Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus Crab Soup (sup Mang Tay Cua) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 1/2 Quart(s) Water
2 Pound(s) Pork bones
2 Teaspoon(s) Salt
1 Tablespoon(s) Fish sauce, nuoc mam
1 Teaspoon(s) Vegetable oil
1 Clove garlic, chopped
2 Shallots or scallions
chopped white part
1/2 Pound(s) Crab meat, fresh frozen or
canned
1/4 Teaspoon(s) Freshly ground black pepper
2 Teaspoon(s) Cornstarch dissolved in:
1 Egg
1 15-oz white asparagus
undrained
1/4 Cup(s) Chopped fresh coriander
Chinese parsley
1/4 Cup(s) Chopped scallion greens
Directions:
From: "Wendy Lockman" <wlockman@ra1.randomc.com> Date: Thu, 9 May 1996
19:06:51 +0000 The French introduced asparagus to the Vietnamese, who
promptly incorporated this classic vegetable into their cuisine. The
Vietnamese word for asparagus is "Western bamboo," due to its
resemblance to bamboo shoots. asparagus is universally popular
throughout Vietnam, this light, tasty dish will delight your family as
well. Bring water to a boil and put the pork bones in. Remove the
scum, then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce to
the stock. Heat the oil and add the chopped garlic and shallots; add
the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8
teaspoon of black pepper, stirring constantly, then add the crab meat
mixture to the soup and bring to a boil. Add the cornstarch-and-water
mixture and stir for a few minutes. Break the egg open and drop it
into the actively boiling soup while stirring. Cook, still stirring,
for about 2 minutes, then drop in the asparagus, along with the liquid
from the can and the rest of the black pepper. Continue to cook until
the asparagus is heated through. Sprinkle the coriander and scallion
green over the soup before serving. Makes 6 to 8 servings. From "The
Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's,
1979. Posted by Stephen Ceideberg; May 24 1993.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE
DIGEST V1 #79 From the MasterCook recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 31mg
Sodium: 916.2mg
Potassium: 492.5mg
Carbohydrates: 54.9g
Fiber: 11.2g
Sugar: 2g
Protein: 9.7g


Scale this recipe to Servings [?]