Orh Ah Mee Sua was one of my favorite street foods when visiting Taipei in the summertime. It’s a thick gloopy delicious soup serving piping hot with fresh oysters. I really love the contrast of the sour black vinegar.
It’s also known as oyster vermicelli or oyster mian xian and it was super cheap back then. I remember it costing no more than an American dollar. It’s popularly made with large intestines also.
The best part is that it’s relatively easy to make a home and seriously, it tastes damn good, almost as good as the street version!
So let’s get started!
First grab your dried squid and reconstitute in water for at least 15 minutes. You can find this at the Asian supermarket. I was too lazy to make the drive all the way to San Gabriel Valley so I just bought it off Amazon and it came in a day or two.
Here’s the one that I bought.
Then they turn all soft and squishy like this!
Next you’re going to make the stock to get the rich base flavor for the soup. First the liquids: add the water and the chicken stock. Add your ginger, reconstituted squid/cuttlefish and the garlic. You can just leave the skin on the garlic since you are going to drain it all after it’s cooked.
Bring it to a boil and then turn the heat down to medium low and simmer for 30 minutes.
Remove from heat and drain via strainer or cheesecloth. Set aside.
Next you’re going to work on the oysters. First wash them and then drain and pat try. Grab a medium sized bowl, add the oyster and top with the sweet potato starch. Use your hands to mix and coat the oysters.
Next grab your mee sua, which I bought at the Chinese supermarket. I couldn’t find the noodles on Amazon but you could just use any kind of thin noodles as a replacement. It wouldn’t taste authentically like orh ah mee sua, but it would still be damn good!
Here’s what the Taiwanese vermicelli looks like.
Bring the stock back up to medium heat.
Now you’re going to add the fried shallots. I bought these off Amazon and they arrived in two days.
Add your shallots, rice wine, soy sauce, and dark soy sauce.
Bring it to a boil and add the noodles. Cook until the noodles are softened.
Finally add in the oysters and cook for 60 seconds. Scoop it into a bowl and serve immediately.
Garnish with black vinegar and parsley or coriander.
Taiwanese Oyster Mian Xian Recipe
- 10 oz oysters about 1/2 cup
- 1 dried cuttlefish
- 2 tbsp sliced ginger
- 10 cloves garlic
- 1/2 cup shaved bonito
- 1/2 tbsp white peppercorn
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 4 cups water
- 4 cups chicken stock
- 4 oz mee sua noodles
- 2 tbsp sweet potato starch
- 1 tbsp dark soy sauce
- 1/2 cup fried shallots
- 4 tbsp cornstach mixed with 1/2 cup water
- fresh cilantro
- black vinegar
Grab your dried squid and reconstitute in water for 20 minutes
Next up you're going to make the stock. Add the water, chicken stock, reconstituted cuttlefish, ginger, and garlic
Cover the pot and then bring the stock to make a boil. Next bring the heat down to low and simmer for 30 minutes. Remove from heat.
Drain stock through a cheesecloth
Was and drain your oysters, add sweet potato starch to coat.
Turn on the heat again to medium and add shaved bonito and white peppercorn
Add mee sua to soup and cook until softened to desired consistency.
Turn heat on high. Add oysters and cook for 60 seconds.
Serve immediately with black vinegar and parsely as garnish