Asparagus crab soup (sup mang tay cua)
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Asparagus crab soup (sup mang tay cua)
  Asparagus    Crab    Vietnamese    Soups  
Last updated 6/12/2012 12:51:32 AM. Recipe ID 13132. Report a problem with this recipe.
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      Title: Asparagus crab soup (sup mang tay cua)
 Categories: Vietnamese, Soups, Ceideburg 2
      Yield: 6 Servings
  2 1/2 qt Water
      2 lb Pork bones
      2 ts Salt
      1 tb Fish sauce (nuoc mam)
      1 ts Vegetable oil
      1    Clove garlic, chopped
      2    Shallots or
      2    Scallions, chopped white
    1/2 lb Crab meat, fresh, frozen,
           -or canned
    1/4 ts Freshly ground black pepper
      2 ts Cornstarch dissolved in
      2 tb Water
      1    Egg
      1 cn (15 ounces) white
           -asparagus, undrained
    1/4 c  Chopped fresh coriander
           -(Chinese parsley)
    1/4 c  Chopped scallion greens
  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
  Makes 6 to 8 servings.

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Recipe ID 13132 (Apr 03, 2005)

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