Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) Recipe

Name: Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 quarts water; 2 lbs pork bones; 2 teaspoons salt; 1 tablespoon fish sauce (nuoc mam); 1 teaspoon vegetable oil; 1 garlic clove, chopped; 2 shallots (only the white part) or 2 scallions, chopped (only the white part); 1/2 lb crabmeat (canned, frozen or fresh); 1/4 teaspoon fresh ground black pepper; 2 teaspoons cornstarch; 2 tablespoons water; 1 egg; 1 (15 ounce) can white canned asparagus, undrained; 1/4 cup chopped fresh coriander (Chinese parsley); 1/4 cup chopped scallion top

Servings: persons

2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots (only the white part) or 2 scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion top

1
Dissolve the cornstarch in the 2 tbsp of water. Set aside.
2
Bring water to a boil and put the pork bones inches
3
Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
4
Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
5
Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
6
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
7
Add the cornstarch-and-water mixture and stir for a few minutes.
8
Break the egg open and drop it into the actively boiling soup while stirring.
9
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.
10
Continue to cook until the asparagus is heated through.
11
Sprinkle the coriander and scallion green over the soup before serving.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 1/2 quarts water, 2 lbs pork bones, 2 teaspoons salt, 1 tablespoon fish sauce (nuoc mam), and more.

Yes, Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) 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.

Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup)

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