Sup Mang Cua (Vietnamese Crab and Asparagus Soup)

Sup Mang Cua is a soup like no other because it’s always the star of the party! Thick and wonderfully fragrant, it’s loaded with topping favorites that can be EASILY found in supermarkets. Get pops of sweet corn, a satisfying crunch from vegetables and a delightful creaminess with eggs!

The star dish at every Vietnamese party

Parties are always better when a huge pot of Sup Mang Cua comes out! You might be spoilt with Stuffed Chicken Wings, Grilled Pork Chops or a refreshing Mango Salad during Vietnamese celebrations, but there’s no denying the excitement that ripples through the room as soon as this soup hits the table.

I remember the first time I had a hearty bowl of Sup Mang Cua. It was gorgeously thick and steaming hot like how you would enjoy Fish Maw Soup, but it was also embellished with a terrific variety of wholesome vegetables and protein.

Three words: Yum and YUM!

If you’ve never had this dish before, get ready to be amazed by the comforting combination of chicken, asparagus, carrots, corn, eggs and bamboo shoots that are cooked to perfection. It’ll melt all the Winter shivers away!

Why this recipe works

• Corn, onions and dried scallops add a wonderful fragrance to the base broth without the need for added sauces.
• Frying the crab with shallots means more vibrant flavors in the meat, which is then transferred into the soup.
• Using chicken breast keeps the variety in textures so there’s more to enjoy with every mouthful.

What you’ll need

For the broth

About the ingredients

The dried scallops can be found in Asian supermarkets in the dried goods section, but if it’s unavailable then it can be left out.

We used washed coriander root for the base broth, which is roughly 5cm (2″) from the base of the coriander to the middle.

For the toppings

About the toppings

This recipe uses canned versions of the quail eggs and bamboo shoots simply because it’s easier, but you can certainly buy the fresh version instead. Asparagus also comes in cans if you prefer to use that.

How much you put of each ingredient really depends on what you like. If you like it meatier, add more toppings. If you prefer more soup, use less.

Depending on your budget and personal preference, you might decide to use frozen crab meat like we did or opt for fresh ones instead. Make sure that if you’re using fresh crab, it’s steamed before being stir fried.

How to make this recipe

Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.

Take the chicken and corn out to cool for 5 minutes.

Shred the chicken into thin strips.

Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.

Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.

Wash then chop the carrots into 1cm x 1cm (0.4″ x 0.4″) cubes and the asparagus into 3cm (1.2″) segments. Leave them in a bowl to be used in the broth.

Thinly slice the shiitake mushrooms and bring the stock to a boil.

Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.

In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.

Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.

Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.

Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you’ll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.

Separate the egg whites from the egg yolks.

Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.

Let the soup simmer for another 10 minutes.

Serve hot as is, garnished with coriander and pepper!

FAQs

Tips for the best results

• Add the asparagus in last. It cooks rather quickly compared to the other ingredients, so unless you want a mushier texture, put them in towards the end.
• Use fresh crab. Frozen seafood is cheaper and more convenient, but you can never replace the natural sweetness found in fresh food.
• Shred the chicken finely. If you keep the breast more like chunks, the drinking experience would end up being focused more on the chicken rather than the soup itself.

What to serve with this warming dish

• Get the feast going with a platter of freshly fried Chao Tom (Sugar Cane Shrimp).
• Jazz up the finger food with crispy Canh Ga Chien Nuoc Mam (Fish Sauce Chicken Wings).
• Thit Kho (Braised Pork Belly and Eggs in Coconut Water) is the perfect way to enjoy a hot rice bowl.
• Vietnamese Sticky Rice (Xôi Mặn) will keep everyone happy with its variety of toppings and keep well for leftover lunches!
• Sa Tế (Lemongrass Chili Sauce) or a traditional Vietnamese Dipping Sauce (Nước Mắm) will take every dish to a new level.
• Complete this hearty banquet with a soothing Che Dau Trang (Sticky Rice Pudding with Black Eyed Peas).

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