Friday, February 9, 2018

Súp Măng Cua (Vietnamese Asparagus Crab Soup) Recipe

2 lbs Pork Bones
Kosher Salt
1 Onion
3oz Rock Sugar
1 can Asparagus
2 Egg Whites
1 1/2 cup Tapioca Mixture (1 1/2 cup water + 3/4 cup Tapioca Starch)
1 Crab
1/2 tsp. White Pepper
1 Tbsp. White Cooking Wine
1 Tbsp. Sesame Oil

Fill a pot with water, bring to a boil and add in 1 tsp. Kosher Salt.  Add in 2 lbs. Pork Bones.  Blanch the bones and rinse with water once you’re done.  Set it aside.

Fill a large pot with water about 15 cups. Add in the blanched bones and 1 tsp. Kosher Salt. Bring to a high simmer. Remember to skim the broth. Once it starts to boil add in 1 peeled Onion and 3oz Rock Sugar.  Continue to let it simmer for 1 hour and 30 minutes. 

Rinse and cut 1 can of Asparagus, set aside. Separate 2 Eggs, you’ll need 2 Egg Whites. Mix 1 1/2 cup water with 3/4 cup Tapioca Starch and set aside.

After 1 hour and 30 minutes, remove the Onion and the Pork Bones.  Skim the broth to make sure you have a nice clean clear broth. Steam 1 Crab, remove the meat and add it into the broth. Add in 1/2 tsp. White Pepper. Add in 1/2 tsp. Kosher Salt. Add the Asparagus. Bring the pot to a high simmer, stir the soup and gradually pour in the Tapioca mixture.  You don’t need to pour the whole mixture into the soup, just enough to thicken it or a consistency you like.  Next pour in the Egg Whites. Add 1 Tbsp. White Cooking Wine and 1 Tbsp. Sesame Oil. Mix well and serve hot.

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