Today’s recipe is probably one of the most requested recipes that I’ve ever gotten. Today we are making Súp Bong Bóng Cua aka Vietnamese Fish Maw Soup with Crab!
The soup is widely serve at most Asian weddings, a lot of people joke that it’s called wedding soup because it’s usually served during extravagant events. If you don’t know now, you know fish maw is actually dried fish bladder. It’s usually a little more expensive than regular soups but it’s very nutrient and super rich and collagen which is super good for your skin!
There’s something so comforting about a bowl of warm, spongy goodness, accompanied by the flavors of crab and for this recipe I love adding quail eggs as well ! Cause you know, you gotta live a little. Since the soup is so decadent, why not go the full 9 yards?
Here’s my take on an easy version of it, and it makes so much in one batch! I had to give some away !
Most Popular: Súp Bong Bóng Cua (Vietnamese Fish Maw Soup with Crab)
Course: lunch, dinnerCuisine: asian, vietnameseDifficulty: easy6-8
servings30
minutes30
minutesIngredients
3 oz dried fish maw (soak in water for 2-3 hours or until soft)
1/2 lb imitation crab
12 oz crab meat (I used canned but you can use fresh)
15 oz quail eggs (canned)
13 c chicken stock
3 eggs
3/4 c corn starch + 1 c water
1 1/2 tbsp chicken bouillon
1 tbsp sugar or 1-2 palm sugar rocks
1 tsp black pepper
1 tsp salt
- Garnish
2-3 green onions
1 small bunch of cilantro
Directions
- Soak fish maw in water for 3-4 hours or until soft. Use a pair of scissors and cut into 1 inch pieces. Drain the water.
- In a pot bring chicken stock to a boil, then add fish maw, crab, imitation crab and quail eggs. Cook for 18-20 mins on med-low heat.
- Combine starch and water into a slurry and slowly pour into pot while stirring. Gently whisk eggs and repeat into pot.
- Add chicken bouillon, sugar, salt and black pepper. Season to taste.
- Garnish with chopped green onions and cilantro.
