Recipe: Vietnamese Crab & Corn Egg Drop Soup (Sup Bap Cua)

Vietnamese Crab & Corn Egg Drop Soup (Sup Bap Cua)

By Helen Le Published: December 13, 2013

  • Prep: 5 mins
  • Cook: 60 mins
  • Ready In: 1 hr 5 mins

  • Yield: 8-10 Servings

This is a very popular appetizer for wedding banquets and large group parties in Vietnam. It's diet- and child-friendly.

  • Place the chicken in a large soup pot filled with enough water to cover. Add 1 peeled onion and 1 tbsp salt. Bring to a boil and skim off the foam. Lower the heat and cook until the chicken is tender (30-60 minutes depending on chicken kind)
  • Remove the chicken and onion. Debone the chicken and shred the chicken breasts finely.
  • Add crab meat, shredded chicken, corn, mushroom and canned asparagus/snow peas to the soup pot. Keep simmering on medium low heat.
  • Mix tapioca starch with 1 cup of cold water and stir well to dissolve. Crack the eggs in a bowl and beat well.
  • While the soup is simmering, slowly add the starch slurry and stir gently. Cook for 1 minute.
  • Very slowly pour in the beaten egg while gently stirring the soup in one direction. The egg will be cooked within seconds and form tiny ribbons. Turn off the heat.
  • Transfer to a serving bowl. Garnish with coriander, pepper, sesame oil. Serve hot.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


Related Posts Plugin for WordPress, Blogger...

You may also like