- 4 chicken backs, skinless and trim¬med of loose fat
- 1 daikon radish, peeled and rough chopped (optional)
- 2 yellow onions, peeled and quartered
- 8 cups water
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 10 spears white asparagus (white, peeled asparagus in jars is sold in Asian grocery
- 1 cup fresh crabmeat (checked for shells)
- 2 whole eggs
- Cilantro sprigs, for garnish
About this recipe
Recipe by Thoa Van Seventer, as featured at the Tapestry Supper Vietnamese Lunch for the International Rescue Committee (IRC). Recipe supplied to Edible Silicon Valley as part of the Fall+Holiday 2017 Tapestry Suppers article.
Make the Broth:
This can be done the night before.
Put chicken backs, daikon radish (if using) and yellow onions in cold water.
Slowly bring to a simmer, and let simmer for over an hour.
Add salt and pepper, soy sauce and sesame oil.
When the broth is ready, strain everything, and set aside.
Make the Soup:
Mix the cornstarch with a bit of cold water and set aside.
Warm up the broth and add the white asparagus and crabmeat.
Bring to a gentle boil and crack in the whole eggs, combining with a fork or whisk.
After the boil, slowly add the cornstarch mixture to the soup, and stir very thoroughly.
Serve hot with some sprigs of cilantro on top to decorate the soup.