Recipe - Asparagus Crab Soup (Sup Mang Tay Cua)

2 One half qt Water
2 pound Pork bones
2 teaspoon Salt
1 tablespoon Fish sauce (nuoc mam)
1 teaspoon Vegetable oil
1 Clove garlic; chopped
2 Shallots or scallions;
chopped white part
One half pound Crab meat; fresh, frozen, or
canned
One fourth teaspoon Freshly ground black pepper
2 teaspoon Cornstarch dissolved in:
2 tablespoon Water
1 Egg
1 cn (15oz) white asparagus;
undrained
One fourth cup Chopped fresh coriander
(Chinese parsley)
One fourth cup Chopped scallion greens

From: "Wendy Lockman" wlockman@ra1.randomc.com

Date: Thu, 9 May 1996 19:06:51 +0000
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 cornstarchandwater 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.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979. Posted by Stephen Ceideberg; May 24 1993.

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