Soup Cookbook

Directions

• From: “Wendy Lockman”
• randomc.com> Date: Thu, 9 May 1996 19:06:51 +0000 The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine.
• The Vietnamese word for asparagus is “Western bamboo,” due to its resemblance to bamboo shoots.
• asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
• 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 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.
• Makes 6 to 8 servings.
• From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman, Barron’s, 1979. Posted by Stephen Ceideberg; May 24 1993.
• MC-RECIPE@MASTERCOOK.
• COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #79 From the MasterCook recipe list.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.