Vietnamese asparagus soup (sup mang) recipe

Recipe for vietnamese asparagus soup (sup mang) in our easy ethnic recipes collection. Since asparagus is best in the eary 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.

Recipe ingredients

• 1 egg
• 2 tablespoons cornstarch
• 1/4 cup water
• 2, 10 3/4 ounces, cans, about 3 cups, chicken broth
• 1/2 pound fresh asparagus, cut into bite-sized pieces, or 1, 10 ounces, package frozen chopped asparagus, thawed
• 1 whole chicken breast, skinned, boned, and cut into bite-sized pieces (*)
• 2 teaspoons fish sauce

(*) For a dressier holiday dish, substitute 8 ounces of cooked crab meat for the chicken in this recipe.

How to make vietnamese asparagus soup (sup mang)

• 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 thicken.
• Add beaten egg a little at a time, stirring constantly. Cook for 30 seconds.
• Serve hot over rice, or in individual soup bowls with rice on the side.

Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Serves 4

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