Oyster Vermicelli (Ô-á-mī-suànn)

Plump oysters and silky rice vermicelli swim in a savory, umami-rich broth that's thickened just enough to cling to every strand. Garlic and soy create a deeply satisfying base, while the oysters release their natural sweetness into the warming soup. Perfect for a comforting weeknight dinner or impressing guests with authentic Taiwanese seafood comfort food.

Ingredients

1 pound (450g) fresh oysters, shucked with liquid reserved

8 ounces (225g) dried rice vermicelli noodles

6 cups (1.4 liters) oyster or seafood stock

3 tablespoons (45ml) cornstarch

5 tablespoons (75ml) water, divided

3 cloves garlic, minced

1 tablespoon (15ml) soy sauce

1 teaspoon (5ml) dark soy sauce

2 teaspoons (10g) sugar

2 tablespoons (30ml) lard or neutral oil

3 dried shiitake mushrooms, rehydrated and sliced

2 green onions, cut into 2-inch (5cm) pieces

1/2 teaspoon (2.5ml) sesame oil

1/4 teaspoon white pepper

2 tablespoons (30g) crispy fried shallots, optional

1/4 cup (60ml) reserved oyster liquid

Instructions

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

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.

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.

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

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.

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.

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.

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.

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.