Sup Mang Cua or (Vietnamese Crab and Asparagus Soup), is a soup unlike any other that you have ever tried. Traditionally served during weddings or any important celebrations, it is a soup that everyone will enjoy to have. With the sweet meat of the crab combined with the crunchy texture of the asparagus, this is a soup to remember for the ages.
Sup Mang Cua
Whenever my family is having any sort of celebrations or parties, one of the first things I’ll be expecting is for some delicious and flavorful food to be served.
And one food in particular stands out because it is only served during these special times. Known as Sup Mang Cua or Vietnamese Crab and Asparagus Soup, it is a dish that everyone has come to love as it is just so delicious.
I first tried this dish when I was a young kid. And my mind was totally blown away because of just how flavorful this dish is. The crab meat inside was so succulent and soft as well as having a hint of sweetness to it, while the vegetables inside the broth were crunchy, soft and full of flavor.
I remember always asking for seconds, and then thirds, and then more and more until I couldn’t eat anymore. My parents acted the same way as well as they loved this soup just as much as me
Plus, because of how much protein and vegetables were inside this soup, it was also a very healthy dish to eat as well. So you know you are totally getting your nutrients if you were to eat/drink this soup.
Overall, I guarantee, once you try this dish, you will never want to eat or drink another soup dish ever again. This will be a dish you’ll remember and make for years to come.
What Is Sup Mang Cua
What is Sup Mang Cua you might ask?
Well for starters, Sup Mang Cua or Vietnamese Crab and Asparagus Soup, is one of the most popular and famous soups in all of Vietnam.
This soup is traditionally served during celebrations like weddings, holidays or even any special occasions. The reason for this is because the ingredients used inside are really special and tastes absolutely amazing when eating this soup.
For instance, as the name implies, the star ingredients of this soup consists of Crab and Asparagus. the sweet flavors of the crab pairs perfectly well with the crunchy texture of the asparagus which makes for a soup to remember.
Now depending on where you visit in Vietnam, this soup may be made a bit differently. With some places adding in some extra vegetables too! For instance, carrots, corn, mushrooms and more can all be added into this soup.
Whatever the case may be, this soup is always made to be delicious and flavorful to eat.
Why This Recipe Works?
- Sup Mang Cua traditionally is just a soup consisting of Crab and Asparagus as the main ingredients. But by adding in additional vegetables like Mushrooms, Carrots and Corn, you’re giving the dish more oomph and flavor which will definitely be an enjoyable thing.
- By adding in Shredded Chicken Breast, you are going to make the dish become more fuller in nature. This way with each scoop that you take, you’ll get more ingredients to chew on.
- By using Crab and Asparagus as the main ingredients in this soup, you’re giving it a sweet and savory taste that is unmatched by anything else. Plus, the longer you cook the crab in the soup for, the more sweetness will infuse with the broth.
Ingredients To Make Sup Mang Cua
The ingredients you’ll need to make Sup Mang Cua / Vietnamese Crab and Asparagus Soup can all be found at any of your local supermarkets.
Basically, you’ll need the following ingredients:
- Crab Meat -1 Pound of Crab Meat
- Chicken Breast – 1/2 Pound of Chicken Breast
- Chicken Eggs – 3 Eggs
- Quail Eggs – 24 Quail Eggs
Vegetable and Broth Ingredients:
- Asparagus – 1 Bunch of Asparagus
- Carrots – 2 Sticks of Carrots
- Corn – 2 Pieces of Corn
- Shiitake Mushrooms – 8 to 10 Shiitake Mushrooms
- Chicken Broth – 12 Cups of Chicken Broth
- Fish Sauce – 1 Tablespoon of Fish Sauce
- Sugar – 3 Teaspoon of Sugar
- Salt – 1 Teaspoon of Salt
- Ground White Pepper – 2 Teaspoon Ground White Pepper
- Chicken Bouillon Powder – 2 Tablespoon of Chicken Bouillon Powder
Starch Slurry Ingredients:
- Tapioca Starch – 1/2 Cup of Tapioca Starch
- Water = 1 Cup of Water
How To Make Sup Mang Cua
Making Sup Mang Cua / Vietnamese Crab and Asparagus Soup is actually a really simple thing to do.
Basically the steps to create this dish are as followed:
Prepping The Ingredients
First thing you’ll want to do is to prep your ingredients.
So on a cutting board, chop your carrots into small pieces. Then set it aside.
Next, chop your shiitake mushrooms into thin slices, and then set it aside.
Then take your asparagus and chop it side ways, then set it aside.
Grab a pot of water and put your quail eggs inside. Bring it to a boil over medium-high heat and let it cook for about 3 to 4 minutes. Once time is up, turn off the heat and let the eggs cool.
After the eggs have cooled, peel the eggs and then set them aside.
Now it’s time to make your soup.
Making The Soup
Grab a large stock pot and pour in your chicken broth.
Then add in the two whole pieces of corn as well as the chicken breast. Bring the contents of the pot to a boil and then let it cook for around 15 minutes or until the chicken breast is fully done cooking.
Once the chicken breast is finished cooking, turn off the heat. Take the two pieces of corn and chicken breast out of the pot and put it on the cutting board. Let the corn and chicken breast rest for 5 minutes or so until it cools down in heat.
Using a knife, and cut off the kernels from the corn. Take the kernels of corn and set them aside.
Using a fork or whatever your favorite method is, shred the chicken breast into tiny shredded pieces. Then set it aside.
Now bring the pot of chicken broth back to a boil over medium-high heat. Once the stock is boiling again, add in your crab meat, shredded chicken breast, corn kernels, sliced mushrooms, chopped carrots and sliced asparagus. Then stir things around and lower the heat to a simmer and let it cook for about 20 minutes.
