Asparagus might not appear to be a vegetable associated with any type of South-Eastern Asian cuisine but the Vietnamese have adopted it. Here we have what these countrymen call the Western bamboo. This was a vegetable brought by the French who used it in their own brand of cuisine. It took a little why for it to become accepted in IndoChina as it was then. In this example it is combined with crabmeat in a style which only the Vietnamese could master.
Ingredients:
- 300g/8½ oz asparagus spears – younger the better. Remove the woody sections of these spears: about one third.
- 1 litre chicken stock. You can use chicken stock cubes – about 2 or 3 dissolved in hot water.
- 2-3 shallots
- ½ tsp caster sugar
- 80g/3 oz crabmeat which has been cooked.
- 1-2 tsp cooking oil – maize or sunflower
- 1 garlic clove, mashed or finely chopped
- 1 egg, lightly beaten
- 1½ – 2 tbsp cornstarch mixed into a slurry of 2 or 3 tablespoons of water
- ½ tsp salt
- freshly ground black pepper to taste
- garnish of finely cut coriander/cilantro leaves and/or cut spring onion stems
Preparation:
- Cut the asparagus spears with the top fleshy part as the main piece and the bottom section cut into sections.
- Heat a saucepan of half the chicken stock and cook the lower sections of asparagus on a high heat then on a simmer for 15 minutes. Take off the heat and discard the cooking water.
- Cut these asparagus spears into short lengths and reserve for later.
- In a wok or skillet, heat the frying oil on a medium heat. Stir-fry shallots, onions if used and garlic for just 2 minutes max. to soften and turn slightly golden.
- Add asparagus to this wok to heat up, then the crab meat and mix in well.
- Heat up the mixture, add the remaining stock, sugar and fish sauce along with the onions and garlic. Mix well and keep stirring.
- Reduce heat finally to a medium. Add the cornstarch mixture and stir constantly until the soup is thickening.
- Season with black pepper and salt. Add the beaten egg slowly but stir as gently as possible.
- Take off the heat and serve in soup bowls. Add a garnish of coriander leaves and/or cut spring greens.
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