Asparagus Crab Soup (Sup Mang Tay Cua) Recipe
- 2 1/2 quart Water
- 2 lb Pork bones
- 2 tsp Salt
- 1 Tbsp. Fish sauce (nuoc mam)
- 1 tsp Vegetable oil
- 1 x Clove garlic, minced
- 2 x Shallots or possibly scallions, minced white part
- 1/2 lb Crab meat, fresh, frzn, or possibly canned
- 1/4 tsp Freshly grnd black pepper
- 2 tsp Cornstarch dissolved in:
- 2 Tbsp. Water
- 1 x Egg
- 1 can (15-ounce) white asparagus, undrained
- 1/4 c. Minced fresh coriander (Chinese parsley)
- 1/4 c. Minced scallion greens
- The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine.
- The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots.
- asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
- Bring water to a boil and put the pork bones in.
- Remove the scum, then cover and continue to boil the bones for 1 hour.
- Remove the bones from the stock and throw away.
- Add in the salt and the fish sauce to the stock.
- Heat the oil and add in the minced garlic and shallots; add in the crab meat and fry for 5 min over high heat.
- Sprinkle with 1/8 tsp.
- of black pepper, stirring constantly, then add in the crab meat mix to the soup and bring to a boil.
- Add in the cornstarch-and-water mix and stir for a few min.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 min, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook till the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
- Makes 6 to 8 servings.
water, bones, salt, fish sauce, vegetable oil, clove garlic, shallots, crab meat, freshly grnd black pepper, cornstarch, water, egg, white asparagus, fresh coriander, scallion greens
Taken from cookeatshare.com/recipes/asparagus-crab-soup-sup-mang-tay-cua-70837 (may not work)