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Recipe Name: Asparagus And Crab Meat Soup (mang Tay Nau Cua) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 1

4 Cup(s) Chicken broth
1 Tablespoon(s) Plus 2 teaspoons nuoc mam
Vietnamese fish sauce
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Salt
1 Tablespoon(s) Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 Ounces lump crab meat
picked over and drained
Freshly ground black pepper
2 Tablespoon(s) Cornstarch or arrowroot
mixed with
2 Tablespoon(s) Cold water
1 Egg, lightly beaten
15 Ounce(s) White asparagus spears *
1 Tablespoon(s) Shredded coriander
1 Scallion, thinly sliced
cut into 1-inch sections with canning liquid reserved This soup was
probably created by some homesick Frenchman. White asparagus (a
French import), packed in jars or cans, is used for this recipe.
Traditionally, crumbled, salted duck egg yolk is added to season the
soup. If white asparagus is unavailable, use frozen or fresh asparagus
(in this case, add the fresh asparagus to the broth from the very
beginning and cook until tender, before adding the remaining
ingredients). Combine the broth, 1 tablespoon of the fish sauce, the
sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the
heat and simmer. Meanwhile, heat the oil in a skillet. Add the
shallots and garlic and stir-fry until aromatic. Add the crab meat,
the remaining 2 teaspoons fish sauce and black pepper to taste.
Stirfry over high heat for 1 minute. Set aside. Bring the soup to a
boil. Add the cornstarch mixture and stir gently until the soup
thickens and is clear. While the soup is actively boiling, add the
egg and stir gently. Continue to stir for about 1 minute. Add the
crab meat mixture and asparagus with its canning liquid; cook gently
until heated through. Transfer the soup to a heated tureen. Sprinkle
on the coriander, scallion and freshly ground black pepper. Yield: 4
to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier.
Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; May 24
1993. File

Nutrition (calculated from recipe ingredients)
Calories: 2482
Calories From Fat: 470
Total Fat: 51.6g
Cholesterol: 203mg
Sodium: 6728mg
Potassium: 9253mg
Carbohydrates: 443.7g
Fiber: 89.5g
Sugar: 199.7g
Protein: 93.6g

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