Asparagus Crab Soup (Sup Mang Tay Cua) Recipe

• 8 cups (64 ounces) low-sodium chicken stock
• 1 medium onion, halved
• 1 teaspoon fish sauce
• 1/3 teaspoon black pepper
• Pinch of salt
• 2 1/2 pounds (2 bundles) asparagus, woody ends trimmed, cut into 1 inch segments
• 1/2 pound cooked crab meat, remove any shells or cartilage
• 2 tablespoons corn starch
• 2 large eggs, barely beaten
• Handful of cilantro, chopped

1. Char the onion halves directly over a gas burner or under a broiler, until blackened and fragrant. Reserve 1/2 cup of chicken stock in a small bowl. In a large stock pot, add the onion halves and remaining stock; bring to a boil over medium-high heat.
2. Add fish sauce, black pepper, salt and asparagus and cook uncovered for 4-5 minutes. Meanwhile, make a slurry by whisking and dissolving the corn starch into the reserved chicken stock. Reduce heat to medium and add the crab meat. Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute.
3. While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.

Makes 6 servings

Leek and Onion Tart Recipe

• 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
• 1/2 cup warm water (105–115°F)
• 1 1/2 to 1 3/4 cups all-purpose flour
• 1 large egg
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 1/2 teaspoons salt, divided
• 2 teaspoons fennel seeds
• 1 pound leeks, cleaned, halved and thinly sliced
• 2 pounds yellow onions, halved and thinly sliced
• 1 tablespoon Dijon mustard
• 1/2 cup Parmigiano-Reggiano, grated

1. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, add 1 teaspoon of sugar.)
2. Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
3. While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in leeks and onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until leeks and onions are very tender and golden brown, 1 to 1 1/4 hours.
4. Preheat oven to 375°F with rack in middle.
5. Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread leeks and onions evenly over mustard, then sprinkle evenly with cheese.
6. Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

Makes 4 servings or 8 servings as an hors d'oeuvre

Gourmet Note: Onion mixture can be made 2 days ahead and chilled, covered.

[Adapted from Gourmet magazine]

Vietnamese Steak and Watercress Salad Recipe

• 1 1/2 tablespoons fish sauce
• 1/2 tablespoon soy sauce
• 1 tablespoon corn starch
• 2 teaspoons sugar
• 1/4 teaspoon fresh ground black pepper
• 3-4 cloves of garlic, minced

• 1 pound flank steak, skirt steak or sirloin
• 1 large onion, halved and sliced
• 1 1/2 tablespoons canola oil
• 2 bundles of watercress
• 6 large eggs, medium or hard boiled, quartered or sliced
• 8 ounces cherry or grape tomatoes
• Vietnamese dipping sauce (nuoc cham) or vinaigrette

1. Trim excess fat and gristle from steak and thinly slice against the grain. In a medium bowl, mix together the fish sauce, soy sauce, corn starch, sugar, black pepper and garlic. Add the beef and toss to evenly coat with marinade.
2. Trim the stems of the watercress, wash and dry. Set aside.
3. Heat canola oil in a wok over high heat. Add the onions and stir-fry until softened, about 3 minutes. Add the beef and stir-fry until just browned, but still medium rare, about 4-5 minutes. Remove from wok and set aside.
4. In a large bowl, lightly dress the watercress with a vinaigrette or Vietnamese dipping sauce. Arrange the watercress on a plate and top with beef, onions, tomatoes and eggs. Enjoy as is or serve with a bowl of jasmine rice (optional).

Makes 4 servings

Mushroom, Onion and Cheese Sandwich Recipe

1. Scrape away gills on portobello caps with a spoon, then quarter caps and cut into 1/4 inch-thick slices. Trim portobello stems and slice lengthwise.
2. Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Add onions and sauté until golden brown, about 6-7 minutes. Season with salt and pepper. Set aside in medium bowl.
3. Add 1 tablespoon oil to skillet, then add portobello mushroom slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté portobellos until softened, about 12-13 minutes. Set aside in bowl with onions.
4. Add 1 tablespoon oil to skillet, then add crimini slices. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Sauté criminis until softened, about 5-7 minutes. Return onions and portobellos back to skillet and mix together. Add crushed pepper flakes and adjust seasonings to taste.
5. Toast rolls with cheese slices and fill with mushroom and onion mixture. Serve with your favorite salad.

Makes 4 servings