Vietnamese Asparagus and Crab Soup (Súp măng cua) (Súp măng cua)

Instructions

The soup is served as a starter for special occasions and celebrations such as weddings and birthdays. The name of the dish literally means asparagus and crab soup. Măng (tây) means western bamboo (shoots) in Vietnamese. Bamboo shoots are called măng and can be used for soups and wok dishes.

There are different variations of the soup but it essentially requires asparagus, crab meat, chicken soup, egg whites and potato/cornstarch. This recipe from my mom also contains snow fungus, mushrooms and quail eggs. A tiny bit of sugar is added to the recipe, but it is naturally sweetened by the carrots, onions and parsnips.

1. Boil the chicken in a pot with carrots, parsnips and onions for approximately three hours until the chicken is fully cooked.
2. Take the chicken out and put it aside to cool down until the meat is removed from the bones.
3. Remove the meat from the bones and shred it into thin pieces and set aside. If you have too much shredded chicken you can make a Vietnamese chicken salad with white cabbage (pointed cabbage can also be used).
4. Parsnips, carrots and onions are removed before the rest of the ingredients are added. Remove the vegetables when the parsnips are completely cooked and all taste are in the soup.
5. Soak the snow fungus and if you want the snow fungus to be more white then add a bit of vinegar to the water. When the fungus are completely soaked then remove the hard root and cut it into smaller pieces with a scissor or knife. 
6. Thaw the surimi and tear it into thin strips.
7. 30 minutes before serving drain the mushrooms and asparagus for the liquid.
8. Take a bowl and mix potato starch with cold water. Make sure there are no lumps in the mixture and add a bit to the soup until it has thickened according to taste. The soup has the perfect consistency when it is not watery but a tiny bit creamy.
9. Add the shredded chicken, snow fungus, mushrooms, surimi and asparagus.
10. In a bowl mix the egg whites and add them a bit at a time into the pot while mixing the soup.
11. Season the soup with salt, pepper and vegetable spices. The soup should have a mild taste. 
12. Boil the quail eggs after instructions and remove the shell.
13. Add the eggs shortly before serving.
14. The soup is often served in a big serving bowl to share on the table garnished with coriander and black pepper and everyone have their own soup bowl.
15. Make sure that everyone gets a bowl with everything: surimi, mushroom, snow fungus, asparagus and of course a quail egg. Add more coriander and pepper if necessary.
16. Make sure to have some chopped coriander and peper ready for those who want more.

The dish can be served as a starter or main dish.