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Sup Măng Cua: The Silky, Elegant Vietnamese Crab & Asparagus Soup
If there’s one soup that instantly brings back memories of Vietnamese celebrations, it’s sup măng cua. Silky, rich, and deeply comforting, this crab and asparagus soup is a staple at banquet dinners and big family gatherings. Whether it’s a wedding, Lunar New Year feast, or a festive get-together, you can almost always count on a steaming pot of this soup waiting to be ladled into bowls.
What makes sup măng cua special is not just its luxurious texture but also its signature look. This soup is meant to be pristine and elegant, keeping everything white and delicate. That’s why egg whites are used instead of whole eggs—the ribbons of egg whites add silkiness without disrupting the soup’s pale, creamy appearance. The use of jarred white asparagus instead of the more common green variety is another key detail. Unlike fresh asparagus, which can be fibrous, the jarred white asparagus is incredibly tender and practically melts in your mouth, blending seamlessly into the broth while maintaining that classic all-white aesthetic.
Jumbo lump crabmeat takes this soup to the next level, adding a touch of indulgence and delicate sweetness in every bite. And let’s not forget the quail eggs—tiny, tender, and packed with protein, they make the soup even more nourishing. Between the crab, egg whites, and quail eggs, sup măng cua is a powerhouse of protein while still feeling light and elegant.
Of course, the foundation of this dish is the broth. The best version starts with a pork bone broth, which gives the soup a natural sweetness that simply can’t be achieved with store-bought chicken broth. It’s a step that makes all the difference, bringing depth and richness to the otherwise delicate ingredients.
This is a soup that feels both refined and comforting, the kind of dish that brings people together over a shared love for good food. Whether served as the first course of a grand meal or enjoyed as a special treat, sup măng cua is a timeless favorite—silky, elegant, and filled with the kind of flavors that make every occasion feel just a little more special.
Crab Asparagus Soup | Sup Mang Cua
Ingredients
Pork Broth:
- 1.5 lbs pork bones, parboiled
- 3.75 quarts water
- 1 Tbsp kosher salt
- 1 Tbsp mushroom powder
- 1 onion, quartered
- 1 inch ginger, peeled
- 1 tsp rock sugar (or regular sugar)
Ingredients:
- 1 lb jumbo lump crabmeat
- 20 hardboiled quail eggs, boil for 5 minutes
- 2 12 oz jars white asparagus, cut into fours
- 4 egg whites, beaten
Thickener:
- ¼ cup tapioca flour
- ½ cup water
Garnish:
- cilantro, chopped
- green onions, chopped
- black pepper
Instructions
- In a medium size pot, add water to parboil the bones.
- Bring bones to a boil and boil for 10-15 minutes until you see quite a bit of impurities floating at the top.
- Drain water, rinse and clean the bones, then put the bones in a clean pot.
- Add all the “broth” ingredients into the pot and bring to a boil.
- Turn heat down to medium low and let it simmer for 1 ½ hours.
- After 1 ½ hours, strain broth and discard everything but the broth.
- Return broth to pot (I usually use a 3.5 quart pot for this part) and add crabmeat, quail eggs, white asparagus and thickener mix and bring broth to a boil.
- Once it’s at a boil, stir in the egg whites in one direction. It will start to look silky.
- Cook for a few more minutes and it’s ready to serve.
- Garnish with cilantro, green onions and top with some black pepper.
Nutrition
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