Before the snow hit last week, I stopped by Parallel Seventeen [2] for a late lunch. I had all but decided on chef-owner Mary Nguyen [3]'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 [4], 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