Vietnamese Crab and Asparagus Soup

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A light and elegant Vietnamese soup featuring tender crab dumplings, crisp-tender asparagus, sweet corn, and delicate egg ribbons in a fragrant chicken broth. Sup Cua is beloved across Vietnam for its silky texture and subtle umami depth, making it perfect as a starter or a light main course.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 5 gSugar
• 22 gProtein
• 1180 mgSodium
• 480 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the crab dumplings

• 8 oz (225 g) fresh lump crab meat, picked over for shell
• 1 large egg, lightly beaten
• 2 tbsp cornstarch
• 1 tbsp finely minced shallot
• 1 garlic clove, minced
• 1/2 tsp ground white pepper
• 1 tsp fish sauce

For the soup base

• 6 cups (1.4 L) low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper

For the vegetables and egg ribbons

• 12 oz (340 g) asparagus, trimmed and cut on the diagonal into 1.5-inch pieces
• 1 cup (150 g) frozen sweet corn, thawed
• 2 large eggs, lightly beaten
• 2 tbsp cornstarch mixed with 3 tbsp cold water

For garnish and serving

• 2 tbsp thinly sliced green onions
• 2 tbsp fresh cilantro leaves
• 1 tsp toasted sesame oil
• 1 lime, cut into wedges

Directions

1. In a medium bowl, gently combine the crab meat, beaten egg, cornstarch, shallot, garlic, white pepper, and fish sauce until just bound; do not overmix or break up the crab.
2. Bring the chicken broth to a gentle simmer in a large pot over medium heat. Stir in the fish sauce, sugar, salt, and white pepper.
3. Using a teaspoon, drop small portions of the crab mixture into the simmering broth to form bite-sized dumplings. Simmer gently for 3 to 4 minutes until the dumplings float and are just set.
4. Add the asparagus pieces and corn to the pot and simmer for 4 to 5 minutes, until the asparagus is tender-crisp and bright green.
5. Stir the cornstarch slurry once more and slowly drizzle it into the soup while stirring, allowing the broth to thicken slightly into a light, silky consistency.
6. Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin, steady stream while stirring the broth in one circular direction to form delicate egg ribbons. Simmer for 30 seconds more.
7. Taste and adjust seasoning with additional fish sauce or salt as needed. Remove from heat and stir in the sesame oil.
8. Ladle the soup into warm bowls, making sure each gets dumplings, vegetables, and egg ribbons. Top with green onions and cilantro, and serve immediately with lime wedges for squeezing over.

Cook’s Notes

• Fresh lump crab meat gives the best flavor and texture, but pasteurized canned crab or even flaked imitation crab can be used in a pinch.
• Keep the broth at a gentle simmer when adding the eggs; a rolling boil will break the ribbons into tiny curds instead of long, silky strands.
• Cut the asparagus on a sharp diagonal to expose more surface area for faster, more even cooking and a more attractive presentation.
• For the traditional golden hue, add a pinch of ground annatto or a few drops of turmeric to the broth without affecting the flavor.
• The soup will thicken as it sits; loosen leftovers with a splash of hot chicken broth when reheating over low heat.

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