Classic Taiwanese Bí-hún Thng with Squid 台式米粉湯

Probably not the most internationally well-known Taiwanese dish, but Bí-hún Thng (台式米粉湯)—also known as Taiwanese rice vermicelli soup—is a true everyday staple in Taiwan. For many Taiwanese people, this humble bowl of rice vermicelli soup is more than just food. It represents comfort, nostalgia, and a deep sense of home.

What is Bí-hún Thng 米粉湯?

Bí-hún Thng is the Taiwanese (Hokkien) pronunciation of 米粉湯, and it’s the name I grew up using at home. This dish is a light yet deeply flavourful Taiwanese rice vermicelli soup, made with a clear, aromatic broth, soft rice noodles, and a variety of toppings such as seafood, meat, or vegetables. Unlike heavier noodle soups, this dish focuses on:

• A clean, naturally sweet broth
• Light seasoning
• Ingredients that build layers of umami

What Do Taiwanese People Eat with Bí-hún Thng?

In Taiwan, rice vermicelli soup can absolutely be enjoyed on its own, but it’s often paired with additional ingredients to make it more satisfying.

Common additions include:

• Seafood such as squid or small cuttlefish
• Fish balls or meatballs
• Taro chunks for a heartier texture
• Braised side dishes or small plates

Why You’ll Love This Recipe

• Light yet deeply flavourful – thanks to dried shrimp and shiitake mushroom broth
• Quick to make – perfect for weeknight cooking
• Comfort in a bowl – warm, nostalgic, and satisfying

How to Prepare Squid (Key Technique)

In this recipe, I’m pairing squid with Bí-hún Thng and slicing it just like you’d see at Taiwan’s food stalls. Here are a few tips for preparing it:

• Slice the squid open and lay flat, inside facing up
• Make parallel vertical cuts without cutting through
• Cut again at a 45° angle across to create a crisscross pattern
• Cut into bite-sized pieces

This technique helps the squid curl beautifully and improves texture.

Tips for Making the Best Bí-hún Thng

• Build flavour from the base : Sautéing shallots, dried shrimp, and mushrooms first creates a rich, aromatic foundation.
• Don’t skip the soaking liquid : This is where a lot of the natural umami comes from.
• Fried shallots are essential : Fried shallots are a key ingredient in Taiwanese cooking—they add depth, aroma, and a slightly sweet richness to the soup.
• Don’t overcook the squid : Squid cooks very quickly. Overcooking will make it tough and rubbery.
• Season gradually : Because the broth already contains natural umami, adjust salt and seasoning carefully.

Final Thoughts

This Taiwanese rice vermicelli soup may look simple, but it carries deep cultural meaning and comforting flavours. Whether you’re recreating a taste of home or discovering Taiwanese cuisine for the first time, this dish is a beautiful introduction to the heart of everyday Taiwanese cooking.

Taiwanese Rice Vermicelli Soup with Squid

Wanting

A comforting and light Taiwanese classic, this rice vermicelli soup is all about a clean, umami-rich broth, tender squid, and aromatic toppings. It’s simple and perfect for any time of day.

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Course Lunch, dinner

Cuisine Taiwanese

Servings 2 people

Ingredients

  

• 125 g rice vermicelli about 1 pack; ~60 g per serving
• 2 squid tubes or 1 whole squid, ~130–150 g
• 2 dried shiitake mushrooms, soaked soaking liquid reserved
• 3 g dried shrimp, soaked soaking liquid reserved
• 15 g shallots, finely sliced
• 3 g ginger, julienned
• 500 ml water
• Salt and whitepepper to taste
• 1-2 tsp seasoning powder or dashi powder optional, for extra umami
• 1 tbsp rice wine
• A large handful of finely chopped celery
• Fried shallots and coriander for garnish

Instructions

 

Preparation

• Soak the ingredients : Soak dried shiitake mushrooms and dried shrimp in water until softened. Reserve the soaking liquid for the broth. Slice the softened shiitake mushrooms into thin strips.
• Prepare the squid : Slice the squid tube open flat. Score the squid in a crosshatch pattern by making parallel cutsfirst, then slicing at a 45° angle across them, ensuring the blade does not cut through the surface. Cut intobite-sized pieces.
• Prepare the vermicelli : Briefly blanch or cook for 1–2 minutes, then drain. If too long, use kitchen scissors to cut into shorter lengths.

Instructions

• Build thearomatic base : In a pot or a large pan over medium heat, sauté shallots, dried shrimp, shiitake mushrooms,and ginger until fragrant.
• Make the broth : Add water along with the reserved mushroom and shrimp soaking liquid. Bring to a boil.
Use the soaking liquid from shiitake mushrooms and dried shrimp for a deeper, more authentic flavour.
Adjust the amount of water depending on whether you prefer a lighter or richer broth.
• Season : Add salt, white pepper, and seasoning powder or dashi powder to taste.
• Cook the soup : Add the softened rice vermicelli and squid. Pour in the rice wine and sprinkle in the chopped celery. Cook just until the squid curls up and turns opaque (this only takes a short time).
Don’t overcook the squid — it becomes tough very quickly.
• Finish andserve : Ladle into bowls and garnish with fried shallots and coriander if desired.

Notes

Keyword Noodles, Soup