Oyster Vermicelli (Ô-á-mī-suànn)

Food · Asian

Oyster Vermicelli (Ô-á-mī-suànn)

Taiwanese oyster and meatball vermicelli soup dish with cabbage, served in a thick starchy broth topped with orange sweet potato starch sauce

Where to eat it

My lost pieces

15 Watertank Way Melbourne

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History

Oyster Vermicelli (蚵仔麵線, Ô-á-mī-suànn) is a beloved Taiwanese street food with roots stretching back to the Qing Dynasty era, when Fujianese immigrants brought their culinary traditions to the island. The dish evolved locally in Taiwan, particularly in coastal regions where oysters were abundant and affordable, making it a staple comfort food for working-class communities.

Over time, it became one of Taiwan's most iconic night market dishes, spreading from small coastal towns to bustling urban centers like Taipei and Tainan. Today it is considered a quintessential part of Taiwanese culinary identity, often served at temple fairs, night markets, and dedicated specialty shops that have been operating for generations.

Fun Facts

  • The thick, gooey broth is achieved by cooking the vermicelli (麵線) directly in the soup until the noodles release their starch — no thickener is added separately!
  • Traditional toppings often include braised large intestine (大腸) alongside oysters, making it a surf-and-land comfort bowl.
  • The signature orange sweet potato starch sauce drizzled on top is seasoned with a blend of soy sauce, rice vinegar, and a touch of garlic, giving it a tangy-savory finish.
  • Oyster vermicelli is so culturally significant in Taiwan that dedicated shops, some over 50 years old, often have lines stretching around the block.

    • Recipe

    Oyster Vermicelli (Ô-á-mī-suànn)

    Ingredients

  • 150g thin wheat vermicelli (麵線)
  • 200g fresh small oysters, cleaned
  • 1 cup shredded cabbage
  • 4 cups chicken or pork stock
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • Sweet potato starch sauce: 3 tbsp sweet potato starch mixed with ½ cup water + 1 tbsp soy sauce + 1 tsp sugar + 1 tsp rice vinegar
  • Cilantro and chili sauce to garnish

    • Steps

    1. Bring stock to a boil in a pot. Add soy sauce, sesame oil, and garlic. Add shredded cabbage and simmer for 3 minutes.

    2. Add the vermicelli directly to the broth and cook for 4–5 minutes, stirring occasionally, until the noodles soften and the broth thickens naturally from the noodle starch.

    3. Lightly coat the oysters in a dusting of sweet potato starch, then blanch them in a separate pot of boiling water for 30–60 seconds until just cooked. Drain and set aside.

    4. In a small saucepan, combine the sweet potato starch sauce mixture and stir over medium heat until it turns translucent and thickened (about 2–3 minutes). Season with rice vinegar and soy sauce to taste.

    5. Ladle the vermicelli broth into bowls, top with the blanched oysters, then drizzle generously with the orange sweet potato starch sauce.

    6. Garnish with fresh cilantro and a dollop of chili sauce or garlic paste. Serve immediately.