Cherry & Dennis Helper Habitat
Taiwanese Oyster Vermicelli
台式蚵仔麵線
Recipe overview
Taiwanese oyster vermicelli is a light red-vermicelli thick soup with starch-coated oysters added only at the end.
01
Ingredients
Main ingredients
- 180 g Red vermicelli
- 300 g Fresh oysters
- 1.2 L Bonito stock
- 30 g Dried shiitake
- 60 g Pickled mustard greens
- 15 g Coriander
- 3 cloves Garlic
Oyster rinse
- 500 ml Cold water
- 1 tsp Salt
Sweet-potato starch
- 4 tbsp Sweet-potato starch
- 60 ml Cold water
Broth seasoning
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1/4 tsp White pepper
Finishing
- 2 tbsp Black vinegar
02
Tools
- Chopping board and chef's knife
- Measuring spoons, jug and kitchen scale
- Oyster-rinsing, coating and slurry bowls
- Large soup pot, wooden spoon and ladle
- Sieve, kitchen paper and probe thermometer
03
Steps
Step 1
1. Rinse oysters in salted cold water once and drain on paper
Rinse oysters in salted cold water once and drain on paper.
Step 2
2. Toss oysters lightly with sweet-potato starch immediately before cooking
Toss oysters lightly with sweet-potato starch immediately before cooking.
Step 3
3. Mince garlic, chop coriander and slice pickled mustard greens
Mince garlic, chop coriander and slice pickled mustard greens.
Step 4
4. Soak red vermicelli in cold water 5 minutes and drain
Soak red vermicelli in cold water 5 minutes and drain.
Step 5
5. Bring bonito stock to a boil with dried shiitake and pickled mustard greens
Bring bonito stock to a boil with dried shiitake and pickled mustard greens.
Step 6
6. Add red vermicelli and simmer 8 minutes until soft but not broken
Add red vermicelli and simmer 8 minutes until soft but not broken.
Step 7
7. Season broth with soy, oyster sauce, sugar and white pepper
Season broth with soy, oyster sauce, sugar and white pepper.
Step 8
8. Stir sweet-potato starch with cold water until smooth
Stir sweet-potato starch with cold water until smooth.
Step 9
9. Pour slurry slowly into simmering broth while stirring until lightly glossy
Pour slurry slowly into simmering broth while stirring until lightly glossy.
Step 10
10. Slide in coated oysters and keep broth at a gentle simmer for 90 seconds
Slide in coated oysters and keep broth at a gentle simmer for 90 seconds.
Step 11
11. Largest oyster must reach 63°C and turn fully opaque; do not boil hard
Largest oyster must reach 63°C and turn fully opaque; do not boil hard.
Step 12
12. Ladle into bowls and top with garlic, coriander and black vinegar
Ladle into bowls and top with garlic, coriander and black vinegar.
Common mistakes
- Soaking oysters in salt water makes them waterlogged; rinse once and drain.
- Coating oysters too early makes the sweet-potato starch wet and patchy.
- Pouring slurry in one rush creates lumps; stream it in while stirring.
- Hard-boiling shrinks oysters; simmer gently until the largest reaches 63°C.
Tips
Add oysters last and keep a gentle simmer; a hard boil makes them tough.
