In a large stock pot, heat up chicken stock.

Once it comes to a boil, add crab meat. Reduce heat to a low simmer and cook for 20 minutes to draw out the sweetness of the crab.

Season with chicken stock powder, salt, fish sauce, and sugar, a little at a time. You may not need all the seasoning, particularly the sugar if the crab meat already adds to the sweetness.

Add the tapioca mixture. Cook for 10 more minutes or until broth thickens.

While gently stirring the pot, add the beaten eggs in a slow stream to get long strands of cooked eggs.

Add asparagus and quail eggs. Turn off heat.

Serve with a dash of pepper and top with cilantro.