Sup Mang Tay Cua (Asparagus Crab Soup)
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Sup Mang Tay Cua (Asparagus Crab Soup)
  Asparagus    Crab    Soups  
Last updated 6/12/2012 1:25:34 AM. Recipe ID 59576. Report a problem with this recipe.
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      Title: Sup mang tay cua (asparagus crab soup)
 Categories: Vietnam, Soups/stews
      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
           -part
    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
  serving.
  
  Makes 6 to 8 servings.
  
  




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Recipe ID 59576 (Apr 03, 2005)

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