Finally I've made sup mang cua. Usually sup mang cua is reserved for special occasions like New years, weddings, or birthdays. This soup is like a special soup, so Vietnamese people don't really make it on any regular day, unless their craving for it. Like me, I will not suppress my craving for this soup until a special day arise. So I just make the soup and indulge myself.
Here is my easy sup mang cua recipe. I hope you'll give it a try and post a comment on my blog.
3 Cups water
3 Cups chicken broth
4 Cups crab meat
2 Cups white asparagus
1/2 Cup corn starch
White pepper powder
Salt to taste
1 - Prepare the asparagus by cutting the end part of the asparagus and discard it. Cut asparagus into ½ inch lengthwise. Set aside.
2 - In a large pot combine water and chicken broth, bring to a boil. Stir in crab meat and asparagus. Cook until asparagus is nice and tender, then add 3 pinches of white pepper powder. Stir pot and reduce to low heat.
3 - In a small bowl add corn starch, and stir in some cold water to dilute the corn starch before adding into pot.
4 - Slowly add the corn starch mixture into the soup. Make sure to add a little bit at a time and continuously stir the soup for a minute or two.
5 - In a small bowl, beat 2 eggs then slowly add mixture into pot. Vigorously stir soup, so the egg doesn’t clumps. Increase heat to medium high. Allow soup to cook for another 5-6 minutes, then remove from heat and serve hot.
6 - For a thicker soup just add more corn starch mixed with water.
Rau Cau is a vegetarian friendly dessert because it's made using agar agar, a type of seaweed. By itself agar agar doesn't have any flavor or taste, but combining it with other ingredients it will create the best tasting dessert you have ever tasted. And the best part is that you can create many different types of dessert using this seaweed. Not to mention that it's good for you.
Ok, so to make coconut rau cau you will need water, agar agar powder or you can use the dried agar agar seaweed. I prefer to use the powder because I think it's more convenient.
granulated sugar, and coconut milk.
1-1/2 Qrt cold water
1 Bag of agar agar powder
1 Canned coconut milk
1 Cup granulated sugar
You can choose to skip this step and pour the coconut milk directly into the jelly mixture or you can heat up the coconut milk before use. As for me I prefer to cook the coconut milk a little before i use it.
1 - Emptied the canned coconut milk into a sauce pan and bring to a boil on low heat. Remove from heat when you see constant bubbles, and set aside.
2 - Add cold water into a large pot, stir in sugar and agar agar powder.
3 - Stir until all mixture is completely dissolved, then on high heat bring the mixture to a boil, but DO NOT stop stirring until mixture is fully boiling. Remove from heat.
4 - Pour mixture into a mould or into any cake pan.
Here is the tricky part. If you pour the coconut milk in to the jelly mixture too early, the coconut milk will rise to the top leaving the bottom half of the jelly transparent. It means that you will have two layer in the jelly, top solid white and bottom clear. Appearance wise it looks nice, but taste wise not so great. The bottom half won't taste so bad, but I can't say the same for the top layer. And if you wait too long to pour in the coconut milk, the jelly mixture might not combine with the coconut milk at all.
To achieve the best result, so there's no separation in the jelly. You would have to wait until the jelly is about to set then pour in the coconut milk, and stir constantly until the jelly mixture and the coconut milk combined. Then quickly put the jelly in the refrigerator for atleast 2 hours before serving.
How to tell when jelly is about to set, by dipping your finger into the mixture, and if you puncture a thin layer forming on top that means it's about ready to set.
