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Categories:
water pork bones salt fish sauce vegetable oil garlic shallots crabmeat fresh ground black pepper cornstarch water egg fresh coriander scallion top
Viewed: 38 - Published at: 4 years agoIngredients
- 2 1/2 quarts water
- 2 lbs pork bones
- 2 teaspoons salt
- 1 tablespoon fish sauce (nuoc mam)
- 1 teaspoon vegetable oil
- 1 garlic clove, chopped
- 2 shallots (only the white part) or 2 scallions, chopped (only the white part)
- 1/2 lb crabmeat (canned, frozen or fresh)
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 egg
- 1 (15 ounce) can white canned asparagus, undrained
- 1/4 cup chopped fresh coriander (Chinese parsley)
- 1/4 cup chopped scallion top
Method
- Dissolve the cornstarch in the 2 tbsp of water. Set aside.
- Bring water to a boil and put the pork bones inches
- Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
- Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
- Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 1/8 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.
