Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup)

Recipe by Amis227
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the cornstarch in the 2 tbsp of water. Set aside.
  • Bring water to a boil and put the pork bones inches
  • Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
  • Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
  • 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.
  • 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.
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