2 Skinless, boneless chicken breast 2 Tbsp vegetable oil 4 Tbsp honey 2 Tbsp light brown sugar 4 Tbsp fish sauce 2 Tbsp oyster sauce 1 Tsp crushed black pepper 5 Garlic cloves (minced) 3 Small shallot (minced) 1 Package of rice noodle (cooked, rinsed and drained) ½ Cup bean sprouts ½ Cup cucumber (julienned) 1 Cup of shredded iceberg lettuce ¼ Cup Mints (roughly chopped) - garnish Salted peanut (roughly chopped) – garnish Nuoc mam cham
1 - In a bowl or a zip lock bag, combine vegetable oil, honey, brown sugar, fish sauce, oyster sauce, black pepper, garlic, and shallot. Mix ingredients well, then add chicken breasts. Completely coat chicken breast with marinade and refrigerate for 3-4 hours or overnight. 2 - After marinating, remove chicken breasts and discard the marinade. Grill chicken breasts over medium high heat until cooked through. The juices should run clear when cooked. Remove from heat and let chicken rest for a few minutes then cut into strips. Set aside. 3 - In a bowl, combine bean sprouts, cucumber, and iceberg lettuce. Add rice noodles, and chicken breast strips. Sprinkle with mints and peanuts over the top. Serve with nuoc mam cham.
3 Medium sweet potatoes
1 Package of tempura batter
18 Large shrimp (shelled)
½ Tsp turmeric powder
Peanut oil or any kind of oil best for frying
1 - Peel and cut sweet potatoes into matchstick size, then soak in cold water for 30 minutes. Drain and set aside to dry.
2 - Prepare the tempura batter according to the instruction on the package. Then add turmeric powder, salt and pepper. Batter should be thick.
3 - Add sweet potatoes to the batter and mix well.
4 - Prepare a hot frying pan with oil for frying.
5 - Take a few pieces of the potato matchsticks and shape it into a flat bed, dip a shrimp into some batter and place it on top of the potato matchsticks.
6 - Place fritter gently in the frying pan and fry until golden brown.
7 - Repeat step 5 and 6 for the rest of the potatoes and the shrimp.
8 - Serve with nuoc mam cham.
½ lb Minced pork ¼ Cup wood ear fungus (soaked overnight, rinse, and roughly chopped) ½ Cup clear vermicelli noodle (soaked for 30 minutes, drain water, and roughly chopped) 6 Eggs (reserve 2 eggs) 5 Shallots (peeled, and minced) 3 Garlic cloves (peeled, and minced) 1 Tsp black pepper Salt Sugar Scallion - optional
1 - Combine all the above ingredients in a large bowl, but reserving 2 eggs. Add salt and sugar to taste. 2 - Either use hands or a fork to mix and combine all the ingredients together, making sure everything is well mixed. 3 - Pour mixture into a medium round cake pan or any heat proof glass bowl. 4 - Put the pan or the bowl into a steamer with lid covered and steam for 30 minutes on medium heat. 5 - Beat the 2 reserved eggs in a bowl, remove the steamer’s lid and pour the eggs over the meatloaf. 6 - Cover the lid and steam for another 3-5 minutes on medium low heat. 7 - Remove from heat, cut and serve. Garnish with minced scallion – optional.
1 lb Spare ribs (par boiled) 3 Cups chicken broth 3 Cups water 2 Cups pickled mustard greens (cut crosswise, 1 inch thick) 2 Tomatoes (cut into small wedges) 1 Cup dill (coarsely chopped dill) 1 Tbsp salt
1 - In a stock pot add water, chicken stock, and spare ribs, bring to a boil. Then add tomatoes, pickled mustard green, and salt. 2 - Reduce heat to medium low and let soup simmer for 20 minutes, then add dill and remove from heat.
2 Bittermelons 3 Scallions (cut in half crosswise) 1/2 Cup Vermicelli noodles (soaked)1/2 lb Ground pork¼ Cup wood ears fungus (soaked)2 Minced shallots 3 Minced garlic cloves 1/2 Tsp black pepper 1/2 Tsp sugar1 Tsp salt Cotton twine
Method 1 - Soak wood ears in water until soften, rinsed thoroughly then roughly chopped. Best if soaked overnight before use. 2 - Soak vermicelli noodles with warm water for 30 minutes until noodle soften. Then rinse and coarsely chopped. 3 - In a bowl combine ground pork, vermicelli noodles, wood ears, shallots, garlic, black pepper, salt, and salt together. Mix well and set aside for 10-20 minutes to marinade. 4 - To seed the bittermelons. Make a long incision down the length of the melon, then split open the incision to remove the seeds. After removing the seeds use a teaspoon to scrape out all the white spongy parts inside the melon. 5 - Stuff all the melons with the marinated meat and use the cotton twine to tie the melons. Tie the two ends and the middle section of the melon to help keep its shape. If there’s extra stuffing just making small meatballs and add it to the broth to help favor the soup. 6 - Place stuffed melons and scallion into a stock pot with enough water to cover the melons. 7- Using high heat bring the pot to a boil, then reduce to med-low heat and simmer for 30 minutes.
