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Asparagus Crab Soup (sup Mang Tay Cua)

Asparagus Crab Soup (sup Mang Tay Cua) is built on Water, Pork Bones, Salt, Fish Sauce, and Vegetable Oil. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 1/2 qt
• 2 lb
• 2 tsp
• 1 tbsp
• 1 tsp
• 1 clove
• 2
• 2

Method (preview)

1. 1

   Part 1/2 lb Crab meat, fresh, frozen,

2. 2

   Asparagus, undrained 1/4 c Chopped fresh coriander

3. 3

   Bring water to a boil and put the pork bones in.

4. 4

   Remove the scum, then cover and continue to boil the bones for 1 hour.

5. 5

   Remove the bones from the stock and discard.

6. 6

   Add the salt and the fish sauce to the stock.

7. 7

   Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.

8. 8

   Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.

9. 9

   Add the cornstarch-and-water mixture and stir for a few minutes.

10. 10

    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.

11. 11

    Continue to cook until the asparagus is heated through.

12. 12

    Sprinkle the coriander and scallion green over the soup before serving.

13. 13

    From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,

14. 14

    Barron's, 1979.

15. 15

    Posted by Stephen Ceideberg; May 24 1993.