Súp Măng Cua and Súp Bóng Bóng Cá (Crab and Fish Maw Soup)
Súp Măng Cua and Súp Bóng Bóng Cá (Crab and Fish Maw Soup)
Ingredients
For the Seasoning
- 1 1/2 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon white pepper
- 2 teaspoons chicken bouillon powder
- 1 teaspoon sesame oil
For the Thickener
- 3 tablespoons tapioca starch
- 4 tablespoons water
Instructions
- 1
In a large pot, bring the chicken stock to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a gentle simmer. Season the stock with fish sauce, granulated sugar, white pepper, and chicken bouillon powder.
⏱️ 5 min
- 2
Add the prepared fish maw to the simmering stock. Continue to simmer for 5 to 6 minutes, or until the fish maw becomes plump and develops a silky texture.
⏱️ 6 min
- 3
Stir in the sliced white asparagus. Simmer for an additional 2 to 3 minutes, or until the asparagus is just tender-crisp.
⏱️ 3 min
- 4
Gently fold in the drained crab meat. Reduce the heat to low. In a small bowl, whisk together the tapioca starch and water to create a slurry. Slowly stir the tapioca slurry into the soup, stirring continuously until the soup becomes glossy and lightly thickened.
⏱️ 3 min
- 5
While continuously stirring the soup in one direction, slowly drizzle in the lightly beaten egg whites. This will create delicate, feathery egg ribbons throughout the soup.
⏱️ 2 min
- 6
Add the quail eggs and sesame oil to the soup. Taste the soup and adjust the seasoning with additional fish sauce, sugar, or white pepper as needed to suit your preference.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Súp Măng Cua and Súp Bóng Bóng Cá (Crab and Fish Maw Soup)
For the Seasoning
- 1 1/2 tablespoons fish sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon white pepper
- 2 teaspoons chicken bouillon powder
- 1 teaspoon sesame oil
For the Thickener
- 3 tablespoons tapioca starch
- 4 tablespoons water
Instructions
- 1
In a large pot, bring the chicken stock to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a gentle simmer. Season the stock with fish sauce, granulated sugar, white pepper, and chicken bouillon powder.
⏱️ 5 min - 2
Add the prepared fish maw to the simmering stock. Continue to simmer for 5 to 6 minutes, or until the fish maw becomes plump and develops a silky texture.
⏱️ 6 min - 3
Stir in the sliced white asparagus. Simmer for an additional 2 to 3 minutes, or until the asparagus is just tender-crisp.
⏱️ 3 min - 4
Gently fold in the drained crab meat. Reduce the heat to low. In a small bowl, whisk together the tapioca starch and water to create a slurry. Slowly stir the tapioca slurry into the soup, stirring continuously until the soup becomes glossy and lightly thickened.
⏱️ 3 min - 5
While continuously stirring the soup in one direction, slowly drizzle in the lightly beaten egg whites. This will create delicate, feathery egg ribbons throughout the soup.
⏱️ 2 min - 6
Add the quail eggs and sesame oil to the soup. Taste the soup and adjust the seasoning with additional fish sauce, sugar, or white pepper as needed to suit your preference.
⏱️ 1 min