1/2 Gallon of water 1/2 Cup Dried shrimp 3 Slices of ginger 1 1/2 lb Rau mong toi
1 - Rehydrate dried shrimp in a medium bowl with warm water for about 1 hr, then drain and discard water. 2 - Add hydrated shrimp, ginger, and water to a stock pot, bring to a boil, then add rau mong toi and salt to taste. Continue to let soup simmer on medium low heat for another 30 minutes. 3 - Remove from heat and serve.
I prefer making this soup in the summer time, because unlike most soup this one you can enjoy it hot or at room temp. What I also like about this soup is that it's fast and easy to make, and you dont have to spend hours in the kitchen cooking on a hot summer day. It's also light, refreshing and good for your health.
1 Gallon water 2 lb Shrimp (shell on or off) 2 Stalks bac ha – taro stem (peeled and cut on a diagonal, about ½ inch thick) 4 Stalks celery (cut on a diagonal, about ½ inch thick) 2 Tomatoes (cut into 1 inch thick wedges) 1 ½ Cup pineapple chunks (canned or fresh) 1 lb Bean sprouts 1 lb Okra pods (cut in half on a diagonal) 1 lb King oyster mushroom (sliced on a diagonal, 1/2 inch thick) 2 Stalks lemongrass (cut in half crosswise and bruised) 2 Minced shallot 3 Minced Garlic ½ Cup Ngo om (roughly chopped) 2 Tbsp tamarind paste 1 Tbsp oil Nuoc mam
1 - In a stock pot add oil and sauté shallot, garlic, tamarind paste and lemongrass until fragrant. 2 - In the same pot add water, bring to a boil, then add tomatoes, bac ha, okra pods, king oyster mushroom and pineapple. Let everything cook for about 3-4 minutes or until the vegetables soften a little, then add shrimp,celery, bean sprout, and nuoc mam to taste. Continue to let soup cook for another 1-2 minutes. 3 - Stir around to evenly distribute vegetables and shrimp. 4 - Test taste soup and make adjustment with nuoc mam or tamarind if needed. 5 - Remove from heat and sprinkle in ngo om. 6 - Serve with room temperature rice.
1 ½ lb Bean sprouts 1 Carrot (shredded) ½ lb Chives (cut crosswise, 1 ½ inch long) 1 Red onion (thinly sliced) ½ Cup white distilled vinegar 1 Cup warm water Salt and sugar to taste
1 - Combine bean sprouts, carrots, chives, and red onion in a bowl. Set aside. 2 - In a bowl combine vinegar, warm water, salt and sugar according to taste, then add mixture to vegetable. Make sure that all the vegetable is submerged in the vinegar mixture. 3 - Let vegetable pickle in mixture for about 3-4 hours, then drain and serve.
This pickled vegetable goes best with any braised dishes, like for example thit kho. When you eat the two together you get the combination of sweet, sour, salty, and crunchy all mixed in one. It is the best two combo.
2 Medium carrot (peeled and julienne) 1 Small or medium daikon (peeled and julienne) 1 ½ Cup white distilled vinegar 1 Cup warm water Sugar and salt to taste
1 - In a clean pickling jar or plastic container combine, warm water, vinegar, season with salt and sugar. Stir until salt and sugar dissolve. 2 - In a bowl combine carrot and daikon, toss vegetable to mix. Then add vegetable to a jar or a container with the vinegar mixture. Cover lid tightly and store in refrigerator for pickling. 3 - Allow vegetable to pickle for at least 2-3 hours before serving.
