CRAB AND ASPARAGUS (SUP MANG CUA) RECIPE
A DELICATE SOUP FOR SUMMER
If you’ve ever attended a Vietnamese wedding, there’s a good chance you’ve had Vietnamese Crab and Asparagus soup. Commonly served as an appetizer at weddings, this soup symbolizes prosperity and new beginnings in Vietnamese culture. The soup’s delicate crab meat flavor and sweet asparagus are combined in a rich, thick, umami pork or chicken broth, and it also includes egg whites and quail eggs.
Like many other dishes, this soup originated from the French introduction of asparagus, mushrooms, and bisque-style soups to Vietnamese cooking. If you’ve never had this soup before, prepare to be amazed by the delicate flavors. While there are different variations of this soup, the star of the show is white asparagus, crab, and quail eggs. You now don’t have to wait for a wedding to enjoy this dish. You can now make it at home to enjoy this year round!
Some ingredients for Crab and Asapragus soup—eggs, quail eggs, chicken broth, scallions, and white asparagus
WHAT IS CRAB AND ASPARAGUS SOUP?
Crab and Asparagus soup, or Sup Mang Cua, is a Vietnamese crab and asparagus soup that contains white asparagus, crab meat, and quail eggs. The delicate broth is usually made from pork and chicken bones. It’s served and garnished with diced green onions and cilantro and sprinkled with fresh cracked pepper.
There are many different variations of this dish depending on the region in Vietnam. White asparagus may be hard to find, so green asparagus is sometimes used. I prefer white asparagus as it has a milder flavor profile and more tender than green asparagus. While the main ingredients are asparagus and crab, mushrooms are sometimes added to this dish, along with other vegetables such as corn.
THE FRENCH INFLUENCE
As with many Vietnamese dishes, the French played a large part in contributing to the food culture of the Vietnamese people. Asparagus was first introduced to Vietnam by the French, as asparagus did not grow well in Vietnam’s humid climate. Because asparagus resembles bamboo shoots (mang), the Vietnamese call asparagus western bamboo or Many Tay.
Local cooks then combined these ingredients with fresh crab, a prized seafood in Vietnam, to create the soup. The name Súp Măng Cua translates to “asparagus crab soup” in Vietnamese, but it’s also commonly known as Vietnamese Wedding Soup because it’s often served at weddings.
INGREDIENTS FOR CRAB AND ASPARAGUS SOUP
To make Crab and Asparagus soup, you only need a few ingredients. The base of the soup will always be asparagus and crab, but you can add other ingredients if you prefer. I like to keep it simple and maintain the delicate flavors of the soup with just asparagus, crab, and quail eggs.
Broth
The broth is traditionally made with pork and chicken bones. If you do not want to make your own broth, chicken broth is a quick and easy option. This can also be tailored for vegetarians, as vegetable stock can be used. Although I use chicken broth, I still like to add chicken bouillon as it adds more depth. I also add MSG to my broth for a richer, umami flavor. Omit if you do not want to add, or add mushroom seasoning.
Bouillon Powder
In my personal opinion, this is one of the best food inventions. While I use chicken broth for this recipe, I find adding chicken bouillon adds a depth and more flavor to the broth than just the broth alone. If you do not want to use the powder form, Better Than Bouillon makes a great chicken base that you can add to your broth.
White Asparagus
White asparagus is typically used to make the soup, but also to keep the soup clear and white. White asparagus is just green asparagus that hasn’t turned green by the sun. It has a milder flavor profile and is much more delicate and softer than the green asparagus. While you can get canned white asparagus in most Asian markets, I prefer the asparagus packed in a glass jar as the quality is superior. Reese’s Asparagus is a great choice if you can’t find any at your grocery store.
Crab
I recommend buying large lump and leg crab meat, but if this is not available, canned crab meat or imitation crab meat can be used. Costco sells tubs of crab meat, which is fresh and reasonably priced. They also sell King Crab legs that you can break down yourself for the soup, but keep in mind they are more saltier, so adjust seasoning to your broth as necessary.
Quail Eggs
I buy fresh quail eggs from Costco, but if you can’t find them, you can use canned quail eggs. If you buy fresh quail eggs, boil them for 9 minutes, then add them to a water bath while you make your broth. Canned quail eggs can also be found in most Asian markets.
Eggs
Some recipes only use egg whites, but I do love egg yolks so I use both. The egg whites and yolks are whisked into the broth separately to make egg ribbons, like egg drop soup. If using both, make sure you separate and add when the soup is boiling, whisking constantly.
