Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          chicken broth
   1      tablespoon    plus 2 teaspoons nuoc mam -- (vietnamese
                        fish sauce)
     1/2  tablespoon    sugar
     1/4  tablespoon    salt
   1      tablespoon    vegetable oil
   6                    shallots -- chopped
   2                    garlic cloves -- chopped
   8      ounces        lump crab meat -- picked over and
                        drained
                        freshly ground black pepper
   2      tablespoons   cornstarch or arrowroot -- mixed with
   2      tablespoons   cold water
   1                    egg -- lightly beaten
  15      ounces        white asparagus spears -- cut into 1-inch
                        sections with canning liquid
                        reserved
   1      tablespoon    shredded coriander
   1                    scallion -- thinly sliced

Preparation:

1. This soup was probably created by some homesick Frenchman. 2.White asparagus (a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup. 3.If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients). 4. Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. 5.Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. 6.Stirfry over high heat for 1 minute. Set aside. 7.Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. 8.Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. 9.Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.