15 ml Vegetable oil
2 Shallots, finely chopped
2 cloves Garlic, finely chopped
15 ml Rice flour or cornflour
225 g Cooked crab meat, chopped into small pieces
450 g Preserved asparagus, finely chopped or fresh asparagus, trimmed and steamed
1/4 teaspoon Salt,
1/4 teaspoon or to taste
1 sprig Ground black pepper, or to taste
1 sprig Basil leaves for garnishing
Coriander leaves, for garnishing
For stock
1 Meaty chicken carcass
25 g Dried shrimp, soaked in water for 30 minutes, rinsed and drained
2 Onions , peeled and quartered
2 cloves Garlic, crushed
15 ml Nuoc cham
6 Black peppercorns
1/4 teaspoon Sea salt, or to taste

To make the stock, put the chicken carcass into a deep pan. Add all the other stock ingredients, except the salt, and pour in 2 liters of water. Bring the water to the boil, and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with the lid on for stock. Skim off any fat, season with salt, then strain the stock and measure out roughly 1.5 liters. Heat the oil in a deep pan or wok. Stir in the shallots and garlic, until they begin to color. Remove from the heat, stir in the flour, and then pour in the stock. Put the pan back over the heat and bring the liquid to the boil, stirring constantly, until smooth. Add the crab meat and asparagus, reduce the heat and leave to simmer for 15-20 minutes. Season to taste with salt and pepper, then ladle the soup into bowls, garnish with fresh basil and coriander leaves. Serve with a splash of nuoc cham.

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