asparagus crab soup
Asparagus Crab Soup (Sup Mang Tay Cua) Source: The Classic Cuisine of Vietnam - Bach Ngo and Gloria Zimmerman, Barron's, 1979 The French introduced asparagus to the Vietnamese, who...
Ingredients
- 21/2 quarts water
- 2poundpork bones
- 2teaspoonsalt
- 1tablespoonfish sauce (nuoc mam)
- 1teaspoonvegetable oil
- 1clovegarlic, chopped
- 2shallots or 2 scallions (white part), chopped
- 1/2poundcrab meat, fresh, frozen, or canned
Directions
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Asparagus Crab Soup (Sup Mang Tay Cua) Source: The Classic Cuisine of Vietnam - Bach Ngo and Gloria Zimmerman, Barron's, 1979 The French int
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The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots
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asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well
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2 1/2 quarts water 2 pounds pork bones 2 teaspoons salt 1 tablespoon fish sauce (nuoc mam) 1 teaspoon vegetable oil 1 clove garlic, chopped
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Remove the scum, then cover and continue to boil the bones for 1 hour
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Remove the bones from the stock and discard
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Add the salt and the fish sauce to the stock
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Heat the oil and add the chopped garlic and shallots