Vietnamese Crab And Asparagus Soup - {Sup Mang Tay}

Recipe Instructions Heat the oil in a large saucepan, then stir in the crab, salt, and pepper and toss for about 1 minute. Pour in the stock and asparagus and bring to a boil, then reduce heat to medium and cook until the asparagus is tender -- about 5 minutes or more, depending on the thickness of the pieces. Stir in the cornstarch liquid and allow it to thicken the soup for a minute or so. When ready to serve, slowly pour the egg white into the simmering soup, stirring slowly to create ribbons. Let these set for a minute, then ladle the soup into bowls and top with the green onion and cilantro leaves. Serve piping hot -- and pass the red wine vinegar separately. Serve hot as a first course to 4 to 6 people. It could be an absolutely sensational start to a perfectly roasted chicken.