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    You are in: Home / Recipes / Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) Recipe
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    Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Amis's Note:

    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. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve the cornstarch in the 2 tbsp of water. Set aside.
    2. 2
      Bring water to a boil and put the pork bones inches
    3. 3
      Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
    4. 4
      Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
    5. 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. 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. 7
      Add the cornstarch-and-water mixture and stir for a few minutes.
    8. 8
      Break the egg open and drop it into the actively boiling soup while stirring.
    9. 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. 10
      Continue to cook until the asparagus is heated through.
    11. 11
      Sprinkle the coriander and scallion green over the soup before serving.

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    Ratings & Reviews:

    • on March 04, 2008

      55

      I made this last week and LOVED IT! It's the kind of soup you want to try and never dared. But the end result was fantastic. It kept well in the fridge and the fish sauce & pork bone really seeped a lot of flavour into the soup. I used crabstick meat, which worked quite well in the soup. I didn't use the cornstarch as I felt it didn't need thickening, plus I added more ground black pepper just because i like it a bit spicy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2006

      55

      WOW that is all I can say. It tasted AMAZING. I used Worcestershire sauce instead of fish sauce and about a quarter of regular onion since I didn't have time to go shopping before making this. So easy and such great taste! I think I found my favorite soup :) thank you

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2006

      55

      My husband who does not like asparagus and really doesn't give anything more than a 4 star- said 5 stars!!! Excellent. Will make again and again and again.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup)

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 75.7
     
    Calories from Fat 20
    27%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 51.1 mg
    17%
    Sodium 1547.6 mg
    64%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.0 g
    4%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    pork bones

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