2 Jar lotus stems (drained and rinsed) ½ Cup pork belly (boiled and thinly sliced) ½ Cup shrimp (poached, shelled and halves lengthwise) 2/3 Cup do chua - Vietnamese pickled carrot and daiko ¼ Cup rau ram – Vietnamese coriander (roughly chopped) 2 oz Roasted peanut (roughly chopped)-optional ¼ Cup fried shallot
Nuoc mam dressing 1 1/2 Tbsp fish sauce 1 1/2 Tbsp vinegar 1 1/2 Tbsp warm water 1 Tbsp sugar 1-2 Chiles (finely chopped)-optional
1 - Nuoc mam dressing-In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve. Set dressing aside. 2 - Drained and rinse lotus stem. Align stems together and cut stems crosswise. Put all stems into a large bowl and cover with cold water, soak for 5 minutes. Thoroughly drain and put stems in a salad bowl. 3 - Combine cooked pork belly, shrimp, do chua, and rau ram together. Toss salad until everything is mixed evenly. 4 - Pour nuoc mam dressing on salad and let sit for a few minutes before serving. 5 - Sprinkle roasted peanut and fried shallot over the top right before serving.
1 Medium green papaya (peeled and julienne) 1 Small carrot (julienne) 10-15 Shrimp (poached, shelled, halves lengthwise) ½ Cup sliced pork belly (poached and thinly sliced) - optional ¼ Cup rau ram –Vietnamese coriander or substitute with mint (roughly chopped) ¼ Cup roasted peanut (coarsely chopped) - optional 5-6 Rau ram leaves
Nuoc Mam Dressing 3 Tbsp Vietnamese fish sauce 3 Tbsp Warm water 3 Tbsp Vinegar 3 Tbsp Sugar
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside. 2 - Using a vegetable peeler, remove the papaya skin. Cut the papaya in half, lengthwise and scrape out any small seeds. 3 - Use a mandolin or a knife to julienne the whole papaya into small matchstick sizes. It is better if the papaya sticks are not too thick. 4 - In a large salad bowl combine papaya, carrot, rau ram, shrimp, pork belly if using and nuoc mam dressing together and toss until everything is evenly distributed. 5 - When ready to serve, sprinkle the salad with chopped roasted peanut, and garnish with a few rau ram leaves.
1 1/2 Cup chicken breast (boiled and shredded) 1 Medium carrot (julienne) 3 Cups of cabbage (thinly sliced) 2 Celery stalks (thinly sliced on a diagonal) ½ Cup red onion (thinly sliced) ½ Cup rau ram-Vietnamese coriander (roughly chopped) or substitute with mint ¼ Cup vinegar ¼ Cup warm water 3 Tbsp sugar
Nuoc mam dressing 3 Tbsp Vietnamese fish sauce 3 Tbsp Warm water 3 Tbsp Vinegar 3 Tbsp Sugar
1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside. 2 - In a large salad bowl combine carrot, cabbage, celery, and red onion together, then add the vinegar mixture and toss everything until all the ingredients combined. 3 - Let salad sit for 30 minutes, then drain all excess liquid. 4 - Add shredded chicken, and rau ram. Give everything a thorough toss. 5 - Nuoc mam dressing- In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve. 6 - Add Nuoc mam dressing to salad before serving.
1 Fresh salmon steak or catfish steak (about 1 lb or 1-1/2 lb) 2 Shallot (minced) 2 Garlic cloves (minced) 2 Scallion stalk (cut 1 inch on a diagonal) 3 Cilantro sprigs (garnish)
Marinade 2 Garlic cloves (crushed) 2 Shallot (quarter) 3 Tbsp fish sauce 2 Tbsp nuoc mau (caramel sauce) 1 Tbsp light brown sugar
Sauce 4 Tbsp fish sauce 3 Tbsp nuoc mau (caramel sauce) 3 Tbsp light brown sugar 1 Tsp white pepper powder 1 Can of young coconut juice 1 Tbsp cooking oil
1 - Marinade-Combine garlic, shallots, fish sauce, nouc mau, and light brown sugar in a zip lock bag. Close the bag tightly and shake until everything is well mixed, add the fish and shake again until the fish is coated with the sauce. Place the zip lock bag in a bowl and let fish marinade in the fridge for 30 minutes to an hour. 2 - Remove the marinaded fish, pat dry, and discard the liquid. 3 - Heat oil over medium high heat in a clay pot or Dutch oven. Add fish steak, let sear and brown on both sides. Then add scallion and enough coconut juice to cover the fish. 4 - Sauce-In a small bowl, combine fish sauce, nuoc mau, and light brown sugar. Stir everything together then add the mixture to the pot. 5 - Cover lid and turn heat to medium low. Let simmer for 20 to 30 minutes. Check the sauce frequently to make sure that it did not reduced too much and is becoming too gooey, in which case just add and stir in more coconut juice. Taste and make adjustment as needed. 6 - Dust fish with white pepper powder and garnish with cilantro sprigs. 7 - Serve with hot white rice.
