What are common mistakes when making Taiwanese Oyster Vermicelli (O A Mi Suah)?

Under-thickening — the broth must be very thick, like an amber gravy Over-cooking oysters — rubbery Serving without garlic and vinegar — the condiments are half the flavour profile

‹ Taiwanese Oyster Vermicelli (E A Mian Xian / 蚵仔麵線) Tangyuan (汤圆 — Sweet Glutinous Rice Balls in Soup) ›

CH.437.0002 Chinese

Taiwanese Oyster Vermicelli (O A Mi Suah)

Chinese — Taiwanese — Street Food

Taiwanese Oyster Vermicelli (O A Mi Suah)

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

I · Origin

Taiwan — night market tradition; Fujianese origin

II · Description

O a mi suah (蚵仔麵線) — oyster vermicelli — is a Taiwanese night market institution: tiny fresh oysters (or pork intestines, o a means oyster, ba wan is alternate) are cooked in a thick, starchy sweet potato starch broth with thin wheat vermicelli. The broth is thickened to near-gravy consistency. Served with pounded garlic, chili sauce, and black vinegar. A distinctively Taiwanese dish with deep Fujianese roots.

III · The Thread

Filipino sotanghon soup — thick starch noodle soup
Chinese thick corn soup — starch thickened tradition
Cantonese oyster congee — oyster in starchy base

IV · Flavour Context

Thick, starchy, sweet-savoury broth; fresh oyster brininess; fine noodles disappearing into the starch; garlic pungency; vinegar brightness

I The Canonical Dishes II The Method

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