Asparagus Soup / Sup mang
Since asparagus is best in the ear y spring, this soup is a favorite choice during Tet Nguyen Dan. Asparagus was brought to Vietnam by the French and quickly became a very popular vegetable.
The Vietnamese call asparagus Western bamboo because it looks similar to bamboo shoots.
• 1 egg
• 2 tbsp. cornstarch
• ¼ c. water
• 2 10æ-oz. cans (about 3 c.) chicken
• ½ lb. fresh asparagus, cut into bitesized pieces, or 1 10-oz. package frozen chopped asparagus
• 1 whole chicken breast, skinned, boned, and cut into bite-sized
• 2 tsp. fish sauce
Beat egg in a small bowl. Set aside.
In another small bowl, mix cornstarch and water to make a paste. Set aside.
In a large saucepan, bring broth to a boil over high heat. Add asparagus and reduce heat to medium. Cover and cook for 3 minutes, or until tender but still crisp.
Add chicken. Cook for 3 to 4 minutes, or until chicken and asparagus are thoroughly cooked.
Add fish sauce and cornstarch paste. (If cornstarch has started to separate from the water, stir well before adding.) Stir well for about 1 to 2 minutes, or until soup starts to
Add beaten egg a little at a time, stirring constantly. Cook for 30
Serve hot over rice, or in individual soup bowls with rice on the side.
Food: Asparagus Soup