Gotta Have It: Parallel Seventeen's Duck Noodle Soup

February 2012

Before the snow hit last week, I stopped by Parallel Seventeen for a late lunch. I had all but decided on chef-owner Mary Nguyen's star anise-tinged pho, until I saw the duck noodle soup on the menu.

I changed course and was rewarded with a lusty broth flush with curly chow mein noodles, duck wontons, a poached egg, and a smattering of bok choy, Chinese broccoli, snow peas, and Dr. Seuss-like enoki mushrooms. Pulled duck confit added extra oomph; and much like Nguyen’s pho, the broth sang of warming spices such as cinnamon.

The entrée, I discovered, was only added to the menu a couple weeks ago—which explains why I hadn’t discovered it before. As comforting and full-flavored as my portion was, I hope it remains on the menu for a long while.

Tip: Order the dish at lunch (11 a.m. to 3 p.m.) rather than at dinner and save $3. Also check out the soups (including the tangy coconut tom kha goong) at Street Kitchen Asian Bistro, Nguyen's Asian street food restaurant in Englewood.

Parallel Seventeen, 1600 E. 17th Ave., 303-399-0988

Street Kitchen Asian Bistro, 10111 Inverness Main St., Englewood, 303-799-9800