Taiwanese Oyster Vermicelli (E A Mian Xian / 蚵仔麵線)

Taiwan — night market tradition

Street noodle soup of very thin hand-stretched vermicelli (mian xian) served in a thick, slightly gelatinous broth with oysters and large intestine, garnished with coriander and black vinegar. The distinctive thick broth comes from starch — the noodles themselves partially dissolve into the broth, creating the characteristic texture. Ubiquitous at Taiwanese night markets.

• Cantonese congee (thick starchy broth concept)
• Filipino arroz caldo (thick rice soup)
• Japanese ankake (starch-thickened Japanese sauces)

Rich, thick, savoury-sweet broth; briny oysters; slightly funky intestine; sharp black vinegar finish — deeply satisfying Taiwanese night market comfort food