At every Vietnamese celebration, there is always a bowl of piping hot Sup Mang Cua. Incredibly simple, the crab meat of the soup has somewhat made the dish a delicacy for only special events, but whenever crab meat is on sale, I always think of this soup.

Overall, Sup Mang Cua is pretty light, making it a perfect soup for springtime, especially with the addition of fresh asparagus and the garnish of cilantro and scallions. Hope that it makes it to your table this May!