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Categories:
water pork bones salt nuoc mam vegetable oil garlic scallions crab meat black pepper cornstarch eggs white cilantro scallions
Viewed: 83 - Published at: 4 years agoIngredients
- 2 1/2 quarts water
- 2 pounds pork bones
- 2 teaspoons salt
- 1 tablespoon nuoc mam fish sauce
- 1 teaspoon vegetable oil
- 1 each garlic cloves chopped
- 2 each scallions, spring or green onions chopped white part
- 1/2 pound crab meat fresh, frozen, or canned
- 1/4 teaspoon black pepper freshly ground
- 2 teaspoons cornstarch dissolved in 2 tb water
- 1 each eggs
- 1 can asparagus (15 ounces) white, undrained
- 1/4 cup cilantro chopped fresh
- 1/4 cup scallions, spring or green onions chopped greens
Method
- Bring water to a boil and put the pork bones in.
- Remove the scum, then cover and continue to boil the bones for 1 hour.
- Remove the bones from the stock and discard.
- Add the salt and the fish sauce to the stock.
- Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 18 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
- Add the cornstarch-and-water mixture and stir for a few minutes.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook until the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
- Makes 6 to 8 servings.
