Oyster Vermicelli (Ô-á-mī-suànn)

Instructions

1. 1

   Soak rice vermicelli in room temperature water for 20 minutes until softened but still firm, then drain and set aside.

2. 2

   Heat 2 tablespoons of lard in a large pot over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

3. 3

   Pour in the oyster or seafood stock and bring to a rolling boil. Add soy sauce, dark soy sauce, and sugar, stirring to combine. Adjust seasoning to taste.

4. 4

   Add the sliced shiitake mushrooms to the broth and simmer for 3 minutes to release their flavor.

5. 5

   In a small bowl, whisk together cornstarch and 5 tablespoons of water until no lumps remain. Slowly pour this slurry into the simmering broth while stirring constantly in a circular motion. Continue stirring for 2-3 minutes until the broth thickens noticeably and becomes translucent and glossy. The consistency should coat the back of a spoon.

6. 6

   Gently add the fresh oysters and their reserved liquid to the thickened broth. Simmer for 2-3 minutes until the oyster edges curl slightly and they are just cooked through. Do not overcook or they will become tough. Add white pepper and sesame oil.

7. 7

   While the oysters cook, bring a separate pot of water to a boil. Cook the soaked vermicelli noodles for 3-4 minutes until tender, then drain immediately.

8. 8

   Divide the cooked vermicelli noodles among serving bowls. Ladle the hot oyster broth with oysters and mushrooms over the noodles, ensuring each bowl receives several oysters.

9. 9

   Garnish with green onion pieces and crispy fried shallots if using. Serve immediately while the broth is hot and the oysters are at peak tenderness.