Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken broth Freshly ground black pepper
1 tb Plus 2 teaspoons nuoc mam 2 tb Cornstarch or arrowroot,
-(Vietnamese fish sauce) -mixed with 2 tablespoons
1/2 ts Sugar -cold water
1/4 ts Salt 1 Egg, lightly beaten
1 tb Vegetable oil 15 oz White asparagus spears, cut
6 Shallots, chopped -into 1-inch sections with
2 Garlic cloves, chopped -canning liquid reserved
8 oz Fresh or canned lump crab 1 tb Shredded coriander
-meat, picked over and 1 Scallion, thinly sliced
-drained

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. 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 actively
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; cook gently until heated through.

Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori
Chang. 1989.

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