Dinner · 40 min · vietnamese

Sup Mang Cua

Vietnamese flavors, weeknight effort. Lump crab meat meets asparagus in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Lump crab meat
• 1 lb Asparagus
• 8 cups Chicken stock
• 3 Eggs
• 1/3 cup Cornstarch
• 2 tbsp Fish sauce
• 1 tsp White pepper
• 1 tsp Sesame oil
• 1/4 cup Cilantro
• 6 optional Quail eggs

Steps

1. Trim the asparagus and cut into 1-inch pieces, keeping the tips separate from the stalks. The tips cook in half the time.
2. Bring the stock to a simmer and cook the stalk pieces for 4 minutes, then add the tips for 2 more. They should be tender but still bright green.
3. Whisk the cornstarch with cold water into a smooth slurry and drizzle it into the soup off the boil, stirring constantly. Off the boil is key; boiling starch turns gluey instead of silky.
4. Beat the eggs and drizzle them in a thin stream while stirring the soup slowly in one direction. The eggs set into delicate ribbons instead of shreds.
5. Fold in the crab meat and warm through for 2 minutes, no more. Crab turns tough and stringy with prolonged cooking.
6. Season with fish sauce and white pepper, finish with sesame oil and cilantro, and serve steaming hot. This is celebration soup, elegant enough for guests, easy enough for Tuesday.

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