Asparagus & Crab Meat Soup (Mang Tay Nau Cua)

Name: Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1 tablespoon nuoc mam plus 2 teaspoons (vietnamese fish sauce); 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 6 each shallots chopped; 2 each garlic cloves chopped; 8 ounces crab meat picked over and drained; 1 x black pepper freshly ground; 2 tablespoons cornstarch or arrowroot, mixed with 2 tb cold water; 1 each eggs lightly beaten; 15 ounces asparagus white spears, canned, liquid reserved, cut into 1-inch pieces; 1 tablespoon coriander shredded; 1 each scallions, spring or green onions thinly sliced

Servings: persons

4 cups chicken broth
1 tablespoon nuoc mam plus 2 teaspoons (vietnamese fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 each shallots chopped
2 each garlic cloves chopped
8 ounces crab meat picked over and drained
1 x black pepper freshly ground
2 tablespoons cornstarch or arrowroot, mixed with 2 tb cold water
1 each eggs lightly beaten
15 ounces asparagus white spears, canned, liquid reserved, cut into 1-inch pieces
1 tablespoon coriander shredded
1 each scallions, spring or green onions thinly sliced

1
This soup was probably created by some homesick Frenchman.
2
White asparagus (a French import), packed in jars or cans, is used for this recipe.
3
Traditionally, crumbled, salted duck egg yolk is added to season the soup.
4
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).
5
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
6
Bring to a boil.
7
Reduce the heat and simmer.
8
Meanwhile, heat the oil in a skillet.
9
Add the shallots and garlic and stir-fry until aromatic.
10
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
11
Stirfry over high heat for 1 minute.
12
Set aside.
13
Bring the soup to a boil.
14
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
15
While the soup is actively boiling, add the egg and stir gently.
16
Continue to stir for about 1 minute.
17
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
18
Transfer the soup to a heated tureen.
19
Sprinkle on the coriander, scallion and freshly ground black pepper.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups chicken broth, 1 tablespoon nuoc mam plus 2 teaspoons (vietnamese fish sauce), 1/2 teaspoon sugar, 1/4 teaspoon salt, and more.

Yes, Asparagus & Crab Meat Soup (Mang Tay Nau Cua) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!