Somewhat different from the Thai variety, this Vietnamese soup, however, does have some spiciness. You can add or subtract more chilli if required, but the recipe will produce a dish that the expat palate can handle, as the chilli is used more as a garnish.
|Chicken stock||1,000 ml|
|Fish sauce||2 tspns|
|White pepper||¼ tspn|
|Canned asparagus||9 spears|
|Crab meat (shredded, tinned)||200 gm|
|Egg white||3 eggs|
|Spring onions chopped||2|
|Fresh red and green chilli sliced|
Boil the stock in a deep pot and add fish sauce and white pepper. Cut asparagus into 6 cm lengths and add to the stock, along with the crabmeat.
Turn down the heat and simmer for two minutes, then whisk the egg whites and stir into the soup, forming white threads in the soup and cook gently for another minute. Place in serving bowl and garnish with the spring onions and chilli.