Soup 4 Qts broth (chicken, pork, or shrimp) 5 Qts water 5-6 Fresh tomatoes (cut into wedges, ½ inch thick) 15-20 Dried shrimp (soak and reserve water) 5 Shallots (minced) 7 Cloves of garlic (minced) 2 Tbsp oil 1 Tsp shrimp paste 8 Eggs 2 7oz Crab paste with soya bean oil 1 Tub premium lump crabmeat Salt, to taste 1 Bag of rice noodle
Accompaniments ½ Cup scallion (coarsely chopped) 1 lb Bean sprouts Fried tofu – optional Poached shrimp Cha lua – Vietnamese cooked pork roll Perilla mint or any kind of mint av. Rau Ram – Vietnamese coriander Iceberg lettuce (julienne) Thai chili Lime wedges Water spinach
1 - Heat a large stock pot with oil, then add minced garlic and shallots. Stir for 1 to 2 minutes then add in the tomatoes. Cook tomatoes until soft and tender. 2 - Remove the soaked dried shrimp and pour the shrimp juice into the stock pot, along with water and broth. Bring to a boil. 3 - In a bowl combine crab paste, and eggs. 4 - Grind the dried shrimp in a food processor then add the shrimp to the crab and egg mixture. Stir until you get a smooth rieu paste. 5 - Once the soup comes to a boiled, reduce heat to medium low. Then pour in rieu paste. 6 - Let soup simmer on medium low heat until the rieu mixture hardens and float to the top. 7 - Once the rieu mixture float to the top, stir in 1 teaspoon of shrimp paste, then add in the crab lumps. Stir and remove from heat. 8 - In a medium pot, add water and bring to a boil. Then add rice noodles. Cook noodle for 6-7 minutes, remove from heat and cover with lid for 5 minutes. 9 - Drain noodles with a colander then rinse noodles under cold water. Set aside.
To serve Place bean sprouts, iceberg lettuce and rice noodle in a bowl, make sure that the noodles goes on top of the vegetable, then pour the rieu soup over the noodles. Fried tofu, cha lua, poached shrimp, and water spinach can be added on top of soup. Garnish with Thai chili, lime wedge, mints, rau ram, and scallions.
4 Quarts water 2 ½ Tbsp tamarind soup base 2 Tbsp fish sauce Salt Sugar 1 lb pork belly or pork loin (par boiled, cut thinly) ½ lb shrimp (poached and shell removed) Cha lua – optional ½ lb Chives (cut crosswise, about 1 ½ inches long) 1 lb Bean sprout 1 pack rice noodle – (boiled and strained) Hoisen sauce – optional
1 - Add water to stock pot, then add tamarind soup base, salt and sugar to taste, stir and bring to a boil. 2 - Reduce heat to medium low, then add fish sauce, and pork belly. 3 - Cover lid and let broth simmer for 15 minutes, then remove from heat. 4 - Layer bean sprouts, chives, and noodles into a bowl. Then top with poached shrimp, and cha lua – optional. Then ladle broth and pork belly into the bowl. 5 - Add a teaspoon of hoisen sauce to the noodle if desire.
