Can I use fresh pork intestines instead of pre-cooked?
Yes, but you will need to clean and braise them for 2-3 hours until very tender before slicing and adding to the recipe.
LUNCH
Taiwanese Oyster Vermicelli with Braised Pork Intestines
This comforting Taiwanese Oyster Vermicelli, known as Orh Ah Mee Sua, features tender oysters and savory braised pork intestines in a thick, flavorful broth. It's a beloved street food that's surprisingly easy to recreate at home for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Soak the dried vermicelli noodles in hot water for 5 minutes until softened, then drain and set aside.
02
In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Add the sliced braised pork intestines and simmer for 5 minutes.
03
In a small bowl, whisk together 1/4 cup tapioca starch with 1/4 cup cold water to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly until the broth thickens to a desired consistency, about 2-3 minutes.
04
Add the softened vermicelli noodles, soy sauce, black vinegar, and white pepper to the pot. Stir gently to combine and cook for 2 minutes.
05
Carefully add the cleaned fresh oysters to the pot. Cook for 1-2 minutes, or until the edges of the oysters curl slightly and they are just cooked through. Do not overcook.
06
Ladle the Taiwanese Oyster Vermicelli into individual serving bowls. Garnish generously with fried shallots and chopped fresh cilantro.
07
Serve immediately while hot.
About This Recipe
This comforting Taiwanese Oyster Vermicelli, known as Orh Ah Mee Sua, features tender oysters and savory braised pork intestines in a thick, flavorful broth. It's a beloved street food that's surprisingly easy to recreate at home for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a dash of chili oil or a spoonful of minced garlic to your bowl before serving. Adjust the thickness of the broth by adding more or less tapioca starch slurry.
Easy Substitutions
If pork intestines are not available, you can use sliced pork belly or chicken. For a vegetarian version, omit the meat and use vegetable broth, adding mushrooms and tofu. Cornstarch can be used in place of tapioca starch.
Storage & Reheating
Store leftover vermicelli and broth separately in airtight containers in the refrigerator for up to 1 day. Reheat the broth gently on the stovetop and add fresh vermicelli and oysters if possible for best texture.
Serving Suggestions
Serve this dish as a hearty lunch on its own. Pair it with a side of pickled cabbage for a refreshing contrast. A small dish of spicy chili sauce or a drizzle of sesame oil can be offered on the side for customization.
Common Mistakes
1. Overcooking the oysters: Oysters cook very quickly; overcooking them will make them tough and rubbery. Add them last and cook just until plump. 2. Not stirring the slurry: If the tapioca starch slurry is not stirred constantly while adding, it can clump. 3. Using too much vermicelli: The noodles absorb a lot of liquid, so using too much can make the dish too dry. 4. Insufficiently braised pork intestines: If using unbraised intestines, they need significant cooking time to become tender. 5. Not seasoning adequately: Taste and adjust soy sauce, vinegar, and white pepper to your preference.
Frequently Asked Questions
What kind of vermicelli noodles should I use?
Thin, dried rice vermicelli noodles are traditional for this dish. Look for ones labeled "mee sua" if available.
Can I make this dish ahead of time?
It's best served fresh. The noodles can become very soft and the oysters overcooked if reheated. You can prepare the broth and pork intestines ahead, then cook the noodles and oysters just before serving.
Is black vinegar essential?
Yes, black vinegar provides a unique tangy and slightly sweet flavor that is characteristic of Taiwanese Oyster Vermicelli. Regular rice vinegar is not a suitable substitute.
MORE TO KNOW
The key to authentic Taiwanese Oyster Vermicelli is the balance of savory, slightly sweet, and umami flavors in the thickened broth. The tapioca starch not only thickens the soup but also gives it a characteristic glossy sheen and smooth mouthfeel. Ensuring your pork intestines are well-braised and tender beforehand is crucial for a delicious result. If braising your own, clean them thoroughly and simmer for several hours until very tender.
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