Asparagus Crab Soup (Sup Mang Tay Cua)
THE INGREDIENTS:
2 pounds pork bones
2 teaspoons salt
1 tablespoon fish sauce
15 ounces of white asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion green
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or white part of 2 scallions, chopped
1/2 pound crabmeat, fresh, frozen, or canned
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 egg
2-1/2 quarts water
Bring water to a boil and put the pork bones in, remove
the scum and then cover and continue to boil the bones for 1 hour.
Remove the bones from the stock and discard the bones. Add the salt and
the fish sauce to the stock.
Heat the oil and add the chopped garlic and shallots; add the crabmeat
and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of
black pepper, stirring constantly, then add the crabmeat 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.
Enjoy!
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