Asparagus And Crab Meat Soup Mang Tay Nau Cua Recipes

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SUP MANG CUA (VIETNAMESE CRAB AND ASPARAGUS SOUP)



Sup Mang Cua (Vietnamese Crab and Asparagus Soup) image

Sup Mang Cua is a soup is always the star of the party. Thick and fragrant, it's loaded with toppings EASILY found in supermarkets!

Provided by Jeannette

Categories     Breakfast     Dinner     Lunch     Soup

Time 4h30m

Number Of Ingredients 21

6 L / 25 US cup chicken and pork stock
50 g / 0.11 lb rehydrated scallops
1 onion ((outer layer removed and cut in half))
3 eggs
5 tbsp fish sauce
4 tsp salt ((or to taste))
3 tsp sugar ((or to taste))
starch slurry ((10 tbsp potato starch mixed with 20 tbsp water))
200 g / 0.44 lb chicken breast
2 corns
3 carrots
1 bunch asparagus
1 can bamboo shoots ((cut intp strips))
1 can quail eggs
30 g / 0.07 lb rehydrated shiitake mushrooms
1 red shallot ((thinly sliced))
500 g / 1.1 lb frozen crab meat ((or fresh))
1 tbsp chicken bouillon powder
2 tsp pepper
3 tbsp cooking oil
coriander ((for garnishing))

Steps:

  • Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.
  • Take the chicken and corn out to cool for 5 minutes.
  • Shred the chicken into thin strips.Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.
  • Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.
  • Wash then chop the carrots into 1cm x 1cm (0.4" x 0.4") cubes and the asparagus into 3cm (1.2") segments. Leave them in a bowl to be used in the broth.
  • Thinly slice the shiitake mushrooms and bring the stock to a boil.
  • Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.
  • In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.
  • Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.
  • Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you'll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.
  • Separate the egg whites from the egg yolks.
  • Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.
  • Let the soup simmer for another 10 minutes.
  • Serve hot as is, garnished with coriander and pepper!

Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 3110 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA



Asparagus and Crab Meat Soup - Mang Tay Nau Cua image

Make and share this Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe from Food.com.

Provided by lazyme

Categories     Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups chicken broth
1 tablespoon vietnamese fish sauce (nuoc mam)
2 teaspoons vietnamese fish sauce (nuoc mam)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crabmeat, picked over and drained (fresh or canned)
fresh ground black pepper
2 tablespoons cornstarch (mixed with 2 tablespoons cold water) or 2 tablespoons arrowroot (mixed with 2 tablespoons cold water)
1 egg, lightly beaten
15 ounces white asparagus, cut into 1-inch sections with canning liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 59.7, Sodium 1146.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2.4, Protein 15.2

SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)



Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) image

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. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.

Provided by Amis227

Categories     Clear Soup

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots (only the white part) or 2 scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion top

Steps:

  • Dissolve the cornstarch in the 2 tbsp of water. Set aside.
  • Bring water to a boil and put the pork bones inches
  • Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
  • Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
  • Heat the oil in a wok 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.

Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9

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