CHICKEN NOODLE SOUP WITH LEMON Vietnamese pho meets Jewish chicken soup in a clear broth with fresh things thrown in. Rather than assembling everything in the bowls, you can put dishes of herbs, beansprouts and lemon slices on the table for guests to add themselves. 6 cups chicken broth (recipe follows) 1 1/2 cups shredded chicken from the broth preparation 9 ears baby corn, sliced in half lengthways 1 1/2 cups chopped green vegetables, such as bok choy 3 sheets (4 x 6 in) fresh lasagne, torn into 2 in squares 3 teaspoons lemon juice 3 teaspoons fish sauce 1 1/2 red chillies, sliced (optional) 12 mint leaves 3/4 cup coriander (cilantro) leaves Thin slices of lemon

Prepare chicken stock and chicken (see below). Place chicken stock in a saucepan over high heat. Add chicken, corn and green vegetables and cook for about 1 minute, until vegetables are just tender.

Cook the lasagne pieces in salted boiling water (stirring occasionally, to keep them from sticking together) until tender. Drain.

Place lasagne, lemon juice, fish sauce and chilli in a large soup bowl and pour soup over the top. Finish with mint and coriander leaves and slices of lemon.

Serves 6-8.

CHICKEN STOCK

1 x 1.5kg chicken
4 slices fresh ginger
2 spring (green) onions, cut into 4 in lengths
1 teaspoon black peppercorns

Rinse chicken inside and out. Pat dry. Put chicken, ginger, spring onions and peppercorns in a large saucepan with 4 litres of cold water. Bring to a near boil over high heat and reduce the heat to maintain a steady simmer. After 5-10 minutes, use a large shallow spoon to skim off and discard scum.

Simmer the stock undisturbed for 3 hours. Strain stock and shred chicken.

Bills - Breakfast, Lunch + Dinner, Bill Granger