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| VIETNAMESE RECIPIES | VIETNAMESE SAUCES |
| Ingredients |
- 4 cups chicken broth
- 3 tsp of nuoc mam (Vietnamese fish sauce)
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tbs vegetable oil
- 6 shallots - chopped
- 2 garlic cloves - chopped
- 8 ounces lump crab meat -
- Picked over and drained
- Freshly ground black pepper
- 2 tbs cornstarch or arrowroot - mixed with 2 tbs cold water
- 1 egg - lightly beaten
- 15 oz white asparagus spears
- 1 tbs shredded coriander
- 1 scallion - thinly sliced Cut into 1 inch sections with canning liquid reserved
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- Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3-quart soup pot. Bring to a boil. Reduce the heat and simmer. Heat the oil in a skillet and the shallots and garlic and stir-fry until fragrant.
Add the crabmeat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for about 1 minute then set aside Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid and cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.
Makes about 4 to 6 servings.
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