STREAMING NOW: Simply Nigella

Thit Cua Xao Mang Tay Hop (Crab With Asparagus)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the book, A Little Vietnamese Cookbook.”

Ingredients Nutrition

  • 14 asparagus spears, trimmed (fresh asparagus only, not canned!)
  • 1 seafood stock, cube or 1 vegetable stock cube
  • 4 ounces water
  • 1 pinch black pepper
  • 1 tablespoon fish sauce
  • 1 tablespoon cornstarch, dissolved in a little water
  • 8 ounces crabmeat
  • 1 egg white, lightly beaten
  • 1 tablespoon sesame oil


  1. Trim off about 1/2" of the thick ends of the asparagus as they can be pithy.
  2. Cut each stalk into 1 and 1/2" lengths.
  3. Bring a large pot of water to a boil and blanch asparagus for 3 minutes.
  4. Remove and keep warm.
  5. Dissolve stock cube in 4 ounces water and bring to a boil.
  6. Add seasoning, fish sauce and cornstarch liquid and simmer until thick.
  7. Add crab meat and lower heat.
  8. Stir in egg white and sesame oil and remove from heat.
  9. Pour over asparagus and serve immediately.
  10. Asparagus can also be cooked whole and served with this sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a