July 31, 2020

Meet The Manufacturer: #3570: Sau Tao Dried Mix Rice Vermicelli XO Sauce Flavour – Hong Kong

Meet The Manufacturer: #3570: Sau Tao Dried Mix Rice Vermicelli XO Sauce Flavour - Hong Kong

Oh sweet – XO Sauce! If you don’t know what this delightful flavor is – here’s something from Wikipedia –

Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafoods, including dried scallops (conpoy), fish and shrimp, which are cooked with chili peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon.[3]

The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish.[4] The term XO is often used in Hong Kong to denote high quality, prestige and luxury. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.[5]

This honestly is one of my favorite flavors – I don’t get a lot of them though, so this should be fun. Let’s give it a try!

Sau Tao Dried Mix Rice Vermicelli XO Sauce Flavour – Hong Kong

Meet The Manufacturer: #3570: Sau Tao Dried Mix Rice Vermicelli XO Sauce Flavour - Hong Kong

Detail of the packaging (click to enlarge). Contains shrimp and fish. To prepare, boil noodles for 2 minutes then drain. Add in sachet contents. Finally, stir and enjoy!

The rice vermicelli.

Wait – this is a wet sachet and it mentioned dried mix? Well, there’s not a broth – this is considered a dry noodle or mix noodle.

Meet The Manufacturer: #3570: Sau Tao Dried Mix Rice Vermicelli XO Sauce Flavour - Hong Kong

Finished (click to enlarge). Added shrimp, fish ball, carved squid, Lao Gan Ma spicy chili crisp, spring onion, Salad Cosmo mung bean sprouts, and chili flake. Noodles come out nicely – only rice noodles I’ve had that have this texture and they’re great. The flavor is kind of like a seafood and savory affair – and they’re quite good. All around tasty and enjoyable. 5.0 out of 5.0 stars. EAN bar code 87303866649.

Sautao Dried Mix Rice Vermicelli Non Fried (XO Shallot Sauce) – 3 Pack

Watch me cook on Instant Noodle Recipe Time!