Winter Melon Soup: Comfort, Simple & Clear


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Among the many Cantonese-style soups of my Singaporean girlhood, the one I find myself craving once temperatures start heading south in fall is a simple one: Winter melon soup.

This broth, dotted with cubes of soft winter melon and bits of mushroom and pork, isn't an elaborate or fussy soup — it's what the Chinese call "cheng," or clear. The flavor is subtle; the experience is all about warmth and comfort.

So, when my Let's Lunch friends suggested doing a fall soup for November, I immediately started badgering my mother for her recipe

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Xie Xie: A Little Lost In Translation


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Working my way through the Vietnamese fish sandwich at Xie Xie, the newest addition to the New York Asian sandwich scene, a phrase kept ringing through my head: “I’m not seeing the forest for the trees.”

In this case, it was the fact that two thick layers of dill, paired with a slender portion of turmeric-seasoned fish, ended up being so overwhelming that it was hard to get a sense of the sandwich as a whole.

All you truly noticed was that you had a mouth full of dill. (And a lot of bread.)

As for the fish — which is the star of chaca la vong, the heady dill- and turmeric-scented Hanoi dish that this $8.75 sandwich was modeled and named after — that can be a little hard to detect after wading through all that dill and starch.

Which is not to say that Xie Xie isn’t worth checking out. 

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