Asparagus Crab Soup (Sup Mang Tay Cua)

6 Servings

Try this Asparagus Crab Soup (Sup Mang Tay Cua) recipe, or post your own recipe for Asparagus Crab Soup (Sup Mang Tay Cua)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Asparagus Crab Soup (Sup Mang Tay Cua) Ingredients

2 1/2 qt Water	1/4 ts Freshly ground black pepper
2 lb Pork bones	2 ts Cornstarch dissolved in:
2 ts Salt	2 tb Water
1 tb Fish sauce (nuoc mam)	1 Egg
1 ts Vegetable oil	1 cn (15-oz) white asparagus;
1 Clove garlic; chopped	1/4 c Chopped fresh coriander
2 Shallots or scallions;	1/4 c Chopped scallion greens
1/2 lb Crab meat; fresh, frozen, or

Instructions for Asparagus Crab Soup (Sup Mang Tay Cua)

From: "Wendy Lockman" Date: Thu, 9 May 1996 19:06:51 +0000 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 discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the cornstarch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. Makes 6 to 8 servings. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barrons, 1979. Posted by Stephen Ceideberg; May 24 1993. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #79 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: SoupCuisine: Uncategorized