Taiwan Food Atlas

Oyster Vermicelli (O-a Misua)

Fresh oysters in thick vermicelli broth — a nourishing taste from the century-old kitchen of the Second Market
📍 Taichung · Around the Second Market, Central District🌟 Collectible · Noodles🔖 Oyster vermicelli / Thickened broth / Second Market

Oyster vermicelli is a thick, starch-thickened Taiwanese noodle soup, and Taichung's version leans especially thick, with a deep amber broth and small but sweet oysters. The Second Market is one of the oldest surviving public markets in Taichung — the vermicelli stalls here have been open for decades, with regulars waiting at the gate from eight o'clock every morning. A bowl arrives with the starch-thickened broth clinging to every strand, the oysters smooth and tender, the large intestine braised to a yielding softness — one of the most representative breakfast or midday meals in Taichung's market food culture.

Taichung's Second Market was established in November 1917 under the name Shintomicho Market, partially rebuilt after a fire in 1936, and features a three-wing radiating layout centered on a hexagonal main building on roughly 2,500 ping of land; oyster vermicelli stalls operate in the surrounding stall area. Separately, per a general reference summary, oyster vermicelli in northern and central Taiwan typically uses red vermicelli thickened with a pork-bone or bonito broth and is served with both oysters and large intestine, giving it a thicker style than southern Taiwan's clear-broth version.

What is Oyster Vermicelli

The noodle base is red vermicelli (salted thin noodles), thickened generously with sweet potato starch or tapioca starch to create a smooth, viscous broth. Fresh oysters and braised large intestine are the standard toppings. Oysters are briefly blanched with ginger to remove any fishiness before entering the broth; the intestine is pre-cooked in braising liquid until tender. The Taichung version has a thicker starch consistency and smaller oysters than what you find in Tainan's clear-broth style. The overall flavor is savory and slightly sweet, seasoned with salt, black vinegar, and garlic. Black vinegar or chili sauce can be added at the table.

Taichung's Second Market was established during the Japanese colonial period, with a history of over a century — making it the most intact of Taichung Central District's public retail markets. The interior preserves the radiating corridor layout from the colonial era. Once serving the daily shopping needs of Taichung's urban residents, it is now an important node in Taichung's food tourism. Oyster vermicelli stalls are distributed in the outer stall area surrounding the market, and they source fresh oysters from the mouth of the Dajia River — local sourcing and ingredient freshness being their hallmark.

How to eat it the local way

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Order both toppingsThe standard Taichung oyster vermicelli comes with both oysters and large intestine. Ordering just one falls short of the full experience — first-timers should get the double topping to taste the complete version.
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Add black vinegar to sharpen the flavorLocals habitually add a small amount of black vinegar to their vermicelli. The acidity cuts through the richness of the starch broth and makes the whole bowl taste cleaner and more vivid. Add less if you prefer to avoid sourness.
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Chili sauce — go aheadThe chili sauce in Taichung-style vermicelli is usually not very hot, so adding more won't overwhelm you. The heat balances the sweetness of the starch broth; adding as much as you can handle is recommended.
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Go in the morningSecond Market area vermicelli stalls follow a morning market rhythm — before ten o'clock is peak time, with the freshest ingredients. Stalls begin closing down in the afternoon, and late-night service is rare.

Local knowledge

Context

  • Taichung's Second Market was established during the Japanese colonial period and is the oldest surviving public market in Taichung. Oyster vermicelli is the representative dish in the market's surrounding stall area.
  • Taichung oyster vermicelli uses fresh oysters sourced from the mouth of the Dajia River — strong local provenance — and the thick starch broth is a Taichung area characteristic.
  • The Second Market is listed as a Taichung City monument. Both the market architecture and its food culture are preserved together, making it an important tourism node in Taichung's Central District.

Things to know before you go

  • Taichung's oyster vermicelli is thick and starchy, very different from Tainan's clear-broth style. Don't come expecting the Tainan version — they are fundamentally different styles.
  • Parking near the Second Market is limited. Public transport is recommended; the market is close to Taichung Train Station, about a ten-to-fifteen-minute walk.
  • Oysters are shellfish. Those with shellfish allergies should confirm before eating. Pregnant women are advised to avoid raw or undercooked oysters — confirm they are fully cooked before consuming.

Source: field research at Taichung's Second Market. Photos to be replaced with Dio's own images.

Frequently Asked Questions

When was Taichung's Second Market built?

The Second Market was established in November 1917 under the name Shintomicho Market and is one of the oldest surviving public markets in Taichung.

How does Taichung oyster vermicelli differ from Tainan's?

Taichung's version is thicker with smaller oysters, while Tainan's uses plain white vermicelli in a clear broth — the two styles are fundamentally different.

What should I order with oyster vermicelli?

Order the double topping of oysters and large intestine together; getting just one falls a bit short, so first-timers should try both to taste the complete version.

Sources

🗺️ View on the map ← All Taichung dishes