Danzai noodles, or Ta-a mi, is a quintessential Taiwanese street food originating from Tainan. This humble yet incredibly flavorful dish is characterized by its small, comforting portion, a rich, aromatic pork-based broth, and a savory minced pork sauce (rou zao). Often topped with fresh shrimp, bean sprouts, and a sprinkle of crispy fried shallots, Danzai noodles offer a perfect balance of textures and umami flavors, embodying the soul of Taiwanese culinary tradition.
🥢 Ingredients
- 200g yellow oil noodles or rice vermicelli
- 150g ground pork
- 8-10 fresh shrimp, peeled and deveined
- 100g bean sprouts
- 2 cloves garlic, minced
- 2 shallots, thinly sliced (some for frying, some for sauce)
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sugar
- 1/2 tsp five-spice powder
- Pinch of white pepper
- For Broth: 500g pork bones, 2-3 dried shiitake mushrooms, 1 tbsp dried shrimp, 1 liter water
- For Garnish: Crispy fried shallots, fresh cilantro, black vinegar (optional)
🔥 Instructions
- Prepare the Broth: In a large pot, add pork bones, dried shiitake mushrooms, dried shrimp, and water. Bring to a boil, then reduce heat and simmer for at least 1-2 hours, skimming off any foam. Strain the broth and keep it warm.
- Make the Minced Pork Sauce (Rou Zao): In a pan, sauté half of the sliced shallots and minced garlic until fragrant. Add ground pork and cook until browned. Stir in soy sauce, rice wine, sugar, five-spice powder, and white pepper. Add a ladleful of the prepared pork broth and simmer until the sauce thickens slightly and the pork is tender.
- Prepare Shrimp: Briefly blanch the peeled and deveined shrimp in the hot pork broth for 1-2 minutes until pink and cooked through. Remove and set aside.
- Blanch Bean Sprouts: Quickly blanch the bean sprouts in the hot broth for about 30 seconds until slightly tender-crisp. Remove and set aside.
- Cook Noodles: Cook the yellow oil noodles or rice vermicelli according to package instructions. Drain well.
- Assemble Danzai Noodles: Divide the cooked noodles among serving bowls. Ladle a generous amount of hot pork broth over the noodles. Top each bowl with a spoonful of the minced pork sauce, a few blanched shrimp, and some bean sprouts.
- Garnish and Serve: Garnish with crispy fried shallots and fresh cilantro. A drizzle of black vinegar is optional for an extra tang. Serve immediately.
