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

1. The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine.
2. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots.
3. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
4. Bring water to a boil and put the pork bones in.
5. Remove the scum, then cover and continue to boil the bones for 1 hour.
6. Remove the bones from the stock and throw away.
7. Add in the salt and the fish sauce to the stock.
8. Heat the oil and add in the minced garlic and shallots; add in the crab meat and fry for 5 min over high heat.
9. Sprinkle with 1/8 tsp.
10. of black pepper, stirring constantly, then add in the crab meat mix to the soup and bring to a boil.
11. Add in the cornstarch-and-water mix and stir for a few min.
12. Break the egg open and drop it into the actively boiling soup while stirring.
13. 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.
14. Continue to cook till the asparagus is heated through.
15. Sprinkle the coriander and scallion green over the soup before serving.
16. 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)