In order to view this object you need Flash Player 9+ support!

Get Adobe Flash player

News & Promotions

Keep up to date with our current news and promotions by signing up to our newsletter here.

Recipes > Asparagus and Crabmeat Soup (Mang Tay Nau Cua)

<a href='../pages/recipes.php' title='Recipes'>Recipes</a> > Asparagus and Crabmeat Soup (Mang Tay Nau Cua)


  • 4 cups chicken broth
  • 1/4 teaspoon salt
  • 2 garlic cloves, chopped
  • 2 tablespoons cornstarch or arrowroot, mixed with 2 tablespoons cold water
  • 1 tablespoon shredded coriander
  • 1 tablespoon plus 2 teaspoons nuoc mam (Vietnamese fish sauce)
  • 1 tablespoon vegetable oil
  • 8 ounces fresh or canned lump crabmeat, picked over and drained
  • 1 egg, lightly beaten
  • 1 scallion, thinly sliced
  • 1/2 teaspoon sugar
  • 6 shallots, chopped
  • freshly ground black pepper
  • 1 jar (15 ounces) white asparagus spears, cut into 1-inch sections with canning liquid reserved

Preparation Method

1. 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.

2. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the shallots and garlic and stir-fry until aromatic. Add the crabmeat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.

3. 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 crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.

4. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.