Ingredients Jump to Instructions ↓

  1. 1/2 oz 14g Dried white fungus - (abt 1/4 cup)

  2. 1 teaspoon 5ml Peanut oil

  3. 1 teaspoon 5ml Shallot - sliced thin (large)

  4. 1 Hot chile - seeded, sliced thin

  5. 1/4 lb 113g / 4oz Medium shrimp - peeled, deveined

  6. 1/4 lb 113g / 4oz Cooked crab meat

  7. 3 cups 711ml Vietnamese or regular chicken stock - simmered with

  8. 1 Ginger - (1") - crushed

  9. 1 tablespoon 15ml Cornstarch - (generous) - dissolved in

  10. 2 tablespoons 30ml Water

  11. 1 Egg white - lightly whisked

  12. Salt - to taste

  13. Freshly-ground white pepper - to taste

  14. 1 tablespoon 15ml Extra-finely chopped cilantro

  15. Hot chile sauce - for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve hot to 4 people as a first course.


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