Name: Vietnamese Crab and Asparagus Soup (Sup Mang Cua)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 200 g fresh crab meat; 200 g white asparagus, peeled and sliced; 6 cups chicken stock; 2 eggs, beaten; 2 tbsp cornstarch; 3 tbsp water; 1 tsp fish sauce; 1/2 tsp salt; 1/4 tsp ground white pepper; 1 tsp sesame oil; 1 green onion, finely sliced; Fresh cilantro for garnish

Why You’ll Love Vietnamese Crab and Asparagus Soup (Sup Mang Cua) Recipe

This soup is delicate yet satisfying, making it perfect for both everyday meals and festive occasions. It comes together quickly, uses simple ingredients, and delivers a refined flavor that feels special without being complicated. The balance of savory crab, mild asparagus, and soft egg strands makes each spoonful comforting and soothing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Broth ingredients:
• stock (beef, pork, chicken, or vegetable)
• lump crab meat
• hardboiled quail eggs
• beaten egg whites
• white or green asparagusVietnamese Crab and Asparagus Soup (Sup Mang Cua)

Slurry:
• tapioca flour
• room temperature water

Garnishes:
• thinly sliced cilantro or green onions
• ground white pepper or black pepper
• sesame oil

Directions

Wash and slice the asparagus into bite-sized pieces. Beat the egg whites and set aside. Peel the hardboiled quail eggs.
Bring the stock to a boil in a medium pot over medium heat.
Add the crab meat, gently separating it into thin strands. Reduce the heat to a low simmer and cook for about 5 minutes.
Taste the broth and season lightly with salt if needed, keeping in mind that crab and stock can already be salty.
Add the quail eggs. While slowly stirring the soup in one direction, pour in the beaten egg whites to form delicate ribbons.
Stir in the tapioca slurry and cook for about 10 minutes, allowing the soup to thicken slightly.
Add the asparagus, turn off the heat, and let the residual heat cook the asparagus until just tender.
Ladle the soup into bowls and finish with cilantro or green onions, a pinch of pepper, and a light drizzle of sesame oil.

Servings and timing

This recipe makes approximately 5 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

You can add soaked white fungus for a slightly crunchy texture.
Green asparagus can replace white asparagus if that is what you have available.
For a richer soup, add extra seafood such as shrimp or scallops.
To make a vegetarian version, use vegetable stock and replace the crab with mushrooms or tofu.

Storage/Reheating

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain the smooth texture.

FAQs

What is Sup Mang Cua?

It is a Vietnamese soup made with crab meat, asparagus, and egg ribbons in a lightly thickened broth.

Can I use imitation crab instead of real crab?

Yes, imitation crab can be used if fresh or canned crab is not available.

Are quail eggs required?

No, quail eggs are traditional but optional. You can leave them out or substitute with chicken eggs.

Which type of stock works best?

Chicken stock is commonly used, but pork, beef, or vegetable stock all work well.

How thick should the soup be?

The soup should be lightly thickened, similar to a delicate egg-drop soup, not overly heavy.

Can I prepare this soup in advance?

Yes, the soup can be made ahead and gently reheated before serving.

Is white asparagus necessary?

No, green asparagus is a perfectly good substitute and is often easier to find.

What toppings are traditional for this soup?

Cilantro, green onions, white pepper, and a small drizzle of sesame oil are common garnishes.

Can I freeze this soup?

Freezing is not recommended, as the egg ribbons and asparagus can change texture.

How do I prevent the eggs from clumping?

Make sure the soup is gently simmering and pour the egg whites slowly while stirring in one direction.

Conclusion

Vietnamese Crab and Asparagus Soup is a refined yet comforting dish that highlights simple ingredients and gentle flavors. Whether served as an elegant starter or a light meal, it delivers warmth, balance, and a taste of classic Vietnamese cuisine that is easy to recreate at home.