Crab and corn porridge (chao bap voi thit cua)

Yield: 4 servings

Measure Ingredient
2½ cup Basic chicken stock*
\N \N OR
1 can Condensed cream of chicken
\N \N Soup
1 \N 11 oz. can corn kernels
1 \N 11 oz. can creamed corn -- 1
\N \N Can
11 ounces Can crab meat -- drained
1 \N Egg
2 \N Green onions -- cut into
\N \N Thin rings

1. If using condensed soup, add 2 cans of water and milk mixed.

Bring the stock or soup to just below boiling point. 2. Roughly chop the corn kernels or leave whole. Add the corn kernels and the creamed corn to the stock. Add the crab meat and stir thoroughly. 3.

Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time. Remove from the heat and cover.

Allow to set for about 40 seconds. 4. Sprinkle with the green onions, stir once and serve hot.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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