Fish Maw Soup (Sup Bong Bong Ca) Recipe

fish maw

🥗Healthier: tofu

💰Cheaper: dried mushrooms

Tofu provides a similar texture while being more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and suitable for vegetarians.

dried scallops

🥗Healthier: canned clams

💰Cheaper: canned tuna

Canned clams offer a similar umami flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier and can be used for sautéing.

Cut one knob of ginger and pound it using a pestle.

Fill a bowl with water, add the ginger and 1/2 cup of white Chinese cooking wine.

Add 3 large pieces of fish maw to soak in the water, placing a plate on top to keep it submerged until soft.

Steam one crab, let it cool, and remove the meat, ensuring it's in small pieces; set aside.

Blanch 1 lb of pork bones and 1/2 chicken in a large pot filled with water with 1 teaspoon of kosher salt.

After blanching, remove the bones and chicken and set aside.

In a different pot, fill with 12 to 14 cups of water, add 1 teaspoon of kosher salt, the blanched pork bones, and chicken, 2 oz of rock sugar, and 1 peeled onion.

Simmer for about 1 hour and 30 minutes, skimming the broth after 1 hour.

Season the broth with kosher salt to taste, then remove the bones, chicken, and onion, and continue simmering on low heat.

Once the fish maw is softened, rinse with water and cut into small pieces; set aside.

Add the crab meat into the broth along with the fish maw.

Mix 5 tbsp of tapioca starch with 1 cup of water, then pour the mixture into the soup to thicken it.

Pour in 3 egg whites and mix well, then add 1 tbsp of sesame oil and 1 tbsp of white Chinese cooking wine.

Stir and let it simmer for about 2 to 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens