1 tbsp plus 2 tspn nuoc mam (Vietnamese fish sauce)
½ tspn sugar
¼ tspn salt
1 tbsp 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 tbsp cornstarch or arrowroot, mixed with 2 tbsp cold water
1 egg, lightly beaten
15 oz white asparagus spears, cut into 1" sections with canning liquid reserved
1 tbsp shredded coriander
1 scallion, thinly sliced
Preparation & Cooking instructions
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.
