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Sup Mang Cua
Asparagus & Crab Meat Soup

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 

Directions:
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 dd the shallots and garlic and stir-fry until fragrant . Add the crab meat, 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 crab meat 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.