Sup Mang Tay Cua (Vietnamese Crab & Asparagus Soup)

Ingredients
12 cups chicken stock (96 oz)
2 tablespoons chicken bouillon powder
1 teaspoon salt
1 teaspoon fish sauce
3 teaspoons granulated white sugar
1 lb frozen, canned, fresh or imitation crab meat (shred into thin strips)
1 bunch white or green asparagus (discard woody stems, thinly slice tender stalks but keep top spears intact so they don't break apart in the soup)
2 dozen quail eggs (boiled and peeled)
2 beaten eggs
1/2 cup tapioca flour mixed with 1 cup water (whisk until fully dissolved)
1/2 bunch cilantro (remove stems and mince finely for garnish)
White or black pepper


Directions

  1. In a large stock pot, heat up chicken stock.

  2. Once it comes to a boil, add crab meat. Reduce heat to a low simmer and cook for 20 minutes to draw out the sweetness of the crab.

  3. Season with chicken stock powder, salt, fish sauce, and sugar, a little at a time. You may not need all the seasoning, particularly the sugar if the crab meat already adds to the sweetness.

  4. Add the tapioca mixture. Cook for 10 more minutes or until broth thickens.

  5. While gently stirring the pot, add the beaten eggs in a slow stream to get long strands of cooked eggs.

  6. Add asparagus and quail eggs. Turn off heat.

  7. Serve with a dash of pepper and top with cilantro.

Serves 7 - 10