Ingredients with Measurements:
- 1 pound vermicelli noodles
- 1 pound fresh oysters, shucked
- 6 cups chicken broth
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the vermicelli noodles in cold water for 30 minutes.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
3. Add the chicken broth, fish sauce, soy sauce, rice vinegar, sugar, and black pepper to the pot. Bring to a boil.
4. Add the oysters to the pot and cook for 2-3 minutes, or until they are just cooked through.
5. Drain the vermicelli noodles and add them to the pot. Cook for 2-3 minutes, or until the noodles are tender.
6. Ladle the soup into bowls and top with green onions and cilantro.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 4g
- Carbohydrates: 61g
- Protein: 19g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Oysters can be substituted with shrimp or tofu.
Variations:
- Add sliced mushrooms to the soup for an extra earthy flavor.
- Use coconut milk instead of chicken broth for a creamier soup.
Tips and tricks:
- Be sure to cook the oysters just until they are cooked through, as overcooking them can make them tough.
- Soaking the vermicelli noodles in cold water before cooking will help prevent them from sticking together.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Green onions and cilantro
Pairings:
- Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
- Steamed rice or garlic bread
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Be sure to properly clean and cook the oysters to avoid any risk of foodborne illness.
Food history:
- Oyster vermicelli soup is a popular Taiwanese street food that originated in the city of Tainan.
Flavor profiles:
- Salty, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A