Back to 4 servings 200 g sweet potato vermicelli, soaked until soft 200 g fresh oysters, shucked, rinsed 800 ml chicken stock 3 tbsp sweet potato starch, mixed with 4 tbsp cold water 2 tbsp lard or vegetable oil 3 cloves garlic, minced 2 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp Chinese black vinegar, to serve 2 tbsp sweet chili sauce, to serve 1 small bunch fresh cilantro, chopped, to garnish
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1 Step 1: Soak the sweet potato vermicelli in warm water until soft and pliable, then drain.2 Step 2: Heat the lard or oil in a large pot over medium heat. Fry the minced garlic briefly until fragrant, about 30 seconds.3 Step 3: Add the chicken stock, soy sauce and oyster sauce and bring to a simmer.4 Step 4: Stir in the starch slurry while the broth simmers. Keep stirring until it turns glossy and thick, like a light gravy.5 Step 5: Add the soaked vermicelli and simmer for 5 minutes until the noodles are tender and have absorbed some of the broth.6 Step 6: Add the oysters and cook for 2 to 3 minutes, just until barely cooked through. They keep cooking in the hot broth, so do not overcook them.7 Step 7: Ladle into bowls, drizzle with black vinegar and sweet chili sauce, and top with cilantro. Serve immediately.getsaucepan.com/r/52e7d292-b1d4-590c-a24c-43fe1ac12630
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