Asparagus and Crab Meat Soup (Mang Tay Nau
Cua-Vietnam)

>From "The Foods of Vietnam"

4 cups broth
1 tablespoon plus 2 teaspoons nuoc mam, Vietnamese
fish sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over, drained
freshly ground black pepper
2 tablespoons cornstarch or arrowroot mixed with 2
tablespoons cold water
1 egg, lightly beaten
15 ounces white asparagus spears, cut in 1 inch pieces
1 tablespoon shredded coriander
1 scallion, thinly sliced

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. Stir-fry 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. Yields 4 to 6
servings.


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