Ay-Chung Flour Rice Noodles

 Ren and I like to eat at as many new restaurants as we can when we travel, so we try not to go to the same place more than once. In Taipei, we had three or four exceptions. This place is one of them.

Ay-Chung Flour Rice Noodles has just one dish on their menu – Taiwanese-style vermicelli or mee sua with braised pork intestine. If you’ve never had mee sua before, it’s a type of thin wheat-flour noodle similar to vermicelli.

Ay-Chung makes their bowl with the most tender bits of braised pork intestine. They were so soft I initially thought I was eating baby squid!

The mee sua is silky smooth and the gravy had this wonderful smokey flavor which I read comes from bonito flakes in the soup base.

Ay-Chung’s mee sua is incredibly flavorful as it is, but you’re welcome to add as much chili oil, garlic, and black vinegar as you wish. I literally could not stop eating this.

As you can see from this picture, Ay-Chung Flour Rice Noodles is popular. It was one of the most popular Taipei food stalls we went to.

But don’t let the long queue deter you. It moves quickly and this is a dish you wouldn’t want to miss. It’s featured on virtually every article listing the best places to eat in Taipei.