​When I read Amor Towles' "A Gentleman in Moscow a few months ago, I was quite taken with this line ~ Count observes: “The onions thoroughly caramelized, the pork slowly braised, and the apricots briefly stewed, the three ingredients come together in a sweet and smoky medley that simultaneously suggests the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine.”
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I looked it up and found out that it is called Latvian Stew. I was able to find a recipe on the internet on the Book Club Cookbook website.

Here's my version. I basically cut the recipe in half, omitted the prunes and added some herbs/seasonings. 

Vietnamese crab and asparagus soup is a type of egg-drop soup often served on special occasions.

I was introduced to this soup by my friend Le-Thu.  She made it for me while I was visiting her late last year.

​I love it so much I make it often and decided to share the recipe with you.  I hope you enjoy it as much as I do.