Vietnamese Crab & Asparagus Soup (Sup Mang Cua) — Vicky Pham

Name: Vietnamese Crab & Asparagus Soup (Sup Mang Cua) — Vicky Pham
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Vietnamese
Ingredients: 5 cups stock (beef/pork/chicken/vegetable); ½ cup lump crab meat; 10 hardboiled quail eggs; 2 beaten egg whites; 12 oz white or green asparagus or one dried white fungus flower (about 0.8 oz/22 g); 3 tablespoons tapioca flour; 4 tablespoons room temperature water; Thinly sliced cilantro or green onions; Ground white pepper (can substitute with ground black pepper); Sesame oil

Instructions

Prep:5minCook:15min

A type of egg-drop soup that is often served as an appetizer at weddings or anniversaries. The simplicity of the ingredients and their muted white color are the things that make the soup so elegant for these special occasions. But you don't need to be at a fancy restaurant. You can make it at home. Plus, it’s a hearty and comforting dish for a cold winter day.

Updated at: Fri, 17 May 2024 08:37:35 GMT