Mian Xian Hu

Mian xian hu is a silky, starch-thickened soup built on a base of ultra-fine wheat vermicelli — the traditional breakfast of Quanzhou and a beloved street food throughout Fujian province. The fine noodles dissolve partially into the broth as they cook, creating a thick, porridge-like consistency somewhere between a soup and a congee. Toppings vary widely: oysters, pig intestine, shrimp, pork blood, and fried shallots are all common. A spoonful of spiced rice wine lees (zao) and a thread of sesame oil finish each bowl.

Serves: 4

Ingredients

• 200g (7 oz) dried fine Fujian wheat vermicelli (面线, mian xian)
• 1 litre (4¼ cups) pork or seafood stock
• 150g (5 oz) small fresh oysters (or shrimp), rinsed
• 100g (3.5 oz) pork intestine, cleaned, blanched, and sliced into rings (optional)
• 2 tbsp sweet potato starch dissolved in 4 tbsp water
• 2 tbsp crispy fried shallots
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp white pepper
• 2 spring onions, finely sliced
• Salt to taste

Instructions

1. Bring stock to a rolling boil in a wide pot. Break mian xian noodles into rough 10 cm (4 inch) lengths and add to the stock. Cook 2–3 minutes, stirring, until the noodles soften and begin to thicken the broth.
2. Stir in the sweet potato starch slurry gradually, adding just enough to achieve a thick, smooth consistency. The soup should coat the back of a spoon.
3. Add soy sauce and white pepper. Reduce heat to a gentle simmer.
4. Add oysters (and pork intestine if using) and poach for 2 minutes until just cooked through.
5. Ladle into deep bowls. Top with crispy fried shallots, spring onion, and a drizzle of sesame oil.
6. Serve immediately while hot — the soup thickens further as it cools.

Cook's Notes: The starch slurry is the secret to the characteristic texture — add it slowly and stir constantly to avoid lumps. Mian xian noodles are very fine and salted; taste before adding extra salt. In Quanzhou, the soup is eaten for breakfast with deep-fried dough sticks (youtiao) for dipping.