Pholalo

Ingredients for Pholalo

• 2 1/2 kg beef shank with marrow bones
• 500 g rice noodles
• 1 large onion, halved
• 1 large ginger, sliced lengthwise
• 5 star anise
• 1 stick cinnamon
• 4 cloves
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 tbsp fish sauce
• 1 tbsp salt
• 1 tbsp sugar (optional)
• 1 bunch spring onions, sliced
• 1 cup fresh herbs (basil, mint, coriander)
• 1 lemon or lime, cut into wedges
• Chili sauce or sliced chilies

How to cook Pholalo

1. 1.Cover beef shanks with water; boil for 10 minutes. Drain, rinse the bones thoroughly, and return them to a clean large pot.
2. 2.Char onion and ginger in a dry pan or over a flame until lightly blackened. Add them with spices and 3 to 3.5 litres water.
3. 3.Bring to a gentle simmer; skim as needed and cook 2 1/2 to 3 hours, until beef is tender and marrow is soft.
4. 4.Season broth with fish sauce, salt, and optional sugar. Cook noodles according to the package, then briefly rinse with cold water.
5. 5.Divide noodles, beef, and marrow bones among bowls. Ladle over hot broth and finish with spring onions, herbs, citrus, and chili.