* 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. Stirfry 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. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; May 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1836g)|
|Recipe Makes: 1|
|Calories from Fat: 169 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 386.2mg||119 %|
|Sodium 4475.6mg||154 %|
|Potassium 2617.2mg||69 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 56.1g|
|Protein 66.3g||95 %|
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Calories per serving: 669
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