Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Asparagus and Crab Meat Soup (Mang Tay Nau Cua) Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasAsparagus and Crab Meat Soup (Mang Tay Nau Cua) Recipe - Cooking Index

Asparagus and Crab Meat Soup (Mang Tay Nau Cua)

Courses: Soup
Serves: 1 people

Recipe Ingredients

4 cups 948mlChicken broth
1 tablespoon 15mlPlus 2 teaspoons nuoc mam - (Vietnamese fish sauce)
1/2 teaspoon 2.5mlSugar
1/4 teaspoon 1.3mlSalt
1 tablespoon 15mlVegetable oil
6   Shallots - chopped
2   Garlic cloves - chopped
8 oz 227gLump crab meat - picked over and drained
  Freshly ground black pepper
2 tablespoons 30mlCornstarch or arrowroot - mixed with
2 tablespoons 30mlCold water
1   Egg - lightly beaten
15 oz 426gWhite asparagus spears *
1 tablespoon 15mlShredded coriander
1   Scallion - thinly sliced

Recipe Instructions

Cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup.

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 of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons 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 crab meat mixture and asparagus with its canning liquid; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.

Source:
Jennifer Trainer Thompson; From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang. 1989.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.