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.
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
Instructions Start Cooking
- 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
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
Share Recipe