Mang Tay Nau Cua (Asparagus and Crab Meat Soup)

Mang Tay Nau Cua (Asparagus and Crab Meat Soup)

 

 

 

 

 

 

 

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).

Recipe: Mang Tay Nau Cua (Asparagus and Crab Meat Soup)

Ingredients

  • 4 cups Chicken broth
  • 1 tb Plus 2 teaspoons nuoc mam -(Vietnamese fish sauce)
  • 1/2 ts Sugar
  • 1/4 ts Salt
  • 1 tb Vegetable oil
  • 6 Shallots, chopped
  • 2 Garlic cloves, chopped
  • 8 Ounces lump crab meat -picked over and drained
  • Freshly ground black pepper
  • 2 tbsp Cornstarch or arrowroot -mixed with 2 tb Cold water
  • 1 Egg, lightly beaten
  • 15 oz White asparagus spears -cut into 1-inch sections with canning liquid reserved
  • 1 tbsp Shredded cilantro
  • 1 Scallion, thinly sliced

Instructions

  1. Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
  2. in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
  3. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
  4. stir-fry until aromatic. Add the crab meat, the remaining 2
  5. teaspoons fish sauce and black pepper to taste. Stirfry over high
  6. heat for 1 minute. Set aside.
  7. Bring the soup to a boil. Add the cornstarch mixture and stir gently
  8. until the soup thickens and is clear. While the soup is actively
  9. boiling, add the egg and stir gently. Continue to stir for about 1
  10. minute. Add the crab meat mixture and asparagus with its canning
  11. liquid; cook gently until heated through.
  12. Transfer the soup to a heated tureen. Sprinkle on the coriander,
  13. scallion and freshly ground black pepper.

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