Recipe of Vietnamese Asparagus and Crabmeat Soup

In Vietnamese language Asparagus and Crab meat Soup is known as Mang Tay Nau Cua. The ingredients of this soup are simple and easy to prepare. The important ingredients are four cups chicken broth, half tablespoon salt, 25 ml sugar, six chopped garlic, ¼ tablespoon vegetable oil, two cloves crab meat, one tablespoon shallots, one white asparagus spears, 250 g lightly beaten egg, 15 g shredded coriander leaves, 425 g liquid, ¼ teaspoon freshly ground black pepper, and one thinly sliced green onion. All these are easily available and you should collect all these at the day of preparation so that you can get the fresh one.

Two tablespoon arrowroot or cornstarch and two tablespoon clod water should be mixed together. The method of preparing the soup is very easy. You just have to see about the availability of the ingredients.

If white asparagus is unavailable, you can use frozen asparagus. You can add the fresh asparagus to the broth from the very beginning and cook until it becomes tender. You should do it before adding the remaining ingredients. Combine the broth and also add 1 tablespoon per 15 ml of the fish sauce. The salt and sugar should be added in the 3 quarter per 5 or 1/4 pint soup pot or Dutch oven. Boil the whole thing. Some time later reduce the heat and simmer it.

In the mean time oil should be heated in a frying pan. Garlic and shallots should be added. Stir fry it until aromatic. Crab meat, the remaining 2 teaspoon per 10 ml fish sauce, and black pepper to taste should be added later. Stir-fry these things over high heat for a minute and set aside. The cornstarch mixture should be added and stirred gently until the soup thickens. Egg is added while constantly stirring the boiling soup. After adding the crab meat mixture and asparagus the soup should be transferred to a heated tureen. The coriander leaves, green onion and freshly ground black pepper should be sprinkled.