Crepe Batter 1 ½ Cup Rice Flour ¼ Tsp Turmeric powder 1 Cup Coconut milk ½ Cup Water ½ Tsp Sugar ½ Tsp Salt ¼ Cup Scallion (coarsely chopped) ½ Cup Shallot (thinly sliced)
Filling 1/2 lb Shrimp (shelled and divined) 1/4 cup Pork belly (thinly sliced) ¼ cup King oyster mushroom (thinly sliced) Salt to taste 1 lb Bean sprout
3 Tbsp Oil and Additional oil for frying the crepes
Accompaniment Lettuce Cilantro Mint leaves
Dipping Sauce ¼ Cup Vietnamese fish sauce ¼ Cup Warm water ¼ Cup Vinegar ¼ Cup Sugar Optional: 1 Chile pepper (minced)
1 - In a large bowl combine rice flour, turmeric powder, sugar, coconut milk, water, mix well then add shallot, and scallion. Stir until everything is combine, add salt to taste. Set aside. 2 - In a hot wok or a sauté pan add 1 tbsp oil, sliced pork belly, and salt to taste, sautéed until meat is cooked thoroughly remove and set aside. Do the same for the shrimp and oyster mushroom, sautéed each ingredients separately. 3 - Par boiled the bean sprout for 1 minute, strain and set aside. 4 - Combine all the dipping sauce ingredients together stir well and set aside. 5 - Heat a medium sauté pan with oil. Stir the crepe batter well and using a soup scoop, pour a full scoop of batter into the pan and swirl the batter around to coat the pan. Then add a few pieces of shrimp, pork belly, mushroom, and just enough bean sprout to cover the meat. Let everything cook for about 1-2 minutes or until the middle of the crepes does not look wet. Fold the crepe over to cover the filling (like an omelet). Remove cooked crepe and repeat the same step with the next crepe. 6 - Serve crepes along side with lettuce, cilantro, mint leaves, and dipping fish sauce.
1 - Marinade the pork belly with 1 ½ tbsp of fish sauce, 1 tbsp of sugar. In a separate bowl do the same for the shrimp. Set aside for 30 minutes. 2 - Heat 2 tbsp of oil in a small pan. When oil is hot add the annatto seeds.(caution: seeds will pop as it touches hot oil) Keep stirring seeds until oil turns a reddish color, then remove and discard the seeds. Keep the annatto oil in the pan. 3 - In the same pan add minced garlic and the marinaded pork belly . Cook meat on medium heat until fully cooked, then add shrimp and cook until shrimp turns pink. Remove from heat, set aside. 4 - Empty all the flour into a mixing bowl, then slowly add 1 ½ cup of boiling water, stir with a spatula as you pour. Continuously stir until mostly all the flour and water is incorporated, and dough begins to form. Then start by using your hands to knead the dough until you get a fine textured dough ball. Make sure to flour all surfaces before working with dough. As dough can become very sticky. 5 - Roll out small individual dough balls, about the sizes of a quarter. Then use a roller to flatten the dough into 2 inches wide circles. 6 - Add 1 piece of shrimp and 1 piece pork belly into the center of the dough, then fold the dough over to meet the other end, use a fork to seal and crimp the edges. Continue to do the same with the rest of the dough. 7 - Bring a large pot of water to a boiled then add the dumplings, stir occasionally. Dumplings will float to the surface when ready. When dumplings start to float remove from pot and bath in warm water for 1-2 minutes. Drain dumplings and drizzle oil over dumplings to prevent from sticking together. 8 - Serve dumplings with mints, rau ram, fried onions, and nuoc mam cham. Blanched bean sprouts, cilantro, and mo hanh are optional.
1/2 cup frozen peas and carrot (thaw to room temp) 1/4 cup frozen soy bean (thaw to room temp) 1 cup cubed chicken breast (boiled) 3 eggs 2 cups cooked rice 1 cup bean sprouts 1/4 cup chopped onion salt to taste 2 tablespoon vegetable oil
In a preheat wok add the vegetable oil, chopped onion stir until its tender, then add the cubed chicken breast and let it cook until it is lightly brown around the edges. Then start to add in the thawed peas and carrot, soy bean, and cooked rice, mix everything together well. Then add in the last two ingredients which are 3 eggs and bean sprouts then stir to combine all ingredients, and let cook for another 1 to 2 minutes just to slightly wilt the bean sprouts. Add salt to taste