Asparagus and Crabmeat Soup Recipe

(Mang Tay Nau Cua)

Ingredients : Serves 4 - 6

4 cups (1 3/4 pints)

25 ml

1/2 teaspoon

1/4 teaspoon

1 tablespoon

6

2 cloves

250 g

1

425 g

15 g

1

1/4 teaspoon

2 tablespoon

2 tablespoon

Chicken broth

Nuoc Cham (Vietnamese fish sauce)

Sugar

Salt

Vegetable oil

Shallots (chopped)

Garlic (chopped)

Crabmeat

Egg (lightly beaten)

White asparagus spears (cut into 2 1/2 cm sections with canning liquid reserved)

Coriander (cilantro) leaves, shredded

Green onion (scallion), thinly sliced

Freshly ground black pepper

Mix together :

Cornstarch or arrowroot

Cold water

• If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).

• Combine the broth, 1 tablespoon/15 ml of the fish sauce, the sugar, and salt in the 3 quarter/5 1/4 pint soup pot or Dutch oven. bring to a boil. reduce the heat and simmer.

• Meanwhile, heat the oil in a frying pan. Add the shallots and garlic and stir-fry until aromatic. Add the crabmeat, the remaining 2 teaspoon/10 ml fish sauce, and black pepper to taste.

• Stir-fry over high heat for 1 minute. Set aside.

• Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently.

• Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.

• Transfer the soup to a heated tureen. Sprinkle with the coriander, green onion (scallion), and freshly ground black pepper.