Comments on: Asparagus Crab Soup (Sup Mang Tay Cua)

By: Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua) | Tasty Terminus

Dinner Tonight: Asparagus Crab Soup (Sup Mang Tay Cua) | Tasty Terminus — Thu, 14 Jul 2011 02:42:19 +0000

[...] recipe from Sunday Nite Dinner is kind of a Vietnamese egg drop soup, with crab meat and asparagus that give the soup some [...]

By: Tina Le

Tina Le — Thu, 02 Jun 2011 23:05:22 +0000

oh ….. so delicious ! I’m vietnamese . I just come to canada few months ago . And now , I miss vietnamese foods so much . Fresh and nourishing !

By: Thumy

Thumy — Sat, 19 Dec 2009 07:25:28 +0000

Ahh! So tasty!! I love this soup!
:]

I was wondering if your mom knew how to make Lau? I don’t know if this is the right way to spell it but it’s kinda like a soup with meats and vegetables and crab balls…..
Sound familiar???

By: Liz

Liz — Fri, 20 Nov 2009 02:01:50 +0000

Normally cooked with white asparagus (fresh or canned). This is the first time I seen it green.

By: Barbara from Chile

Barbara from Chile — Tue, 04 Nov 2008 01:08:34 +0000

I’m a big-big-big fan of your recipes! specially the vietnamese ones. Last night I prepared this soup, but as in the local supermarket there was not a single piece of crab (even though here in Chile is really fantastic and pretty cheap). But the sparagus were claiming to be prepared and I had a beatyful stock so the crab was replaced by calamari rings (tenderly cooked) and it was pretty good!
So in case anytime you’re scarce of crab, there’s an alternative!

Saludos desde Chile!
Bárbara.

By: noelle

noelle — Mon, 18 Aug 2008 16:43:38 +0000

do you have a recipe for baby clams that are stirfried and served with sesame rice crackers? i have seen it at many restaurants but cannot find a recipe anywhere.
thanks.

By: paresh

paresh — Tue, 29 Jul 2008 11:31:47 +0000

i think it tastes delicious, i definately try it. thanks for sharing.

By: masa

masa — Thu, 19 Jun 2008 05:47:07 +0000

nice…. looks yummy….

these days one can find fresh white asparagus at local farmer markets or your stores with better produce sections, like whole earth. my family always used small tapioca balls as a thickener. i believe it’s for texture :) in any case it gave the soup an interesting look. also, instead of the entire egg, we only used the egg white, slightly beaten, and stirred in slowly, after the soup was bought to a boil of course. i’m sure a pure milky white was a goal…. some reason my parents always called it ghost soup :) i’m sure it was to amuse us…

cheers…

masa

By: matt wright

matt wright — Mon, 16 Jun 2008 22:07:06 +0000

Really awesome looking soup – looks very clean. Great photos too BTW.

By: CookingInHanoi

CookingInHanoi — Sun, 15 Jun 2008 16:51:12 +0000

I want to try this out, thanks. Does your mom have a recipe for tiet canh vit?