Ingredients

• 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.