Mang Tay Nau Cua or Asparagus and Crab Meat Soup
INGREDIENTS- 4 cups chicken broth
- 3 tsp of nuoc mam (Vietnamese fish sauce)
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tbs vegetable oil
- 6 shallots - chopped
- 2 garlic cloves - chopped
- 8 ounces lump crab meat - picked over and drained
- Freshly ground black pepper
- 2 tbs cornstarch or *arrowroot - mixed with 2 tbs cold water
- 1 egg - lightly beaten
- 15 oz white asparagus spears
- 1 tbs shredded coriander
- 1 scallion - thinly sliced
FYI: *Arrowroot (common names: maranta starch, Bermuda arrowroot, obedience plant) is a herbaceous, tropical perennial plant, with a creeping rhizome, indigenous to tropical America. It can be used as a thickener for sauces and gravies as well as making clear glazes for fruit pies.
- Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot
- Bring to a boil
- Reduce the heat and simmer
- Heat the oil in a skillet and dd the shallots and garlic and stir-fry until fragrant
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste
- Stir fry over high heat for about 1 minute then 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
boiling, add the egg and stir gently, continue to stir for about 1
minute
- Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through
- Transfer the soup to a heated tureen
- Sprinkle on the coriander, scallion and freshly ground black pepper
Makes about 4 to 6 servings.