Mouth-Watering Asparagus and Crab Soup Recipe
Greetings fellow food lovers! Today, I am excited to share with you a delicious Vietnamese soup recipe that is sure to become a new favorite. Introducing Sup Mang Tay Cua, or Vietnamese Asparagus Crab Soup.
This soup is a unique blend of flavors and textures, with the sweetness of fresh asparagus complementing the rich flavor of crab meat. It is a light yet satisfying dish that can be enjoyed as an appetizer or served as a main course.
Vietnamese cuisine often incorporates fresh ingredients and bold flavors, and this soup is no exception. Its delicate balance of ingredients results in a dish that is both flavorful and healthy.
Whether you’re a seasoned cook or new to Vietnamese cuisine, this soup is worth trying. It may just become a new staple in your recipe collection! So let’s dive into the world of Sup Mang Tay Cua together and discover what makes this dish so special.
Why You’ll Love This Recipe
Calling all soup lovers! If you’re looking for a comforting and flavorful dish perfect for any occasion, look no further than Sup Mang Tay Cua – Vietnamese Asparagus Crab Soup. This recipe offers a unique combination of fresh asparagus, succulent crab meat, and aromatic herbs that will leave your taste buds singing.
What sets this Vietnamese soup apart is its use of white asparagus, which provides a subtle sweetness and delicate texture that pairs perfectly with the tender crab meat. Along with a medley of spices such as fish sauce, garlic, and shallots, the soup boasts an array of flavors that will tantalize your senses.
Not only is this soup absolutely delicious, but it is also a healthy and nutritious meal option. Asparagus is packed with vitamins and minerals such as folic acid and vitamin C, while crab meat is rich in lean protein and omega-3 fatty acids. Whether you’re looking to warm up on a chilly day or wanting to impress guests with a gourmet dish, Sup Mang Tay Cua – Vietnamese Asparagus Crab Soup is a perfect choice. So don’t hesitate to give it a try and treat yourself to a flavorful culinary adventure!
Ingredient List
Here are the ingredients you’ll need for this delicious and hearty bowl of Vietnamese asparagus crab soup.
Broth:
- 1 pound pork bones
- 12 cups chicken stock or water
- 1 tablespoon fish sauce (nuoc mam)
- 1 teaspoon salt
- Vegetable oil 1 tablespoon
Soup:
- 1 garlic clove, minced
- 1 shallot, chopped
- 2 cups fresh asparagus or canned asparagus cut into pieces
- 2 cups crab meat
- 3 -4 quail eggs
- Fresh ground black pepper to taste (around 1/2 tsp)
- Scallions, sliced thinly, white part for soup base and green part for garnish
- Fresh coriander and/or scallion top for garnish.
Note: For a fancy option, you can use white asparagus instead of green asparagus.
Note: You can use filtered water instead of chicken stock if you’re looking to make a lighter soup.
The Recipe How-To
Preparing the Ingredients
To start off, gather and prepare all the ingredients. Rinse the fresh asparagus and cut them into small diagonal pieces. Drain the canned asparagus through a strainer to remove any excess liquid. Peel and chop the garlic clove and shallots into small pieces. Slice up the scallions and chop the coriander and scallion top. For a richer flavor, you can also add quail eggs to the soup.
Making the Soup Base
Begin by heating 1 tablespoon of vegetable oil in a pot over medium heat until hot. Add in the chopped garlic and shallots and stir until they turn golden brown. Then, add in the sliced scallions and continue to stir for another minute.
Next, pour in 12 cups of chicken stock or pork bone broth into the pot along with 1 teaspoon of salt, 1 tablespoon of fish sauce, and ½ teaspoon of fresh ground black pepper. Stir well to combine all ingredients.
Add in the prepared fresh asparagus, canned asparagus, and 1 lb of crab meat to the pot. Bring everything to a boil then reduce it to simmer for about 15 minutes.
While waiting, mix together 2 tablespoons of cornstarch with 2 tablespoons of water in a separate cup. Pour this mixture into the soup pot slowly while stirring constantly until it thickens up.
Finally, add in the chopped coriander leaves and scallion tops into the soup then simmer for another minute.
Serving Suggestions
Serve hot with plain steamed rice or bread rolls on a cold day. This soup pairs well with dishes such as Beef Noodle Salad, Fried Spring Rolls, or Banh Mi Sandwiches.
(5) Substitutions and Variations
If you’re looking to mix things up or can’t find certain ingredients, here are some substitutions:
- White asparagus can be used instead of green asparagus.
- Use sliced chicken instead of crab meat.
- Add in shrimp or chopped pork for more variety.
- Substitute cornstarch with potato starch or tapioca flour.
Modify the recipe to your preference while making sure to balance the flavors. Enjoy!
Substitutions and Variations
One of the best things about cooking is the ability to be flexible and creative with ingredients. Here are some substitutions and variations you can try with this Vietnamese asparagus crab soup recipe.
– Asparagus: If fresh asparagus is not available, canned asparagus can be used as a substitution. The texture may differ slightly, but it will still add a delicious flavor to the soup.
– Crab Meat: Although the recipe calls for fresh crab meat, you can also use canned crab meat. However, make sure to drain the canned meat before using it in the soup.
