Vietnam - Asparagus and Crab Meat Soup (Mang Tay Nau Cua)

Asparagus and Crab Meat Soup 

(Mang Tay Nau Cua)

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 Cut into 1 inch sections with canning liquid reserved

Directions

-       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.