Sup mang cua is popular in Vietnamese cuisine not only for its deliciousness but also for its high nutrient ratio. This dish is often used as an appetizer at luxurious parties. Bringing appetizers from the restaurants to the family menu is absolutely an enjoyable experience for both cooks and diners. Let’s discover the greatest recipe for Vietnamese crab soup with Tasty Touch!
What is Sup Mang Cua?
Sup mang cua is a new variation of the traditional Vietnamese crab soup. Soup cua was previously imported from the West, at first only served at large restaurants because crab meat at that time was considered luxurious food.
Soup cua with the aroma of fresh crab meat, and its delicious ivory color is a kind of food adding a lot of iodine, calcium, and minerals to the process of regeneration and restoration of vitality. The first people to eat this dish sought out how to prepare it and then reduced it to suit the locals.
Over time, sup cua has become a familiar and popular dish because of its popularity, ease of implementation, and not much cooking time.
Today, soup cua is prepared in many ways and is modified with many different ingredients. Notably, soup măng cua is the most popular dish because asparagus not only contains high nutritional content, but it also contains biologically active substances that have been shown to have positive effects on health Incorporating asparagus into traditional soup cua not only creates a unique flavor but also brings high nutritional value.
Sup Mang Cua Recipe
How to Make Sup Mang Cua (Vietnamese Crab Soup)?Course: Uncategorized
Below is the simple but tasty Vietnamese Sup mang cua recipe. Let’s begin:
450g crab meat
500g of chicken
1 medium onion
4 purple onions
4 tablespoons tapioca flour
4 tablespoons cornstarch
2 tablespoons rock sugar or brown sugar
2 chicken eggs
30g snow mushrooms
Ginger and cilantro
4 tablespoons broth mix
Other ingredients White wine, pepper, salt, sesame oil, cooking oil
- Step 1: Chicken and broth preparation
First, you need to wash 500g of chicken with salt water to remove the characteristic smell. Then rinse with clean water and dry. You continue to blanch the chicken with boiling water with a little white wine, salt, and a few slices of ginger to eliminate the odor.
You can next prepare a large pot to start creating the chicken broth. You pour in 3 liters of water, 1 onion cut areca, a few slices of ginger, and 4 purple onions. When the water boils, add the chicken and cook on low heat for about 1 hour. Then, you drain the water to make chicken broth.
- Step 2: Preparing other ingredients
You proceed to prepare asparagus by cutting off the tough part at the end of the stem, keeping only the soft body above. Next, you bring blanched asparagus with boiling water to reduce the acrid. Cool and cut the asparagus into bite-sized pieces or diced.
Then, you strip the crab stick thinly and chop the soaked snow mushrooms to expand. At the same time, boil and peel the quail eggs.
Regarding crab preparation, you preliminarily process 450g of crab meat by mixing it with a little white wine to remove the characteristic smell and then wash it with clean water. Finally, wash the cilantro and cut it into small pieces.
Note: The number of quail eggs and crab sticks can be flexible according to your preference.
- Step 3: Stir-frying crab
Put the pan on the stove, and add 1/2 tablespoon of cooking oil. When the oil is hot, add the thinly sliced purple onion and fry it over medium heat. Add the crab and stir-fry, add 1/2 teaspoon of pepper, stir-fry for about 5 minutes, then turn off the heat.
- Step 4: Making soup
When cooking, the broth will dry, so add water to the pot of broth to make 3 liters of water. When the water boils, add asparagus with 1 teaspoon of salt. Adjust the heat to low, cook until the asparagus is cooked, add 3 rock sugar cubes, wait for the sugar to dissolve, then mix well, and skim the foam during the cooking process.
Next, mix 4 tablespoons of tapioca starch and 4 tablespoons of cornstarch with half a cup of water. Beat with your hands until the mixture is evenly distributed. Put the crabs in the pot and stir well, when the water boils again, add the diluted tapioca starch with the egg whites, season with 1 teaspoon of salt, stir the mixture and turn off the heat. Ladle the soup into a bowl, add 1/2 teaspoon of sesame oil and a little pepper and you’re done.
Tips: You should use both tapioca and cornstarch to make the soup smooth and difficult to grout. You also should not add all the flour mixture at once. Instead, you should divide it several times to prevent the soup from becoming too thick.
- Step 5: Finished sup mang cua
Hot, delicious sup mang cua with rich broth, tender crab meat, and asparagus, all make up a dish not to be missed.
Tips for making tasty Sup Mang Cua
- You should use chicken breast to cook chicken broth for soup because it will give a sweeter taste.
- To choose fresh and delicious split crab, you choose crab meat with fresh color, not crushed, with no bad smell, and no bruises. Delicious crabs will have a firm bib and are a bit hard when squeezed, then they are firm crabs.
- To choose delicious fresh crabs, you should choose crabs with opaque gray shells, and large and solid crab bibs to have a lot of meat. If you want to eat a lot of meat, choose male crabs, if you want to eat more bricks, choose female crabs. After buying, you proceed to boil, then cool and separate the meat.
- When choosing asparagus, you should choose a plant with a bright green/light purple color, a firm stem, and no bend at the top. You should avoid buying asparagus plants that have spots, flowers, or scars.
Above are the shares of Tasty Touch about the secret to making delicious and nutritious sup mang cua. Good luck to you!