Oyster vermicelli

Oyster vermicelli

　　Oyster vermicelli is a highly distinctive Taiwanese snack, primarily made with oysters (small fresh oysters) and vermicelli. The oysters need to be coated with tapioca starch, but many stalls also sell a version made with pork intestines and vermicelli (tōa-tn̂g mī-sòaⁿ; pork intestines and vermicelli).

　　 The quality of oyster vermicelli depends on the size and freshness of the oysters, and care must be taken to keep the oysters intact when coating them with tapioca starch. The braising process of the pork intestines, as well as their proportion in the bowl, are key factors in determining how delicious the dish is.

　　 It has a rich texture and strong aroma, but the traditional taste is now hard to find. Recently, the more famous versions of vermicelli are mostly inspired by the texture of red vermicelli from Taipei’s Dihua Street.

　　 A small bowl of oyster vermicelli, which may seem unremarkable at first glance, is an essential street food in night markets. Its deliciousness hinges on the freshness of the oysters and the chewiness of the vermicelli. Using the non-breakable quality of red vermicelli, it is cooked in a rich broth and thickened with a starchy sauce, then mixed with blanched fresh oysters and braised pork intestines. It is served drizzled with black vinegar, a specially prepared sauce, and topped with cilantro for extra flavor—ready to be enjoyed.