Taiwanese Oyster Vermicelli (Oyster Mee Sua)
- Wilson Ng
- Sep 3, 2020
- 3 min read
Updated: Sep 21, 2020
During the early weeks of our country's movement control order, we had the craving for this local Taiwanese street food staple. Though commonly available in every corner of its home country, we could only have it here from a notable Taiwan street food franchise and some smaller independent stores. Hence, the decision was made to make our own.
Although having it many times since being introduced to this dish, I have never wondered how it is prepared until now. What makes the soup thick? Why is it a deep brown color? How are the noodles cooked?
Further research showed that traditionally, a version called Red mee sua is used. This vermicelli has been treated with high heat and caramelizes into a brown color, giving it a strong structure that can withstand the prolonged cooking of this dish. Over the years, many versions of the broth has arise. Although a common must have for all is oyster stock, fried shallots and bonito flakes, the latter which was an unexpected surprise for me.
At the time of cooking, we had to be resourceful with what ingredients was accessible to me within the allowed range of travelling. Instead of Taiwanese oysters, I substituted them with some Korean oysters. The common white vermicelli (mee sua) was used as the red variety is hard to find here, so I had to make do with what I have.
With that being said, here is the recipe for my version of this slow cooked pot of umami goodness. Another great example of simple cooking with multiple depths of flavors.
Taiwanese Oyster Vermicelli Recipe
2-3 servings
Ingredients:
White vermicelli 150g
Water 3000ml (divided into 1000ml and 2000ml)
Korean oysters (removed from shell) 200g
Bonito flakes 5g
Soy sauce 2 tablespoon
Salt 3 teaspoon
Sugar 3 teaspoon
Black vinegar 1 tablespoon
Fried shallots 50g
Fried shallot oil (optional) 2 tablespoon
White pepper 1 teaspoon
Thickening mixture* (2 tablespoon Potato starch + 4 tablespoon water)
Extra toppings and garnish (optional):
Steamed or boiled chicken meat (Shredded)
Fresh parsley or coriander
*Many different cooking styles uses different kind of starches to make their own thickening mixtures or slurry. I am using potato starch in this recipe because it will allow the thickened broth to remain in liquid form even at a lukewarm or room temperature, unlike corn starch mixtures whereby it thickens as the temperature drops.
Method:
Bring to boil 1000ml of water in a small pot.
Add in the oysters and cooked them until just tender. Depending on the size of your oysters, it may take 4-5 minutes. Just don't overcook and shrink your oysters!
Remove the oysters and immediately put in ice or run cold water over them to stop the cooking process from the residual heat. DO NOT pour away the water used to cook the oyster.
Using a sieve or strainer, transfer the oyster "stock" into a separate bowl for later use.
Bring to boil 2000ml of water in a large pot (At least 5L capacity).
Add in the oyster stock, bonito flakes, soy sauce, salt, sugar, vinegar, fried shallots and fried shallot oil. Turn down the heat to low and simmer for 10 minutes.
Add in white vermicelli and cook until it softens. Around 5 to 7 minutes.
Prepare thickening mixture.
Bring back to boil the contents of the large pot, turning up the heat if required.
Slowly pour in the thickening mixture while continuously stirring the pot. *Depending on how thick you want your broth to be, you may or may not need to use all of the thickening mixture.*
Once the desired thickness is achieved, turn the heat back down to a low simmer.
Using a pair of kitchen scissors, roughly cut up the vermicelli that is cooking in the broth into shorter lengths of about 2 inches.
Continue cooking the broth on a low simmer for an additional 10 to 15 minutes for the flavors to develop and be absorbed into the vermicelli.
Turn off the heat.
Serve in individual bowls, topped with the cooked oysters and optional shredded chicken. Garnish with fresh parsley/coriander.
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