Asparagus Soup/Canh mang (Vietnam)

Asparagus Soup/Canh mang (Vietnam)
Holiday Cooking Around the Worlds

Asparagus Soup/Canh mang (Vietnam)
This soup would ordinarily be served for New Years dinner with stir-fried vegetables and roast suckling pig. Asparagus soup is also delicious when made with broccoli, cauliflower, brussels sprouts, or peas.

Ingredients of Asparagus Soup/Canh mang (Vietnam)
* 1 egg
* 2 tbsp. cornstarch
* 1/4 c. water
* 2 10 3/4-oz. cans (about 3 c.) low-fat or nonfat chicken broth
* 1/2 lb. fresh asparagus, cut into bite-sized piecesor 1 10-oz. package frozen chopped asparagus, thawed
* 1 whole chicken breast, skinned, boned, and cut into bite-sized pieces
* 2 tsp. fish sauce
* 4 servings cooked rice

Preparation for Asparagus Soup/Canh mang (Vietnam)
1. Beat egg in a small bowl. Set aside.
2. In another small bowl, mix cornstarch and water to make a paste. Set aside.
3. In a large saucepan or kettle, bring broth to a boil over high heat. Add asparagus and reduce heat to medium. Cover and cook for 3 minutes or until tender, yet still crisp.
4. Add chicken. Cook for 3 to 4 minutes or until chicken and asparagus are thoroughly cooked.
5. 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.
6. Add beaten egg a little at a time, stirring constantly. Cook for 30 seconds.
7. Serve hot over rice or in individual soup bowls with rice on the side.

Notes for Asparagus Soup/Canh mang (Vietnam)
*Remove the bottom tough part of asparagus by gently bending each stalk.They will naturally break where the stalk is tender.

Asparagus Soup/Canh mang (Vietnam)
Preparation time:
30 minutes
Serves 4

Category: Holiday Cooking Around the Worlds