Tapioca Starch
While some recipe calls for cornstarch to thicken the soup, I prefer tapioca starch as it keeps the broth clearer and provides a glossier appearance. Broths thickened with cornstarch are less opaque and less glossy. To make the slurry, mix the tapioca starch with room-temperature water separate from the broth. Once it is completely dissolved, add the mixture to the pot. Never add tapioca starch directly into the cooking broth as it will cook and you will end up with lumps.
Garnishes
When ready to serve, chop up cilantro and green onions and garnish. White pepper is also a must to top, but if you do not have white pepper, black pepper will also work.
Optional Ingredients
As mentioned above, there are many variations of this soup depending on the region. Other ingredients that are sometimes added to Crab and Asparagus soup are:
- mushrooms—shitake mushrooms are normally used, but I have seen others such as enoki, wood ear, or regular mushrooms. Mushrooms will darken the broth, so keep this in mind if adding.
- carrots—some recipes add carrots, which add a bit of sweetness to the broth
- corn—this will add a crunch to the soup and can be quite tasty
Some tips for cooking Crab and Asparagus Soup:
- because the white asparagus are tender already, it will take less time to cook, so add them in last to prevent overcooking.
- while frozen crab meat is more convenient and probably more cost-effective, if you can, use fresh crab meat. If you are feeling like an over achiever, you can also boil your own crab, and retrieve the meat from the crab to use.
- to add more umami and depth to the broth, add MSG. MSG is a naturally occurring amino acid produced in our body. It also is contained in many other foods, such as fast food, chips/snacks, meats, cheese, fruits, and vegetables.
- this soup is highly customizable, so if you like more of one ingredient, such as quail eggs, add more quail eggs. If you prefer more soup, add less of an ingredient
- Scallops can be used in place of crab as they are also delicate in flavor and won’t overpower the broth.
THE RECIPE
This Crab and Asparagus recipe is quick and easy to make. This can be served as an appetizer, or as a main dish.
WHAT YOU WILL NEED:
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- 1 medium shallots, minced
- 1.5 pounds crab meat (imitation crab meat can be used or canned crab can be used)12 cups chicken broth
- 2 tablespoons chicken bouillon
- 12 boiled quail eggs or 2 cans of quail eggs in a can
- 1 tablespoon fish sauce
- 1 teaspoon Kosher salt
- 1/2 inch rock sugar
- 3 teaspoon tapioca starch
- 2 tablespoon water
- 2 eggs, separated
- 2 jars (7.2 oz each) white asparagus, cut into 2-3 inch pieces
Step 1:
In a large stockpot, add vegetable oil sautee garlic, and onions over medium-high heat until fragrant, about 2 minutes. Add the crab meat and saute for 2 minutes to infuse the flavor into the crab meat. Add stock and turn the heat to high. Add chicken bouillon.
Step 2:
When the stock comes to a boil, add the quail eggs. Add fish sauce, Kosher salt, and rock sugar. Create a slurry with the tapioca starch and 2 tablespoons of water and add to the soup. Then while constantly stirring, add the egg whites, then egg yolks to soup. Add the white asparagus.
Step 3:
Lower the heat to medium-low and cook for 5 minutes until soup is thick. If the soup is too thin, add more cornstarch slurry, a little at a time until the desired consistency. The soup should not be too thick. Adjust seasoning if necessary.
Step 4:
Serve with chopped onions, cilantro, and fresh white or black pepper.
Vietnamese Crab and Asparagus Soup (Sup Mang Cua)
Ingredients
1 teaspoon vegetable oil
2 garlic cloves, minced
1 medium shallots, minced
1.5 pounds crab meat (imitation crab meat can be used or canned crab can be used) 12 cups chicken broth
2 tablespoons chicken bouillon
12 boiled quail eggs or 2 cans of quail eggs in a can
1 tablespoon fish sauce
1 teaspoon Kosher salt
1/2 inch rock sugar
3 teaspoon tapioca starch
2 tablespoon water
2 eggs, separated
2 jars (7.2 oz each) white asparagus
Instructions
In a large stockpot, add vegetable oil sautee garlic, and onions over medium-high heat until fragrant, about 2 minutes. Add the crab meat and saute for 2 minutes to infuse the flavor into the crab meat. Add stock and turn the heat to high. Add chicken bouillon.
When the stock comes to a boil, add the quail eggs. Add fish sauce, Kosher salt, and rock sugar. Create a slurry with the tapioca starch and 2 tablespoons of water and add to the soup. Then while constantly stirring, add the egg whites, then egg yolks to soup. Add the white asparagus.
Lower the heat to medium-low and cook for 5 minutes until soup is thick. If the soup is too thin, add more cornstarch slurry, a little at a time until the desired consistency. The soup should not be too thick. Adjust seasoning if necessary.
Serve with chopped onions, cilantro, and fresh white or black pepper.
