Minle Swordfish Rice-Noodle Soup
×Swordfish Rice-Noodle Soup
旗魚米粉湯
Why you must eat itA warm bowl of thick rice vermicelli simmered in a clear stock drawn from swordfish flesh and bone. The pot goes out on the Dihua Street pavement in the morning, and you slurp it standing or on a small kerbside stool. The vermicelli is soft, the broth carries fish sweetness and pepper, and it soaks into a morning stomach. The local way is to add a plate of fried swordfish tempura or hongshao rou (sweet-savory fried pork). The taste is plain and unadorned, but it's only sold in the morning — worth rising early for this one bowl. They close when sold out, so go before noon.
Dihua Street and Dadaocheng form Taipei's wholesale quarter of dried goods, herbal medicine and cloth, running since the 19th century, with old buildings still standing. Minle's swordfish soup is a morning-only fixture on that street, long loved by local breakfast-goers. Swordfish is caught in the seas off Taiwan, and this bowl is the plain kind of dish that suits Dadaocheng's old port. As a stall, the seats are kerbside stools and payment is cash. The early morning is the real show; late and it's sold out. Nearby, wholesalers' fronts and old merchant houses line up, good to walk after eating. Hours are a guide and shift with weather and supply.
- Nearest
- near Minsheng W Rd / Dihua St junction
- Hours
- 06:30-13:00 頃
- Price
- NT$50 a bowl