– Quail Eggs: If quail eggs are not available, chicken eggs can be used instead.
– Stock: Instead of using chicken stock, pork bones can be used to create a more flavorful broth. For a vegetarian option, vegetable stock can be used.
– Fish Sauce: Some people may not enjoy fish sauce due to its strong flavor. In that case, soy sauce or oyster sauce can be substituted for fish sauce.
– Vegetarian Option: To make this recipe vegetarian-friendly, omit the crab meat and use vegetable stock instead of chicken or pork stock. Add in sliced shiitake mushrooms for extra depth of flavor.
These are just a few options to get creative with your soup-making. Always feel free to experiment and make adjustments according to your taste preference!
Serving and Pairing
Once you have prepared your Vietnamese Asparagus Crab Soup, it’s time to think about how to serve and pair this dish. As this soup is a light, refreshing and aromatic dish, it’s best served hot as an appetizer or main course during lunch or dinner. One of the great things about this recipe is that it can be easily paired with other dishes in a family-style meal.
One traditional way to serve Sup Mang Tay Cua is with a side of steamed rice, which will add some contrast and texture to the delicate flavors of the soup. Another classic pairing option is to serve it with crispy Vietnamese spring rolls or fresh summer rolls for a complete and satisfying meal.
For wine lovers, an aromatic white wine such as a Sauvignon Blanc pairs well with the asparagus notes in the soup. Those who prefer beer can accompany their meal with an ice-cold lager or ale to complement the seafood flavors.
As for the presentation, you can garnish your soup with fresh coriander and scallion tops for color and texture. The tender and juicy pieces of crab meat should be visible from the surface, adding an irresistible appeal to your bowl.
Remember that Sup Mang Tay Cua is a versatile dish that can be enjoyed on its own or paired with other Vietnamese classics. Experiment with different side dishes and drinks to find your perfect combination.
Make-Ahead, Storing and Reheating
If you want to make soup sup mang tay cua ahead of time, I would suggest cooking the soup to just before you add the crab meat and asparagus. Then, let it cool down and store it in an airtight container in the refrigerator for up to 2 days.
When you are ready to serve the soup, reheat it slowly over medium heat until it is simmering again, and then add the crab meat and asparagus. This will preserve the texture and flavor of the crab meat and asparagus.
Storing leftover soup sup mang tay cua is easy. After letting it cool down in room temperature, store it in a glass or plastic container with an airtight lid in the refrigerator for up to 3 days. If you need to store it for longer than that, freeze it instead. Pour the soup into a freezer-safe container and store for up to 2 months.
When reheating frozen soup, thaw it out first by moving it from the freezer to the fridge overnight. Then, reheat over medium-low heat on the stove while stirring occasionally until heated through.
Remember, seafood like crab meat can become rubbery if it is overcooked or reheated multiple times, so plan ahead and only reheat what you plan to eat within 1-2 days for maximum freshness.
Tips for Perfect Results
To achieve a delectable and authentic Sup Mang Tay Cua, one must pay attention to the little details. Here are some tips that will ensure your soup is a success.
Firstly, use fresh ingredients such as asparagus and crab to bring out their flavors better. To be more specific, try getting local or organic crab meat for a better taste as it’s fresher and free from any artificial preservatives. Then, pick young and fresh asparagus by checking the thickness of the stems – the thinner, the younger.
Another tip is to avoid using canned asparagus – fresh ones provide a much better texture and overall flavor for the soup. It’s also important to cut them into small pieces so they can cook thoroughly and blend into your soup better.
When cooking this soup, don’t disregard the broth; it’s the base for all its flavors. Therefore using pork bones or chicken stock instead of water will make a significant difference in how your soup tastes.
Furthermore, season your soup properly with fish sauce and/or salt to get that saltiness that complements the natural sweetness of crab meat and asparagus perfectly. Adding too much salt or fish sauce can overpower other flavors, throwing off the balance of flavors.
Lastly, though not necessary, adding fresh coriander leaves, chopped scallion tops, or freshly ground black pepper on top of your soup will take it up a notch visually while also adding some extra aroma and taste dimensions.
Overall, with these tips in mind during cooking the perfect súp măng tây cua should be an easy task for any aspiring chef.
Bottom Line
: In conclusion, the Vietnamese Asparagus Crab Soup, or Sup Mang Tay Cua, is a flavorful and nutritious dish that will transport your taste buds to the heart of Vietnam. With simple ingredients like asparagus, crab meat, and eggs, this recipe is easy to make at home and can be customized to your liking with various substitutions and variations.
This dish not only satisfies the taste buds but also offers numerous health benefits with its high protein content and low-calorie count. It can be enjoyed alone as a light meal or paired with steamed rice for a more substantial option.
By following the step-by-step instructions provided in this article and incorporating some of the helpful tips and recommendations provided, you’ll be able to make an authentic Sup Mang Tay Cua right in your own kitchen.
So, don’t hesitate to try out this delicious Vietnamese soup recipe for yourself. Your family, friends, and taste buds will thank you for it!
Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) Recipe
Ingredients
- 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
Instructions
- 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.