lautnusantara.com Crab asparagus soup is a delicious and popular dish in Vietnam, considered a high-end soup that is usually enjoyed on special occasions such as weddings or birthdays. Asparagus, also known as Western bamboo (Mang Tây), was introduced by the French. Since asparagus does not grow well in hot and humid climates, it is rare and expensive in Vietnam.

There are two types of asparagus: green and white. White asparagus is simply green asparagus that has been prevented from turning green. It is grown by covering it with a thick layer of mulch and dark plastic so that sunlight cannot reach the stems. Without exposure to sunlight, the vegetable does not undergo photosynthesis, resulting in pale white stalks with a delicate texture that is slightly more tender than green asparagus.

The key ingredients for crab asparagus soup are crab meat, white asparagus, and egg whites, which create a smooth and flavorful soup. Since food is abundant in Vietnam, we often add more ingredients, such as various types of mushrooms and quail eggs.

Green asparagus is inexpensive and can be found in almost every supermarket, but white asparagus is much harder to find. The only way I can get white asparagus for this soup is by purchasing imported canned white asparagus. Some people use green asparagus in this soup, but I prefer white asparagus because I love its elegant ivory color, delicate texture, and slightly milder taste compared to green asparagus.

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Main Ingredients:

• Fresh or canned crab meat
• Asparagus (usually white asparagus)
• Chicken broth
• Eggs (lightly beaten for a silky texture)
• Cornstarch (for thickening the soup)
• Mushrooms (optional, such as wood ear or shiitake)
• Carrots (optional, for added flavor and color)
• Garlic and shallots for extra aroma
• Salt, white pepper, and fish sauce for seasoning
• Quail eggs

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How to Make:

1. Bring the chicken broth to a boil.

2. Add chopped asparagus, followed by crab meat and mushrooms if used.

3. Dissolve cornstarch in water, then pour it into the soup while stirring until it thickens.

4. Slowly drizzle in the beaten eggs while stirring to create delicate egg strands.

5. Season with salt, pepper, and fish sauce to taste.

6. Serve the soup warm, garnished with fresh cilantro or fried shallots.

This soup has a thick texture and a savory yet slightly sweet taste from the crab and asparagus. It is perfect for cold weather or as a healthy and nutritious dish.