Season the contents with some chicken bouillon powder, sugar, salt, fish sauce and ground white pepper.
After 20 minutes of simmering, grab a small bowl and make your starch slurry by adding in your tapioca starch and water. Then mix it well so the tapioca starch fully dissolves into the water. After that, pour the starch slurry into the pot and stir things around.
Grab another bowl and crack your eggs into the bowl. Then beat the eggs together to break up the yolks and combines with the egg whites. Then pour the eggs through a sieve (fine mesh strainer) into the pot while stirring things around.
Let the contents in the pot simmer for an additional 10 to 15 minutes.
Once time is up, add in your peeled quail eggs and stir things around.
Turn off the heat and serve with some cilantro immediately.
How To Store/Keep For Future Eating
If you ever happen to have any leftovers after eating this dish, then you’ll be happy to know that it can easily be kept for future eating.
For instance, once you are done with eating this soup, simply pour it into an air-tight container and store it in the fridge where it should keep well for up to 3 to 5 days. Do remember that there is seafood in here, so you don’t want to let it sit there for too long.
As for freezing, you should probably stay away from this idea. The reason is that this soup has tapioca starch, eggs and some other ingredients that don’t really do too well when frozen. I mean, if you want to freeze it, it’ll definitely work. But the problem here is that once you start to heat your soup up again, the consistency will not be the same.
So if you are able to, try to finish the soup within a few days.
Now if you are wanting to re-heat the soup, simply pour it into a pot and bring it to a boil over the stove. Once the soup is nice and hot again, it should be ready to serve.
FAQS About This Recipe
Of course not! The soup made in the traditional way only consisted of Crab and Asparagus. So if you don’t want the mushrooms, corn or even carrots, then you can certainly do without them. Or you can even add your own ingredients also.
Corn Starch works well and also Potato Starch works well too.
You can never have enough crab.
Tips To Make The Most Delicious Sup Mang Cua
- Add the quail eggs in last. The reason for this is because if you put them into the soup too early, they will become hard like rubber, which isn’t enjoyable.
- Always use the freshest crab you can find for maximum flavor and taste. Frozen crab works good too but it can never compare with the fresh version.
- In this recipe, we use Tapioca Starch as the thickener for the soup. But if you prefer a more liquid type of soup, then you can skip the thickener all together.
- Cook the soup long and slow for the flavors of the ingredient to fully infuse with the broth. Do not rush this recipe as that won’t give you the best result.
Sup Mang Cua Recipe (Vietnamese Crab and Asparagus Soup)
- 1 Lb Crab Meat
- 1/2 Lb Chicken Breast
- 3 Chicken Eggs
- 24 Quail Eggs
Vegetables and Broth Ingredients
- 12 Cup Chicken Broth Low Sodium
- 10 Shiitake Mushrooms Sliced into thin slices
- 2 Corn Remove the husks
- 2 Carrots
- 12 Asparagus Sticks Edible Portion (Remove the hard parts)
- 1 Tablespoon Fish Sauce
- 1 Teas[ppm Salt
- 3 Teaspoon Sugar
- 2 Tablespoon Chicken Bouillon Powder
- 2 Teaspoon Ground White Pepper
Starch Slurry Ingredients
- 1/2 Cup Tapioca Starch
- 1 Cup Water
Prepping The Ingredients
- First thing you'll want to do is to prep the ingredients.On a cutting board, chop your carrots into small pieces, slice your shiitake mushrooms into thin slices, slice your asparagus into small pieces, then set everything aside.
- Grab a pot and put your quail eggs inside. Then pour some water into the pot and then bring it to a boil over medium-high heat. Let it cook for about 3 to 4 minutes and then turn off the heat.Rinse the cooked quail eggs in some cold water to stop it from cooking anymore. Then peel the eggs and then set them aside.
Making The Soup
- Grab a large stock pot and pour in your chicken broth. Then add into the pot your 2 pieces of corn as well as your chicken breast. Then put the pot on the stove and bring it to a boil over medium-high heat.Let the contents cook for about 15 minutes or until the chicken breast is fully cooked.After 15 minutes has passed and your chicken breast is cooked, turn off the heat. Grab the chicken breast and 2 pieces of corn and transfer them from the pot onto a cutting board.
- Using a knife, slice off the kernels on the corn and then set it aside.Then using a fork or whatever your preference is, shred the chicken breast into thinly shredded pieces. Then set it aside.
- Back on the stove, bring the chicken broth in the pot back to a boil over medium-high heat.Once it's boiling, add in your crab meat, chopped carrots, sliced mushrooms, sliced asparagus, corn kernels and shredded chicken breast to the broth.Season with some chicken bouillon powder, salt, sugar, ground white pepper and fish sauce. Then stir things around.Lower the heat to a simmer and let it cook for about 20 minutes.
- After 20 minutes have passed, grab a small bowl.Into the bowl, add in your tapioca starch and water together to make your starch slurry.Then pour the starch slurry into the broth and stir things around.
- Grab another bowl and crack your eggs inside the bowl. Then beat the eggs until the yolks and egg whites are fully mixed together. Then pour it through a sieve (fine meshed strainer) into the broth while stirring things around.Let the contents simmer for another 10 to 15 minutes.
- After time is up, add in your peeled quail eggs and stir things around. Then turn off the heat.
- Serve immediately with some cilantro and enjoy!
Did you try making my Sup Mang Cua / Vietnamese Crab and Asparagus Soup? If so, how were they? I would love to hear all about it down in the comment section below or you can connect with my on Pinterest, Facebook or Instagram.
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