Crab, Shrimp, And White Fungus Soup - {Sup Nam Trang}

Reconstitute the fungus in hot water for about 10 minutes (until soft and expanded), then chop coarsely after cutting away its hard knobs. In a pinch, you can substitute tree ears, but that would shoot the color scheme.

Heat the oil in a large saucepan over medium-high heat, then saute the shallot and white pepper for about a minute. Stir in the shrimp and cook another minute, flipping after 30 seconds. Add the stock, then stir in the crab and fungus. Bring to a simmer, then thicken with the cornstarch liquid, stirring constantly.

When ready to serve, pour in the egg white in a slow, steady stream, stirring slowly to form ribbons. Remove from heat, season with salt and white pepper, and ladle into bowls.

At the last minute, sprinkle with the finely minced cilantro -- which will open up the flavor of the soup -- and put on the table. Pass the chili sauce separately.

Serve hot to 4 people as a first course.