Melon with Spicy Cilantro Sauce
The highlight of this dish is a bright green herb sauce based on zhug, a Middle Eastern condiment that originated in Yemen. It’s the perfect combination of spicy, fresh and tangy. It pairs perfectly with melon, which tames some of the heat of the sauce. Sliced almonds are the perfect finish, adding a bit of crunch. Use any melon you like here — just one kind or a mix of several for a colorful presentation. This sauce is also great on grilled chicken, fish or vegetables.
Canh Khổ Qua (Bitter Melon Soup)
While families have their own holiday staples for celebrating Tết, the Vietnamese Lunar New Year, the comforting pork and bitter melon soup known as canh khổ qua is particularly popular. Canh means soup, and with khổ qua translating roughly to “hardship has passed,” some believe that eating this dish will guard against difficulties in the New Year. The bitterness of this soup may be a little jolting to those unaccustomed to bitter melon, so I’ve added an optional step to blanch the pieces of melon before stuffing them. This helps lessen the bite but not completely rid it of bitterness — after all it’s part of what makes the soup so distinctive and delicious. In Southern and Central Vietnam, some believe that shrimp shouldn't be eaten on Tết since the animal moves backwards, which might slow advancement in the New Year. My family doesn't follow this tradition, so we include dried shrimp as a flavoring, but you’re welcome to omit the shrimp if you prefer and add a splash or two of fish sauce to the broth instead. You can find all of the ingredients needed for this recipe at Southeast Asian grocery stores.
Green Melon Margarita
The subtle sweetness and unique flavor of green melon make the most delicious margarita. If serving for a summer party, this recipe can easily be doubled!
