Orh Ah Mee Sua (台湾蚵仔面线) Taiwanese Oyster Vermicelli with Homemade
- erinna Chng
- 1 day ago
- 2 min read
Taiwanese Orh Ah Mee Sua (蚵仔面线), a popular Street food in Taiwan – is a bowl of wheat vermicelli cooked rich bonito-flavored thickened soup. Top with juicy, plump oysters, pork intestine and homemade chili sauce.
One of my favourite Taiwanese dish. As long as the street vendors in Taiwan sells it, I will order. My favourite is still 阿宗面线 at 西门丁。I will definitely order this in any Taiwanese Restaurant to gauge the authenticity of their food. This is not a difficult dish to make but seems like not every restaurant can make it the right way in Singapore.
After the latest bowl I had failed me badly, I decide to just make it on my own to satisfy my craving before making a trip to Taiwan.
The Taiwanese took an extra step in handling the oysters. They coated these tiny precious with sweet potato flour and blanch them in boiling water for a couple of seconds.
Reason being, the oysters will remain plump and juicy after cook and you do not need to fish around the bowl of mee sua for the tiny ones.
The remaining steps are very simple. Just stir fry the garlic until fragrant, add water, seasonings and other ingredients (except oysters). Boil until noodle soften and thicken the noodle soup with cornstarch mixture. When done, top with oysters, cilantro and homemade chili (optional). Thicken the broth buy adding the cornstarch mixture gradually – until your desired consistency. Viola!
**Update: I went to Ah Zhong Mian Xian in Taipei again recently and realised the addition of basil leaves into the broth. I have added and it really elevated the taste of the whole dish.
*this recipe did not use bonito flakes. Instead, I replaced it with dashi power (bonito flavored powder) and save on the straining part if using bonito flakes.
Here’s a video recipe on how to make Orh Ah Mee Sua (台湾蚵仔面线)
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Blanching the Oysters
Coat the Oysters with sweet potato flour
Prepare a pot of boiling water and blanch the oysters in the boiling water over medium heat for 10 to 20 sec (depending on size and your desired doneness)
Remove the oysters from the boiling water and set aside
Cooking the Noodles & Broth
Heat the oil in saucepan over medium heat
Add in Garlic and stir fry until frangrant and slightly golden brown
Add water, Dashi powder, Rice Wine, Oyster Sauce, Sugar, Mee Sua, basil leaves and Pork LArge Intestine (Optional) and bring it to boil
Allow it to boil for another 5 minutes under medium low heat until the noodle soften
Slowly cornstarch mixture and stir immediately to thicken the soup; thicken to your desired consistency; do not add all cornstarch mixture at once
Transfer to serving bowls
Top with Oysters, cilantro and homemade chili (optional)
Serve Hot
Homemade Chili
Add the dried chili into a grinder and grind until fine
Transfer to a bowl and set aside
Add the shallot, garlic and oil into a blender and blend until it become a smooth paste
Heat up a frying pan over medium heat
Add the blended garlic and shallot paste.
Stir fry until fragrant and slightly brown
Add the grinded chili and salt
Stir Fry until fragrant.
Turn off the heat and add the sesame oil
Allow it to cool thoroughly before transferring into a container
Store in chiller.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Orh Ah Mee Sua (台湾蚵仔面线) Taiwanese Oyster Vermicelli with Homemade Chili Paste
Head Chef
eckitchensg
Servings :
2 pax
Calories:
813 Calories / Serve
Prep Time
5 min
Cooking Time
15 min
Rest Time
0 min
Total Time
20 min
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