Mang Tay Nau Cua (Asparagus & Crab Meat Soup)

This elegant Vietnamese soup, known as Mang Tay Nau Cua, combines the sweetness of fresh crab meat with the crisp texture of white asparagus. The broth is built on a savory base of chicken stock and fish sauce, thickened slightly with cornstarch for body. Silky ribbons of egg are stirred in at the end, creating a comforting texture. Aromatics like shallots, garlic, and fresh coriander add depth and brightness. It is a sophisticated yet simple dish, perfect for a light dinner or a special occasion. Serve hot, garnished with fresh herbs for an authentic touch.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Vietnamese

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 573.6

Dietary: Gluten-free

Description

This elegant Vietnamese soup, known as Mang Tay Nau Cua, combines the sweetness of fresh crab meat with the crisp texture of white asparagus. The broth is built on a savory base of chicken stock and fish sauce, thickened slightly with cornstarch for body. Silky ribbons of egg are stirred in at the end, creating a comforting texture. Aromatics like shallots, garlic, and fresh coriander add depth and brightness. It is a sophisticated yet simple dish, perfect for a light dinner or a special occasion. Serve hot, garnished with fresh herbs for an authentic touch.

Ingredients

4 cup Chicken broth
1 tablespoon Nuoc mam (Vietnamese fish sauce)
2 teaspoons Nuoc mam (Vietnamese fish sauce)
1/2 teaspoon Sugar
1/4 teaspoon Salt
1 tablespoon Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab meat, picked over and drained
Freshly ground black pepper
2 tablespoons Cornstarch or arrowroot
2 tablespoons Cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut into 1-inch sections
Canning liquid from asparagus (reserved)
1 tablespoon Shredded coriander
1 Scallion, thinly sliced

Directions

1
Combine the chicken broth, 1 tablespoon of nuoc mam, sugar, and salt in a 3-quart soup pot.
2
Bring the broth mixture to a boil over medium-high heat.
3
Reduce the heat and let the broth simmer gently while you prepare the other ingredients.
4
In a separate skillet, heat the vegetable oil over medium heat.
5
Add the chopped shallots and garlic to the skillet and stir-fry until aromatic, about 1-2 minutes.
6
Add the crab meat, the remaining 2 teaspoons of nuoc mam, and a pinch of freshly ground black pepper to the skillet.
7
Stir-fry the crab mixture over high heat for about 1 minute to heat through and infuse flavor.
8
Remove the skillet from heat and set the crab mixture aside.
9
In a small bowl, mix the cornstarch (or arrowroot) with 2 tablespoons of cold water until smooth to create a slurry.
10
Ensure the soup broth is actively boiling.
11
Pour the cornstarch mixture into the boiling broth and stir gently until the soup thickens and becomes clear.
12
While the soup is still boiling, slowly drizzle in the beaten egg while stirring gently to create ribbons.
13
Continue to stir gently for about 1 minute to cook the egg.
14
Add the crab meat mixture and the asparagus sections along with their reserved canning liquid to the soup.
15
Cook gently for a few minutes until the asparagus is heated through but still crisp.
16
Transfer the finished soup to a heated tureen or serving bowls.
17
Garnish with shredded coriander, thinly sliced scallion, and a final grind of black pepper before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 573.6kcal

% Daily Value *
Total Fat 28.8g45%
Saturated Fat 7.9g40%
Cholesterol 213.6mg72%
Sodium 196.8mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 64.8g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

White asparagus is often sold canned or jarred. If using fresh white asparagus, peel and blanch it before cutting to remove toughness.

If you cannot find white asparagus, green asparagus can be used as a substitute, though the flavor profile will be slightly more grassy.

Nuoc mam is essential for the authentic Vietnamese flavor. Do not substitute with regular soy sauce unless necessary, as the taste will differ significantly.

To make this soup gluten-free, ensure your nuoc mam is gluten-free and use arrowroot powder instead of cornstarch.

Serve immediately for the best texture, as the egg ribbons and asparagus can become soft if left to sit.

Keywords: asparagus, crab, vietnamese, soup, seafood, egg drop, broth, nuoc mam, coriander, shallots, garlic, dinner, comfort food, white asparagus, lump crab meat, simmered

Read it online: https://www.chefs-mate.com/recipe/mang-tay-nau-cua-asparagus-crab-meat-soup/