Mang Tay Nau Cua

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 4 cups - chicken broth
  • 3 tsp - nuoc mam (Vietnamese fish sauce)
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1 tbsp vegetable oil
  • 6 shallots - chopped
  • 2 garlic cloves - chopped
  • 8 ounces - crab meat
  • Freshly ground black pepper
  • 2 tbsp - cornstarch or arrowroot - mixed with 2 tbsp cold water
  • 1 egg - lightly beaten
  • 15 oz white asparagus spears, cut into 1 inch sections (with canning liquid reserved)
  • 1 tbsp - shredded coriander
  • 1 scallion - thinly sliced

How to Make Mang Tay Nau Cua

  • Combine broth, 1 tbsp of fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil.
  • Then reduce the heat and simmer.
  • Meanwhile, heat the oil in a skillet and add the shallots and garlic, and stir-fry until fragrant.
  • Add the crab meat, the remaining 2 tsps of fish sauce and black pepper to taste.
  • Stir fry over high heat for about 1 minute, then 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 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 and cook gently until heated through.
  • Transfer the soup to a heated tureen.
  • Sprinkle with coriander, scallion and freshly ground black pepper.