RECIPES OF VIETNAM

Mang Tay Nau Cua (Asparagus and Crabmeat Soup)

Ingredients :

4 cups

1 tbsp+2 tsp

1/2 tsp

1/4 tsp

1 tbsp

6

2 cloves

8 oz

2 tbsp

1

1 tbsp

1

15 oz

Chicken broth

Nuoc mam (Vietnamese fish sauce)

Sugar

Salt

Vegetable oil

Shallots (chopped)

Garlic (chopped)

Fresh (or canned) lump crabmeat (picked over and drained)

Cornstarch (or arrowroot) (mixed with 2 tbsp cold water)

Egg (lightly beaten)

Shredded coriander

Scallion (thinly sliced)

White asparagus spears (cut into 1 inch sections) (reserve canning liquid)

Freshly ground black pepper

1. Combine the broth, 1 tbsp of the fish sauce, the sugar and salt in a 3-quart soup pot and bring to a boil then reduce the heat and simmer
2. Meanwhile, heat the oil in a skillet and add the shallots and garlic and stir-fry until aromatic
3. Add the crabmeat, the remaining 2 tsp fish sauce and black pepper to taste
4. Stir-fry over high heat for 1 minute and set aside
5. Bring the soup to a boil
6. Add the cornstarch mixture and stir gently until the soup thickens and is clear
7. While the soup is actively boiling, add the egg and stir gently
8. Continue to stir for about 1 minute
9. Add the crabmeat mixture and asparagus with its canning liquid and cook gently until heated through
10. Transfer the soup to a heated tureen
11. Sprinkle on the coriander, scallion and freshly ground black pepper