Súp Măng Cua (Vietnamese Crab and White Asparagus Soup) is a classic dish traditionally served at Vietnamese weddings and festive gatherings. Known for its iconic chunks of crab, soft asparagus, and quail eggs, it’s rich in flavor and slightly thickened. Definitely a symbol of celebration in Vietnamese cuisine.

Vietnamese Crab and White Asparagus Soup (Súp Măng Cua)

Súp Măng Cua is a Vietnamese crab and asparagus soup often served at weddings and special celebrations. It’s actually really easy to make and high-protein with crab, quail eggs, and chicken stock.

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Prep Time 5

Cook Time 10

Total Time 15

Course Soup

Cuisine Vietnamese

Servings people

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Ingredients

2 cups chicken stock
½ cup crab meat
4 oz shredded crab meat
1 Tbsp tapioca flour, mixed with 3 Tbsp hot water
1 cup quail eggs, hardboiled (or I use a whole can since I love quail eggs lol)
2 egg yolks, beaten
2 egg whites, beaten
¾ cup white asparagus
2 tsp chicken bouillon powder
1 tsp fish sauce
¼ tsp salt
¼ tsp white pepper
¼ tsp black pepper

Garnish

Green onion, chopped
White pepper

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Instructions
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Bring the chicken stock to a boil in a large pot over medium-high heat.
2 cups chicken stock
Add the crab to the broth, reduce the heat to low, and let it cook for about 5 minutes.
½ cup crab meat, 4 oz shredded crab meat
Stir in the tapioca starch mixture and cook for 1 minute, stirring continuously to slightly thicken the soup.
1 Tbsp tapioca flour
Add the egg whites, egg yolk, quail eggs, and asparagus, stirring gently while the soup cooks over low heat for about 2 minutes so the eggs form ribbons.
1 cup quail eggs, 2 egg yolks, ¾ cup white asparagus, 2 egg whites
Add the remaining seasonings and stir for another 2 minutes to allow the flavors to combine.
2 tsp chicken bouillon powder, 1 tsp fish sauce, ¼ tsp salt, ¼ tsp white pepper, ¼ tsp black pepper
Garnish and serve hot.
Green onion, White pepper

Keyword Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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