Set B — pig intestine mee sua set ($6.80)!
Golden Mile Taiwanese pig intestine mee sua: thin vermicelli in a thick starchy broth with braised intestines, coriander and chilli oil, plus a karaage side. $6.80.
Lunch at a Golden Mile Taiwanese stall: pig intestine mee sua set, $6.80. 😋
What was on the tray:
- Pig intestine mee sua bowl: thin mee sua vermicelli in a thick, starchy, savoury broth, with braised pig intestines, coriander and a drizzle of chilli oil
- Side karaage chicken in a small dish, the set’s bonus
This is the Ay-Chung style mee sua (蚵仔麵線), named for the famous Taipei chain that made the dish a street-food icon: hair-thin wheat vermicelli simmered in a broth thickened to a glossy, almost gravy-like consistency with cornstarch, so the whole bowl is eaten with a spoon rather than chopsticks. The texture is the signature, silky, slippery, the noodles barely holding their shape in the thick soup.
The thickened broth is the craft: a bonito-and-pork stock thickened until it coats the spoon, seasoned savoury-sweet, with the mee sua cooked soft into it. It is unlike any soup noodle in the Chinese repertoire, more porridge-adjacent than soup, and it is exactly that comforting, sippable texture that makes it addictive.
The braised pig intestines are the classic topping (the other being oyster, the “o a mee sua”): cleaned and braised until tender, they add a savoury chew and a richness to the broth. Properly done, they are clean-tasting and soft, not the least bit funky.
The karaage side turns it into a set, the crisp fried chicken a textural contrast to the silky mee sua.
At $6.80 for a pig intestine mee sua set with a karaage side at Golden Mile, this is fair Taiwanese-hawker value.
Overall: 4.3 / 5. 😋👍🏼 The silky starchy mee sua with the tender intestines was the standout. Taiwanese comfort, would re-order.
