Soup Mang Cua / Vietnamese Marry Me Soup
I've come across so many different dishes that are called "marry me chicken" or "marry me pasta", and the basis of each of the dishes is meant to be an indulgent or romantic dish that is supposedly so good that it seals the deal on any relationship. Now, seeing all of that, got me thinking
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Quarts Chicken Stock
- 1 Quart Water
- 2 Cans Cooked Quail Eggs
- 17 oz White Asparagus
- 3 Egg Whites
- 1 tbsp Chicken Bouillon
- 1/2 inch Nub Rock Sugar
- 1 tbsp Fish Sauce
- 16 oz Lump Crab Meat
- 1 tbsp Oil
- 1 tbsp Garlic, Minced
- Salt to taste
- 4 tbsp Tapioca FLower
- 4 tbsp Water
- Green Onions
- Cilantro
- White Pepper
Instructions
- 1
Prep Work:
- 2
Drain and rinse canned white asparagus gently, as the stalks are delicate. Cut into bite-sized pieces on a slight bias and set aside. Finely chop green onions and cilantro for garnish
- 3
Sauté the Crab:
- 4
Heat a pan over medium heat with a bit of oil. Add minced garlic and sauté until fragrant. Add 16 ounces of jumbo lump crab meat, season with a small pinch of salt, and gently toss. Cook for about 1 minute to bring everything together. Remove from heat and set aside
- 5
Make the Soup:
- 6
In a soup pot, combine two quarts of stock and one quart of water and bring to a boil. Add asparagus, canned quail eggs, and the sautéed crab. Season with chicken bouillon, a small nub of rock sugar, and a splash of fish sauce. Bring back to a boil and skim off any impurities
- 7
Separate three egg whites and slowly pour them into the soup while gently stirring in a circular motion to create thin egg ribbons
- 8
In a separate bowl, whisk equal parts tapioca starch and water, then slowly stir into the soup until lightly thickened. Adjust the thickness to your preference. Taste and adjust seasoning, then finish with white pepper
- 9
Serve:
- 10
Ladle into bowls, making sure each serving has a bit of everything. Garnish with green onions, cilantro, and more white pepper. Enjoy!