Vietnamese Crab & Asparagus Soup (Súp Măng Cua)

Vietnamese Crab & Asparagus Soup (Súp Măng Cua)
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This traditional Vietnamese soup features lump crab meat, white asparagus, and egg ribbons in a lightly thickened, savory broth. The texture is silky and luxurious, but the flavors are subtle, letting the seafood shine. It's commonly served at weddings, Lunar New Year, and formal family dinners.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Base
 1 tbsp neutral oil (canola or sunflower)
 3 cloves garlic, minced
 1 small shallot, minced (optional)
 4 cups chicken or seafood broth (low sodium)
 1 can white asparagus spears, drained & cut into 2-inch pieces
 1 cup lump crab meat (fresh, pasteurized, or high-quality canned)
 2 eggs, lightly beaten
 2 tsp fish sauce (or more to taste)
 Salt and white pepper, to taste
 1 tbsp cornstarch or tapioca starch mixed with 2 tbsp water (optional, for thickening)
Garnish
 Chopped cilantro or scallions
 Fried shallots (optional but traditional)
 Dash of sesame oil or chili oil
 Lime wedges (to serve on the side)
Sauté Aromatics
1

  1. In a medium pot, heat neutral oil over medium heat.

  2. Add garlic and shallot; sauté until fragrant but not browned (about 1 minute).

Simmer the Broth
2

  1. Add chicken or seafood broth and bring to a gentle simmer.

  2. Add asparagus pieces and simmer for 3–5 minutes if canned, 8–10 minutes if using fresh asparagus (blanched first).

Add Crab & Season
3

  1. Stir in crab meat, fish sauce, and season with white pepper and salt to taste.

  2. Simmer gently for 3–4 minutes to warm the crab through.

Thicken & Add Egg Ribbons
4

  1. Stir in cornstarch slurry (if using) and simmer 1–2 minutes until slightly thickened.

  2. Slowly drizzle in beaten eggs while stirring gently in a circular motion to create “ribbons” or delicate strands.

Taste & Adjust
5

  1. Adjust seasoning with more fish sauce or salt, if needed.

  2. Remove from heat and finish with a drop of sesame oil for aroma.

Serve
6

  1. Ladle into bowls and top with chopped cilantro, scallions, or fried shallots.

  2. Serve with lime wedges on the side for added brightness.

Tips for Success
7

  • White asparagus gives the authentic look and texture; if unavailable, fresh asparagus tips work beautifully too.

  • Use real crab if possible—imitation crab will alter flavor and texture.

  • Don’t overcook the eggs—they should be light and silky, not scrambled.

Variations
8

  • Make it vegetarian with tofu and mushroom broth

  • Add a few cooked shrimp or scallops for more seafood richness

  • Stir in some glass noodles to turn it into a light one-bowl meal

Suggested Pairings
9

  • Serve with: Steamed jasmine rice or as a first course

  • Drink: Iced green tea, lychee soda, or a dry Riesling

  • Occasion: Celebratory dinners, Lunar New Year, or light springtime meals

Ingredients

Base
 1 tbsp neutral oil (canola or sunflower)
 3 cloves garlic, minced
 1 small shallot, minced (optional)
 4 cups chicken or seafood broth (low sodium)
 1 can white asparagus spears, drained & cut into 2-inch pieces
 1 cup lump crab meat (fresh, pasteurized, or high-quality canned)
 2 eggs, lightly beaten
 2 tsp fish sauce (or more to taste)
 Salt and white pepper, to taste
 1 tbsp cornstarch or tapioca starch mixed with 2 tbsp water (optional, for thickening)
Garnish
 Chopped cilantro or scallions
 Fried shallots (optional but traditional)
 Dash of sesame oil or chili oil
 Lime wedges (to serve on the side)
Vietnamese Crab & Asparagus Soup (Súp Măng Cua)
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