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Best Asparagus Crab Soup (Sup Mang Tay Cua)


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.















2 ½ quarts water
2 pounds pork bones
2 teaspoons salt
1 tablespoon nuoc mam
fish sauce
1 teaspoon vegetable oil
1 garlic cloves
2 scallions, spring or green onions
chopped white part
½ pound crab meat
fresh, frozen, or canned
¼ teaspoon black pepper
freshly ground
2 teaspoons cornstarch
dissolved in 2 tb water
1 eggs
1 can asparagus
(15 ounces) white, undrained
¼ cup cilantro
chopped fresh
¼ cup scallions, spring or green onions
chopped greens


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 ⅛ 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.

Makes 6 to 8 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 6229% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 924mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 5%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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