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| 4 Tasse | chicken broth |
| 1 Esslöffel | Plus 2 teaspoons nuoc mam (Vietnamese fish sauce) |
| 1/2 Teelöffel | sugar |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | vegetable oil |
| 6 | Shallots chopped |
| 2 | cloves garlic chopped |
| 8 x ca. 30 g | Fresh or canned lump crab meat, picked over and drained |
| | black pepper freshly ground |
| 2 Esslöffel | Cornstarch or arrowroot, mixed with 2 tablespoons cold water |
| 1 | Egg lightly beaten |
| 15 x ca. 30 g | White asparagus spears, cut into 1-inch sections with canning liquid reserved |
| 1 Esslöffel | coriander shredded |
| 1 | Scallion thinly sliced |
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Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. 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 actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.
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