyster vermicelli soup

　　Pig intestines with oyster vermicelli soup is typically made using locally produced vermicelli and is one of the most common street snacks in Taiwan. It can be easily found on almost every street and alley. The quality of the dish depends on the size and freshness of the oysters, as well as whether the pig intestines have any fishy smell. Most versions use locally made vermicelli, which comes in two varieties—red vermicelli and yellow vermicelli—each offering a slightly different flavor. Both yellow and red vermicelli work well in this dish, but handmade vermicelli is often considered best for bringing out the most delicious taste. The complex processes involved in making handmade vermicelli—such as kneading, pulling, rubbing, and tossing—result in noodles that are less likely to fall apart when cooked, remain flavorful after absorbing the broth, and offer a satisfyingly chewy and springy texture. These unique qualities are difficult for machine-made vermicelli to match.

　　 Local specialty culture: Oyster vermicelli soup is said to have originated from a simple vermicelli broth commonly served in early rural farming communities as a light meal for laborers. To serve multiple people conveniently, the vermicelli was usually cooked in a large pot, initially with no additional ingredients. Later, in coastal areas abundant with oysters, they were added to supplement nutrition, eventually evolving into the oyster vermicelli soup we enjoy today. Over time, the dish spread across Taiwan, and depending on local ingredient availability, some regions began adding ingredients such as pig intestines or meatballs. This explains why oyster vermicelli soup is more commonly found in southern or coastal parts of Taiwan, while northern areas tend to serve more intestinal vermicelli soup. The broth is typically tangy, spicy, and has a mildly sweet and savory flavor.

　　 Preparation method: First, clean the pig intestines and boil them in a marinade until the water comes to a rolling boil, then turn off the heat. Let them soak for about an hour until softened. Remove and cut into small pieces for later use. Next, thoroughly clean each oyster, lightly coat it with a small amount of sweet potato starch, and blanch in boiling water until the outer layer solidifies. Remove and set aside. Soak red vermicelli in water for 10 minutes to reduce saltiness, then drain and cut into smaller sections. Prepare a mixture of cornstarch and water for thickening. In a soup pot, pour in the broth, then add dried bonito flakes and red vermicelli, and simmer briefly. Add fried shallots, soy sauce, MSG, and sugar to the broth, and let it come to a gentle simmer before reducing to low heat. Gradually stir in the cornstarch slurry with a spoon to create a glossy, translucent sauce. Finally, add the prepared pig intestines and oysters. Adjust to taste with vinegar, cilantro, and pepper before serving.