深丘 Intestine & Oyster Vermicelli｜Bonito Aroma and Hearty Toppings in a Tin-Roof Stall
At a corner of Xinfu Road in Banqiao, 深丘大腸蚵仔麵線 draws attention with its modest corrugated-metal stall, fine handmade vermicelli, and generous toppings. The broth opens with light bonito aroma, followed by the sweetness of pork-bone stock; its thickening stays smooth without becoming heavy or gluey. You can order intestine and oysters together or focus on a single topping. Next door, a stinky-tofu stall shares the seating area, adding a crisp companion to the silky noodles. Crowds move quickly, and despite the queues, ordering and serving remain efficient.
● Intestine & Oyster Vermicelli
This bowl combines both signature toppings. Bonito leads the broth, followed by the gentle sweetness of pork-bone stock. The thickening is moderate, so the fine vermicelli stays slippery without leaving a heavy sticky feel. Oysters wear only a thin coating, keeping a soft exterior, juicy center, and briny flavor. Thick-cut intestine is braised through, springy, and savory. Cilantro, garlic, and vinegar sharpen the bowl; if you like heat, add the house chili little by little so the aroma becomes more focused without overwhelming the oysters.
● Oyster Vermicelli
Oyster Vermicelli puts the seafood at center stage. The oysters are plump, lightly coated, and slippery on the outside while staying tender and juicy within. Fine noodles absorb the light bonito broth and naturally match the oysters’ moist texture. Cilantro brings freshness, while garlic and vinegar make the broth more dimensional. Without the intestine’s braised aroma and chew, the flavors are cleaner and more focused—ideal if oysters are what you came for.
● Stinky Tofu
The stinky tofu is cut into bite-size squares and fried until the surface develops crisp, porous edges while the inside remains firm yet tender. Garlicky sauce soaks into the surface without immediately destroying the crunch. Pickled cabbage adds crispness and a light tang, balancing the tofu’s fried richness, while chili can be adjusted to taste. Paired with vermicelli, the contrast is especially satisfying: crisp tofu against slippery noodles, with pickles refreshing the palate before you return to the bonito broth.
Both dine-in and takeaway guests queue to order, so check the direction of the line when you arrive. The chili has a distinct lingering heat, so begin with a small amount and add more only after tasting. If you want stinky tofu with the vermicelli, first confirm the neighboring stall is serving that day. The two stalls share seating, but they take and serve orders separately.
- Location:新北市板橋區新府路2號之1號.
- Transport:About a five-to-eight-minute walk from Exit 2 of Banqiao Station toward Xinfu Road.
- Setting:Open, ventilated corrugated-metal stall with shared seating and quick turnover.
- Ordering:Dine-in and takeaway both follow the on-site queue; return dishes yourself after eating.
- Flavor note:The chili has a strong lingering heat, so start with a small amount.
✦ Editor’s wrap-up
深丘大腸蚵仔麵線 gives an old-school tin-roof street stall clear layers of flavor and texture: bonito and pork-bone broth stays smooth and easy to eat, thick-cut intestine is springy and savory, and lightly coated oysters remain juicy and plump. Choose Intestine & Oyster Vermicelli for both toppings, Oyster Vermicelli for a more focused seafood bowl, then add crisp-on-the-outside stinky tofu next door for a full progression from slippery and tender to chewy and crunchy. It is walkable from Banqiao Station and makes an efficient, satisfying stop for classic Taiwanese street food.
