Quanzhou Mianxian Hu, a beloved breakfast and supper staple from Quanzhou, Fujian province, is much more than just a simple noodle soup. This comforting dish features incredibly thin vermicelli (mianxian) simmered in a rich, flavorful broth, often thickened to a smooth, porridge-like consistency, and generously adorned with a myriad of toppings. Each bowl is a personalized culinary journey, reflecting the vibrant seafood and agricultural bounty of the region. It’s a taste of home, a hug in a bowl, and an essential part of the local food culture.
🥢 Ingredients
- 200g Quanzhou Mianxian (super fine vermicelli)
- 1 liter rich broth (pork bone, chicken, or seafood broth recommended)
- 100g fresh shrimp, peeled and deveined
- 100g pork intestines, cleaned and pre-cooked (optional, but traditional)
- 50g fresh oysters (optional)
- 50g shredded pork or lean meat
- 1 egg, beaten
- 2 tablespoons cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
- Fried shallots, for garnish
- Cilantro, chopped, for garnish
- Salt to taste
- White pepper to taste
- A few drops of soy sauce or fish sauce (optional)
- Vinegar (for serving, optional)
🔥 Instructions
- Prepare the Broth: If not using pre-made broth, simmer pork bones, chicken, or seafood (like dried shrimp and scallops) with ginger and green onions for at least an hour to create a flavorful base. Strain the broth and bring it to a gentle boil.
- Prepare Toppings: Cook your chosen toppings separately. For example, quickly blanch shrimp and oysters. Sauté shredded pork until cooked through. If using pork intestines, ensure they are thoroughly cleaned and tenderized.
- Cook the Vermicelli: Add the Quanzhou Mianxian directly into the boiling broth. Stir gently to prevent sticking. Cook for only 1-2 minutes until the vermicelli is soft and translucent. Be careful not to overcook, as it can become mushy.
- Thicken the Broth: While stirring, slowly pour in the cornstarch slurry until the soup reaches a slightly thickened, comforting consistency, similar to a light porridge. Season with salt and white pepper to taste.
- Add Egg (Optional): If desired, slowly drizzle the beaten egg into the swirling broth, creating delicate egg ribbons.
- Assemble and Serve: Ladle the hot Mianxian Hu into serving bowls. Arrange the prepared toppings (shrimp, pork intestines, oysters, shredded pork, etc.) artfully on top.
- Garnish: Finish with a generous sprinkle of fried shallots and chopped cilantro. A dash of soy sauce or a few drops of vinegar can be added by individual preference. Serve immediately and enjoy!
