Asparagus and Crab Soup
Asparagus owes its popularity to the French influence on Vietnamese cooking. It is often combined with crab and made into a delicious soup, Cahn Cua.
Ingredients
- 350g / 12oz asparagus spears, trimmed and halved
- 900ml / 1½ pints / 3¾ cups chicken stock, preferably home-made
- 30-45mI / 2-3 tbsp sunflower oil
- 6 shallots, chopped
- 115g / 4oz crab meat, fresh or canned, chopped
- 15ml / 1 tbsp cornflour, mixed to a paste with water
- 30ml / 2 tbsp fish sauce
- 1 egg, lightly beaten
- snipped chives, plus extra chives to garnish
- salt and ground black pepper to taste
Preparation
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- Cook the asparagus spears in the chicken stock for 5-6 minutes until tender. Drain, reserving the stock.
- Heat the oil in a large wok or frying pan and stir-fry the chopped shallots for 2 minutes, without allowing them to brown. Add the asparagus spears, chopped crab meat and chicken stock.
- Bring the mixture to the boil and cook for 3 minutes, then remove the wok or pan from the heat and spoon some of the liquid into the cornflour mixture. Return this to the wok or pan and stir until the soup begins to thicken slightly.
- Stir in the fish sauce, with salt and pepper to taste, then pour the beaten egg into the soup, stirring briskly so that the egg forms threads. Finally, stir the snipped chives into the soup and serve it immediately, garnished with chives.
COOK'S TIP
If fresh asparagus isn't available, use 350g / 12oz can asparagus. Drain and halve the spears.
Serves 4-6.