1tablespoonplus 2 teaspoons nuoc mam(vietname; se fish sauce)
1/2teaspoonsugar
1/4teaspoonsalt
1tablespoonvegetable oil
6shallotschopped
2garlic cloveschopped
8ounceslump crab meatpicked over; and drained
1freshly ground black pepper
2tablespooncornstarch or arrowrootmixed with
2tablespooncold water
1egglightly beaten
15ozwhite asparagus spears *
1tablespoonshredded coriander
1scallionthinly sliced
Instructions
cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe.
Traditionally, crumbled, salted duck egg yolk is added to season the soup. If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cookuntil tender, before adding the remaining ingredients).
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 fishsauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently untilthe 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 crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.