Asparagus Soup is a favorite tread usually served during Tet Nguyen Dan. The dish is made with a very popular vegetable resembling bamboo shoots, Asparagus, which was brought to Vietnam by the French and ever since became widely favorable. Asparagus is also referred to as Western bamboo.
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طريقه التحضير |
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Cut fresh asparagus into bite-sized pieces. |
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Skin the chicken breast. Bone the breast, then cut into bite-sized pieces. |
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Whisk egg in bowl then set aside. |
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Combine cornstarch and water in a separate bowl. When a paste forms, set aside. |
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Parboil broth in a large saucepan over high heat. Add asparagus to the boiling broth. |
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Reduce to medium heat and cover. |
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Simmer for 3 minutes then add chicken. Simmer for extra3 to 4 minutes. |
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When both asparagus and chicken become well-cooked, add cornstarch paste and the fish sauce. |
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Mix constantly until thickens, for about 1 to 2 minutes. |
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Gradually add beaten egg, mixing very well after each addition. |
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Simmer for 30 seconds then remove from heat. |
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Serve soup hot. |
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Asparagus Soup is better served over rice, or in individual soup bowls with rice on the side. |
المقادير
